Monday, October 26, 2009

Mmm...Pulled Pork!

I need to get into the habit of taking photos as I cook to include with my recipe posts...I'm sorry...I'll try harder!!!

Last week, the man mentioned that he was craving a Pulled Pork sandwich. My poor family...we don't EVER have pork chops, or roast...rarely I'll make ham (just at Christmas)...bacon is a regular, I guess. But I don't know...I just don't *do* pork. Ick.

BUT, I aim to please. :) So I modified a couple recipes to come up with my own pulled pork recipe...and let me tell you...even I liked it!! That is REALLY saying something, because seriously...pork? Ick.

Pulled Pork - Southern Style
1 2-3 lb. pork butt roast (REALLY? I mean, how adding the word BUTT makes this more appetizing is beyond me, but after reading a few recipes, it's what I decided on because it has a higher fat content. Fat = Flavor people!)
Minced Garlic to taste
Liquid Smoke
Seasoned Salt
Onion Powder
Black Pepper
1/2 cup Chicken Broth
Worcestershire Sauce
3 Tbsp. butter

1. Cut the roast into "chunks". My average piece ended up about 4 inches long by 2-3 inches wide. Season both sides of the meat with onion powder, black pepper and just a LITTLE BIT of seasoned salt. Rub this into the meat (with your hands).
2. Melt the butter in a sauce pan, and brown the meat on all sides. Added minced garlic and continue to cook everything another minute or two.
3. Dump the contents of your sauce pan into a crock pot...pour chicken broth into the sauce pan and use a spoon to scrape up all the good stuff from the meat off the bottom of the pan. (The broth helps release some of this.) Pour that (broth and "stuff") into the crock pot as well.
4. Add a splash of worchesterchire and about 4 Tbsp. of Liquid Smoke.
5. Lock the lid on the crock pot. Cook on high for 2-3 hours, and then on low for another 2 hours. Resist the urge to open the crock pot...just let it do it's thing.
6. After cooking, remove the lid and if you did everything just right, your meat will shred itself the second you take a fork to it. Shred it up and serve on buns with BBQ sauce on top. (Some people mix the BBQ sauce in, but that's not how we roll. :)

Try it with Sweet Baby Ray's "Sweet and Spicy"..yum!!!!!!! The man and his friends were impressed, and like I said...even I didn't go "ICK!" It smelled good and tasted even better! We'll definitely be enjoying this one for years to come!


Suz said...

It's all in how your raised...pork roast is comfort food for me. Pulled pork...not so much....but this one sounds quite good. Food is food

Jennifer Juniper said...

Sweet baby ray's is so good, but we always make it with the South Carolina vinegar sauce...mmmmm!

Go Steelers! :)

Tyne said...

That sounds delicious! I found you through Beth, Anti-supermom's blog. I think I will try out that recipe.

I am terrible at taking pictures when I cook. I just did a post with pics successfully, but nearly burned the food and the kids were screaming with impatience in the background. The fact that I got the meal on the table was a big accomplishment!

Anti-Supermom said...

Yummy! And considering that you take photos professionally, you are cleared for not taking some in the kitchen... this time ;)

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