Recipe for Pulled Pork
If cold and wet weather has forced you indoors, or you’ve simply lost your mojo, a great way to feel better is to cook. (Dad’s House readers agree that men who cook are sexy.)
Here’s a recipe for pulled pork that takes half a day to make. It’s got garlic and some basic spices, and when it’s cooking it fills the house with a fantastic aroma. The great thing is, once started, it basically cooks itself. You can read or watch football, or maybe catch some Italian Serie A soccer, and check on the pork every twenty minutes or so.
Pulled Pork Recipe
4-5 pounds boneless pork shoulder
Tip: If you can only find a bone-in shoulder, ask the butcher to debone it. It’s way easier than doing it yourself. Trader Joe’s sells pork shoulder strips that are smaller, if you’re looking to cook less meat.
The Rub
6 garlic cloves, finely chopped
1 Tablespoon salt (less is fine – you don’t want it too salty)
1 Tablespoon black pepper
1 Tablespoon dried oregano
Rub this mixture all over the pork shoulder and let the meat sit at room temperature for an hour.
Heat 3 Tablespoons Canola Oil in a large pot over medium-high heat. Add the pork, brown on all sides, then add some chicken stock (or water) so there’s an inch of liquid in the bottom of the pan. Use a lid, but keep it slightly ajar. As the stock boils away, add more, using about 3 cups total. The idea is to slow-cook/steam the pork, not boil it.
Cook for 3-5 hours, until the pork pulls apart with a fork. I found with a big 5 pound chunk of meat, when the outer part of the pork pulled away easily, the inner part wasn’t quite done. I pulled pork off the shoulder and separated it onto a dish, and let the rest of the pork cook a little longer. Whether it finishes all at once or in stages, when it’s done you pull the pork apart into pieces.
That’s it!
Makes great sandwiches. And it was a big hit at our end-of-season soccer team potluck. It’s definitely boys food – my son liked this pulled pork recipe so much, he said next time we should forget about the soccer team and make it for ourselves.
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Comment by T
| November 7th, 2008
YUMMMM!!! I love pulled pork. Especially when its easy to make!! Thanks Dad!!! ;)
T´s last blog post..Lunch, Dinner and Using protection
Comment by Exception
| November 7th, 2008
My cousin made some of this a few weekends ago. The smell is amazing – almost good enough to make me want to start eating meat! ;)
Exception´s last blog post..Thoughts on Intimacy
Comment by Tyler @ Building Camelot
| November 7th, 2008
Being from Memphis, I am, of course, a BBQ expert! This recipe sounds awfully good – we just might have to try it. In our house we always cook pulled pork using a pork tenderloin and a crock pot.
You take the tenderloin and place it in the crock pot and cover it with water. You can add some salt and other spices if you’d like and then turn the crock pot on low all day long. This way we can do it during the week while @ work and have a great meal waiting @ home. You can also add some BBQ sauce to the water to help flavor the pork.
Tyler @ Building Camelot´s last blog post..1st Movember Update – Help Me Fight Prostate Cancer
Comment by mama llama
| November 7th, 2008
Also being known as the Crock Pot Queen, Tyler’s comment rang true for me…although I have never covered the entire thing with water. May have to give that a shot…
Yummy. Mouth is watering. Have a great weekend, Dads! Be well.
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Comment by SDMktg
| November 9th, 2008
I haven’t ever tried it in the house. I generally just put a rub on the meat in the early afternoon and fire up the grill in the evening, toss on a bunch of soaked wood chips wrapped in foil, and indirect cook the pork at about 250 overnight. By lunchtime the next day it’s unbelievable. You have to mop it with vinegar and spices every few hours but it’s worth it.
Comment by Mandy
| November 10th, 2008
My man is a Chef. Men that cook are very sexy.
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