Monday, December 19, 2011

Slow Cooker Pulled Pork II

I'm almost done with my list.  Almost.  Couple more things.  I always run around at the last second for some gifts.  It can't be helped.  I was even at the mall during the week-before-Christmas Bears game, which would have been an issue for me had they be any good.  Yet quite the opposite- they suck.  I would rather watch the Bulls, but still only for the last three minutes, which takes 45 minutes.  Bears fans have so little to root for, they are happy when the Packers lose, an event that occurs every 20 games or so.  Good thing there's Captain Serious and this guy.  That is silly!

What do you want this year?
A sweet ass recipe to make your own pulled pork?
And I'll take beer, cheese and sausage in lieu of the milk and cookies. 

The first version of slow cooker pulled pork was a good start- however a crucial detail was omitted- the step of removing the liquid fat with a separatory device.  The flavor profile was brightened too by some random shit in the fridge such as a q cup of chili garlic sauce, a hit of miso, some hot mustard and a bit of Sweet Baby Ray's Sweet and Spicy.  It's all so very easy- you might spend more time finding and hauling the cooker to the kitchen than the hands-on time in this recipe.  I like sliders, or mini-sandwiches, as a do-it-yourself dish for a party, complete with the tangy vinegar-based basic coleslaw and some pickles.  Yum-E!!

Slow Cooker Pulled Pork II
serves- plenty
1 large onion, chopped
1/2 C ketchup
1/3 C cider vinegar
1/4 brown sugar (packed, of course)
1/4 C tomato paste
2 TB smoked sweet paprika
1 TB smoked hot paprika
2 TB Worcestershire
2 TB dijon mustard
1.5 ts kosher
1.5 ts black pepper
random shit from your fridge, such as a couple TBs of chili garlic sauce, miso, a splash of Sriracha, anchovy paste, tabasco, hot mustard, prepared bbq sauce such as Sweet Baby Ray's
4-5 lb boneless pork shoulder roast, aka buttocks

Set up the cooker for low.  Add all ingredients in a large bowl (but not the meat) and mix well.  Add to the slow cooker, toss in the meat and coat thoroughly, returning all that delicious sauce on your hands back to the pot.  Cooking time- 8 hours for ~4 lbs, 9 hours for ~5 lbs.  Go to work, go read a book, go to a bar, go donate your time, go fishing, take a sleeper, or go sit and do nothing. 

Remove the pork to a large board.  Using a gravy fat separator, (get this model with the strainer lid) pour out the cooking liquid, strained first if necessary.  Let sit while you shred the pork with two forks.  Add the shredded pork back to the cooker, then pour in the liquid until you reach the fat layer.  Don't add that, but you might want to save it for a roux or something porky.  Cook on low for another 30 minutes or until heated through, or on high for 10-15 if you're anxious.  You can't rush low and slow.


Happy Holidays! Do you need to bring dessert? How about some of these cookies? Perhaps this to make a homemade pie?

Do enjoy those parties, and if you think someone has been really good this year...give them a plate of these.

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