Sunday, March 13, 2011

Pulled Pork

Pulled Pork
Ahhh. The long awaited pulled pork recipe! Now all of you who requested this have to make it in the next two weeks and report back to me on how delicious it is!!

Prepped Pulled Pork in the slow cooker
For those of you who didn't request this delectable dish, I bring to you today my famous Pulled Pork recipe! I mentioned my pulled pork awhile ago in my Vegetable Pork Pad Thai post. This is the recipe that brings you all that left-over pork that you can use in a million different recipes.

This is a basic recipe that slow cooks the pork to its melt-in-your-mouth state. It infuses the meat with delicate flavours so you can use it in BBQ pulled pork sandwichespad thai, curries, enchiladas, fajitas, nachos, spring rolls, casseroles, and one of my favourites...pulled pork pizza!

This recipe does take some pre-planning as you need a fully defrosted pork shoulder to place in the slow cooker right before bed to cook all...night....long...
Shredding the pork

Pulled Pork
by Kaitlyn Vriezen

  • pork shoulder (typically 3-5 pounds)
  • 1 bottle of your favourite porter (I use Deschutes Brewery's Black Butte Porter)
  • 1 package of onion soup mix
  • 1/2 onion sliced large
  • handful of garlic cloves
  1. Place pork shoulder in bowl of slow cooker.
  2. Pour the bottle of porter over the pork.
  3. Evenly pour onion soup mix on top of the pork and pat lightly.
  4. Place large slices of onions on top of the pork shoulder and scatter smaller pieces around the pork.
  5. Toss the garlic cloves in.
  6. Set slow cooker to longest, lowest temperature and go to bed.
  7. The next day: Leave the pork on the warm setting until you are ready to shred and use it. 
  8. Shred the pork with a fork and remove any remaining fat from the pork.
Alternate Recipe:
  • Cook it naked! Yes I've recently done this when I feel guilty about wasting a bottle of beer that was more expensive than the cut of meat I'm cooking. Just stick the pork in the slow cooker. Let it cook for 10 hours overnight and shred it like usual the next day. The only difference is the outside gets crispy, but we like it that way. The inside is still incredibly moist and tender.