My friend Kim is a food genius. Like, it's annoying how good she is because I will never be able to do what she does. Example: I mention we are having chicken and rice and she immediately gives me about 600 different ways I could make it delish and different. So when she came into work saying that she had made the best pulled pork of life, I believed her and decided to try to pull it off (pun intended). Now, keep in mind that I have a dairy allergy and typically try to eat as vegan as possible, but sometimes... oh, sometimes... a girl just needs BBQ. Kim sent me this pin with her comments included at the bottom: In case you can't read em all: salt and pepper the pork, seer on all sides. Saute the onions for a few minutes and place the pork on top of the onions. Add a little extra of every liquid and 1.5 TBSP of mustard. 6 hours on low (simmer). Top with homemade coleslaw.
Here's what you will need: (from All Recipes)
1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed
So, I did it. I salt and peppered it, seared it and set it aside while the onions grilled and I whisked up all of the liquid ingredients in a large mixing cup. Here's the pork after it was seared and hit the 7 quart dutch oven on top of the onions and the liquid was poured on top.
I came back to it every hour or two to flip the pork shoulders-- I got two 2-pound shoulders instead of one large one and it made it more manageable for me. This is what it looked like after 6 hours exactly. It was falling apart as I picked it up out of the pan with tongs. At this point the nerves set in. The meat looked great all pulled apart but this much liquid was left. I texted Kim this picture and she said, it looks fine to me, but to be safe, you could remove some of the liquid. I removed about half a cup (I might have overdone the "add a little extra of each liquid" step), and put the pork back in the pan off of the heat. It really was like magic... the meat soaked up all the liquid and it was the best thing I have ever made hands DOWN.
I then got so busy I forgot to take pictures of the sandwiches all assembled, but I did make this homemade coleslaw and it was AMAZING too!
For the slaw you will need: (From Barefeet in the Kitchen)
Mine: I ended up adding a little more cabbage to make it crunchier, but man. Was this yum.
Sorry for the crappy Iphone pics-- this was all the day before Peek's baby shower and I was running around like a crazy person. (What's new?)
What summer yummies are you trying out lately? Care to share? Comment and let us all know.