Saturday, October 09, 2010

Magazine Monday (yes, on a Saturday!) #67: Pulled Pork

Long have I wanted to make pulled pork, but alas, the availability of the proper cut of pork - the butt, which is the shoulder - and the cost of said cut, has always put me off. Enter cross border shopping! On a recent trip across the border to get some good deals on all kinds of things, I found a 1.5lb pork picnic roast for a few bucks. Perfect size for one person!

The recipe I used came from Canadian Living's December 2005 issue, found here. It's a slow cooker recipe, which was perfect because this past week was seriously busy for me and I needed a no-brainer kind of meal.

Unfortunately, I was disappointed, which rarely happens with Canadian Living recipes. I didn't care for the sauce at all; it was not zippy or tangy, and it was way too thick for my liking. Also, I found the pork difficult to shred. The roast came with one of those handy-dandy blue dot devices that pops out when the meat is done, and so I took the roast out when I saw that happen. Apparently, according to my SIL, I needed to overcook the roast in order to facilitate easy shredding. I didn't know that; the recipe only said cook until pork is tender.

Anyway, I am eating this still - it's provided me with at least four meals. I served it with a tomato-y rice and black bean side dish and some nice creamy coleslaw.

Next time, I'll be trying a different recipe, though.


Barb Patch and Mark Spurrier said...

Next time you make it in a crock pot, try adding about 1/4 cup water and a tsp of liquid smoke. I always use Boston Butt roast, perfect for pulled pork, and often on ssle here for $.99 to 1.39 per pund.

My favorite sauce... 1 bottle Hunts Brown sugar and Hickory, 1 bottle Rasta Joe's mild, 1 bottle Heinz 57. The 57 sauce gives it some tnag!

Wandering Coyote said...

Thanks Mark. I'll definitely try something like that next time!

Anonymous said...

Do you remember my pulled pork recipe from last year?

pulled pork

It's very citrusy and tangy. Also check out the original recipe I took it from.

pulled pork shoulder mojo

Now you've got me wanting to make another one soon - next weekend!

Wandering Coyote said...

Az, that looks like a winner! I will have to try that next time I get a chance to cross border shop! It's simple, I live citrus & garlic, and it's not a heavy sauce! Love it! Thanks for the link!

Chris said...

I never trust those pop out thermometers.

For pulled pork, most BBQ enthusiasts smoke the pork butt until it hits an internal temperature of 190-200F, then wrap it in foil and rest in an empty cooler for 2-4 hours. I know that sounds weird but that's were it needs to be for it to pull.

Wandering Coyote said...

But what if you don't have a smoker?

I also doubled checked the meat with my fancy digital thermometer and it had reached the correct internal temperature...

Couscous & Consciousness said...

I love pork shoulder - it is such a great cut. I've tried pulled pork once in my crock pot, using a Mark Bittman, and I think I cooked it for about 10 hours, by which stage it really was pull apart tender.


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