Over this past Labor Day weekend I made pulled pork. Pulled pork is the meal that keeps giving: leftovers here we come!
I always choose a large cut because I love leftovers, and the work is the same as a smaller cut. Pulled pork is best made with inexpensive cuts typically called “pork shoulder,” “butt roast” or “picnic roast”.
This time I picked up a 7 pound cut of pork shoulder and marinated it in a spice rub for about an hour before cooking. Keep in mind when you put a rub on a piece of meat you don’t actually rub it in so much as give it a pat down.
Since I don’t have a crock pot, I cook my roasts low and slow in the oven all day. The aroma is wonderful and every time I re-enter house I have to ask ironically who is busy cooking.
This meal is truly low effort with big results. The end result is pork with a slightly crispy exterior and the meat is literally falling off the bone. Shredding the meat with two forks is a cinch.
I made a gravy from the pan drippings and added some of it to the pulled pork to make it extra moist.
I like to serve pulled pork on slider buns so that people can eat as many as they choose. I also love to serve the coleslaw right on top of the meat, inside the bun.
I made a vinegar based barbecue sauce which hit the spot, but was tad on the mustardy side (I followed Tyler Florence’s recipe). Next time I plan to cut back on the mustard and so use your favorite barbecue sauce recipe.
Stay tuned for recipes on how I use all these wonderful leftovers!
Recipe from Tyler Florence “Pulled Pork Barbecue”
3 T paprika
1 T garlic powder
1 T brown sugar
1 T dry mustard
3 T course salt
1 5-7 lb pork roast
Mix together spices in a small bowl and pat onto pork roast. Rest for 1 hour before cooking. Preheat oven to 300 degrees. Put pork in roasting pan and cook for about 6 hours uncovered. Allow the meat to rest for 10 minutes before pulling apart (until shredded) on a cutting board with two forks. While the meat is resting, deglaze the pan with about 3/4 cup of water over media heat. Using a spatula, stir up brown bits from bottom of the pan and reduce the liquid by half. Pour through a mesh strainer. Pour some of the gravy into the pulled pork to moisten.