Wednesday, October 31, 2007
Lots of pork
--Old South Pulled Pork on a Bun
Old South Pulled Pork on a Bun
The 150 Best Slow Cooker Recipes Copyright 2001
1 tbsp vegetable oil
2 onions, finely chopped
6 cloves garlic, minced
1 tbsp chili powder
1 tsp cracked black peppercorns
1 cup tomato-based chili sauce
¼ cup packed brown sugar
¼ cup cider vinegar
1 tbsp Worcestershire sauce
1 tsp liquid smoke I used smoked paprika
1 boneless pork shoulder, trimmed of excess fat, about 3 pounds
Kaiser or onion buns, halved and warmed
1. In a skillet, heat oil over medium heat. Add onions and cook until soft. Add garlic, chili powder, and pepper and cook, stirring, for 1 minute. Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke. Stir to combine and bring to a boil.
2. Place pork in slow cooker stoneware and pour sauce over. Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 hours, until pork is falling apart.
3. Transfer pork to a cutting board and pull the meat apart in shreds, using two forks. Return to sauce and keep warm. When ready to serve, spoon shredded pork and sauce over warm buns.
Serves 6 to 8.
I got a good deal on a big hunk of pork for about $5. I made enough pork for 3-4 meals with this recipe. We had this on buns and then a couple of weeks later I mixed the pork with cheese, added some ground chipotle chili and made pork quesadillas using multi-grain tortillas. I still have more in the freezer.
It was good but the sauce wasn't that thick, maybe because I had a larger piece of pork than the recipe called for. Often a recipe for pulled pork will call for adding more sauce after the pork is cooked and I might prefer it that way.
Blast From The Past: Barbecued-Pork Burritos with Chopped Salad from March 2006. I could use the rest of the pork in that recipe.
No Question of the Day. I have a headache and can't think of one. Happy Halloween!