Monday, July 6, 2015

Easy Pulled Pork (and a couple of ideas on how to use it)

Little Max enjoys a whiff of my delicious slow cooker pulled pork.


Hello,
 
I'm back.  I know I've been away a bit this summer.  Sorry to report our oldest dog, Eddie, has gone over the Golden Rainbow Bridge.  His little brother, Max, has been a true love during our time of loss.

Summertime means BBQ.  Often, you don't have a smoker.  Or time to smoke the pork.  Here's a super easy slow cooker recipe.  I'm including a recipe for a great slow if you want to turn this into pulled pork sandwiches.   You can also take the leftovers along with ham, salami, Swiss cheese, pickles, mustard and some fresh Cuban bread and make a delicious Tampa-style Cubano.

Here is the pork and slaw recipe:  

Three ingredients go into the slow cooker;

1 bone in Boston Butt (about 2 1/2 to 3 lbs)
1 large Vidalia onion, sliced
1/2 – 3/4 tablespoon BBQ seasoning (your favorite brand)




Place the onions on the bottom, then the roast, then season.  That’s it. 

Now turn that baby on low for about  8 1/2 hours and resist the temptation to open the slow cooker as that actually slows the cooking process. 

If you want that crispy fat cap on it (I always do), here’s what you do.  Remove the roast before pulling from the slow cooker and place it onto a cookie sheet. 

Drizzle a little light olive oil on top.  Heat your broiler to high and broil it for about 10 – 15 minutes until the top is crispy. 

If you include this step, you’ll want to transfer the pork back to the juices in the slow cooker to pull the meet from the bone.  Discard bone.

But what about the smoky flavor?  What about salt?

You’ll need  -
two teaspoons of liquid smoke,
       and –
 1/2 teaspoon garlic salt


It’s really delicious.   Adding the smoke in the end imparts a great flavor without being overpowering,   This isn’t a huge piece of meat.
Once  cooled, you can separate this into batches for the week and refrigerate or freeze portions. 

Chill or freeze those portions with just the pan juices.  

Now you can drizzle your pulled pork with your favorite BBQ sauce.  But I think that a mustard base sauce works best with this slaw recipe:
For the slaw you will need:

1 cup kale, chopped
1 cup Napa cabbage, chopped
1/4 cup shredded carrot
2 scallion, chopped (white and light green part only)
1/4 cup plain Greek yogurt
1/2 teaspoon bottled ginger
1/2 tablespoon Apple Cider Vinegar1 packet Stevia1/2 teaspoon garlic saltA pinch of celery salt
1/2 teaspoon paprika


Mix everything together and chill until ready to serve.Got it?

See you soon!
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