I’ve had a delectable little boneless pork shoulder roast sitting in my freezer for the past couple months. It was taunting me. See, I’d never cooked this particular cut of meat before, and so was needlessly afraid of ruining my precious little roast. I read through dozens of recipes online, watched tutorial videos and consulted my cookbooks.
What I arrived at was inspired by three recipes I found:
Here’s my take on pulled pork. Important note: I highly recommend meat that is raised humanely (ie gets to live outside, not in a cage) and organic. Yes, it’s more expensive but I balance that with eating vegetarian more often, that way I’m eating less meat and the meat I do eat isn’t full of things I shouldn’t be putting into my body. As an added bonus, the meat is way tastier!
MeggieKate’s Amazing Pulled Pork
Boneless pork shoulder roast (mine was somewhere between 1-2 lbs)
Juice + zest of one lime
4 cloves of garlic, minced
1 Tablespoon salt
2 teaspoons coriander
1 teaspoon dried oregano
2-3 Tablespoons olive oil (EV)
Ground pepper (about 5-8 twists of the grinder)
1/4 teaspoon cinnamon
1 Tablespoon red wine vinegar
1 Tablespoon agave
2-3 bay leaves
3-4 smashed whole garlic cloves
1/4 of a red onion, in 1 inch slices
1/4 of a lime, sliced into 3 pieces
1/2 cup Black Butte Porter
I started the night before by mixing up the rub and slathering the roast in it. I wrapped in saran wrap and let that baby soak up all those yummy juices. The next morning I fired up the cast iron skillet and browned the roast on all sides. With a boneless roast, you definitely want to keep the strings or netting on the roast. Browning took no more than 10 minutes to get a nice browning that had spots of dark brown in it.
In the bottom of the crock pot, I set down the bay leaves, garlic and most of the onion (saving a few slices for the top of the roast). I laid the roast down on top of this and poured the beer in. I laid the slices of onion and lime on top of the roast and cooked on low for about 10 hours. During that time, I turned the roast over 3 or 4 times to make sure it was all evenly juicy.
Once it was done, I cut the strings and used two forks to pull the meat apart. Then to make sure it stayed nice and juicy, I ladled the juices over the plate of shredded meat.
From there, I dished it up onto a bun and topped it with Podnah’s Pit Barbecue Sauce – OMG, amazing!
I also think in the future I’ll want to make my Grandma Drury’s Chow to put on top. (I just need to try making a version of this with a sugar substitute.)
Grandma Drury’s Chow
A complement to burgers, barbecue, etc.
1 large head cabbage
1 cup sugar
1 teaspoon black pepper
1 1/2 cup vinegar
3 medium onions
2 teaspoons salt
1/2 stick margarine
2 Tablespoons prepared mustard
Chop cabbage and onion until very fine (food processor works well). Mix remaining ingredients in saucepan, just until mixture boils. Pour over chopped cabbage and onion. Stir until well mixed. Store in canning jars, etc. and refrigerate.