Pulled Pork

Fall for us means lots of hearty meat dishes and stews, especially after a summer bursting with vegetables and salads. Pulled pork is one of Jasper’s most requested dishes and I was more than happy to make it for him. It’s actually a pretty versatile dish – we prefer to eat it in sandwiches, but it’s also great in tacos, over rice or mashed potatoes, and as the base for a stew when you are getting bored towards the end of the leftovers.

Start with a big ol’ hunk of pork shoulder (sometimes called Boston butt). This cut is marbled with fat, which will break down during the long cooking process and allow the meat to fall apart.

Brown the meat, set aside. Saute some onion and garlic, add some chicken broth, then return the meat to the slow cooker (or dutch oven).

Cook low and slow for 2 hours on the stove top or 8-10 in a slow cooker (my preference). It should be falling apart when it’s done.

Shred the meat, pulling it apart with two forks, and add it back into the pot, discarding any chunks of fat.

Add barbecue sauce of your choice (I like smokey and honey flavors), some mustard and honey, and cook for a little while longer to thicken the sauce.

In my opinion – pulled pork sandwiches must be topped with cole slaw for creaminess and crunch (Jasper prefers to top his with pepper jack cheese). I make mine with red and green cabbage, raw carrots and red onion, mayo, honey, apple cider vinegar,
and celery seed.

Pile those buns high and dig in before they get too soggy!

Pulled Pork
adapted from Williams Sonoma

2 Tbs. canola oil
1 boneless pork shoulder, about 3 lb
1 yellow onion, chopped
1 garlic clove, minced
1/2 cup chicken broth
2 cups barbecue sauce
3 Tbs. Dijon mustard
1/4 cup honey
8 hamburger buns or large rolls, split and warmed
Cole Slaw, recipe follows

In a dutch oven or slow cooker insert over medium-high heat, heat the canola oil. Add the pork and cook, turning frequently, until browned on all sides, 5 to 10 minutes. Transfer to a platter.

Pour off all but 2 Tbs. of the fat in the pot. Set the pot over medium-high heat, add the onion and garlic, and cook, stirring, until the onion is slightly softened, about 2 minutes.

Dutch oven: Return the pork to the pot, add the broth, and season with salt and pepper. Cover, reduce the heat to medium and cook, turning the pork occasionally, until very tender, about 2 hours.

Slow cooker: Return the pork to the pot, add the broth, and season with salt and pepper. Cover, and cook on low setting for 8-10 hours.

Transfer the meat to a clean platter and let cool. Using clean hands or 2 forks, pull the meat apart into thin shreds. Remove and discard all the fat and gristle.

Return the meat to the pot. Add the barbecue sauce, mustard, honey, season with salt and pepper. Cook, uncovered, on medium-high heat, stirring frequently, until the pork is very soft and the flavors are blended, about 30 minutes.

Place the buns, cut sides up, on individual plates. Divide the pork among the buns, spooning it on the bottom halves. Spoon cole slaw on top of the pork. Cover with the tops of the buns and serve immediately.

Cole Slaw

1/2 cup mayonnaise
1 tbsp honey
2 tsp cider vinegar
1 tsp celery seed
1/2 medium green cabbage, thinly sliced (about 2 cups)
1/2 medium red cabbage, thinly sliced (about 2 cups)
1 small red onion, grated
2 carrots, grated

In a small bowl, mix together mayo, honey, vinegar, and celery seed.

In a large bowl, toss together cabbages, onion, and carrots. Add the dressing and toss well, season with salt and pepper.