Dinner Plate Travails

Our culinary adventures!


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Crockpot Pulled Pork

I used this recipe as a rough guide: http://www.crumblycookie.net/2008/05/30/crockpot-pulled-pork/

It was a success on the first try and required relatively little effort for a great meal! The extra meat kept well in the fridge… If you start it when you get up in the morning, it will be ready for dinner.

I particularly liked the flexibility of  this dish–all you most likely need is the pork shoulder (that is readily available at most supermarkets)–the spice mixture can easily be tweaked to fit what you have on hand, and a complete meal can be pieced together with whatever starch and veg. you have around.

Some notes:

I just made the spice rub to taste, using this recipe as a general guide, then added a sliced onion, a few sliced carrots, and some whole garlic cloves to the crockpot before adding meat. I didn’t bother to wrap the meat and refrigerate as the above recipe mentions (I don’t doubt that this can improve the flavor, but it is not worth the planning). When applying the spice rub be sure to work it into the fatty marbling so that more of the meat is exposed to the spices.

I flipped the meat and added more spices to the meat partway through. I don’t know if this helped, but I wanted to keep the meat covered with the rub as it cooked so that as much flavor as possible would be absorbed.

After the meat was cooked I removed the onions, carrots, and garlic and pureed them with some of the meat juice and BBQ sauce before adding it back to the pork. I discarded some of the fatty meat juice. This made the meat extra creamy… I might not use all of the vegs. next time as the final sauce was a bit too creamy. A bit of the pureed mixture will add to the texture, but too much makes it taste odd.

We had the pulled pork with crispy, toasted slices of bread–an open faced sandwich–and slow-cooked collard greens. I added some hot sauce to the pork (I really have started to like the Grace brand hot sauce: http://www.gracefoods.ca/drupal/special-product/266). Maybe Mai will comment on the Collard greens she made the same night. They were awesome.

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