Pulled Pork!

Posted on August 6, 2011. Filed under: Appitizers, Main Course | Tags: , , , |

I’ve been having a craving for pulled pork. Possibly because I’ve seen the commericals for the Subway Pulled pork about a hundred times at work. The problem with their pulled pork sandwhich is that it’s about $10. I knew I could make something way better and way cheaper, and I was right. I spent $47 on the dinner for yesterday and there’s still left overs. Win. Now, this recipe comes with a cole slaw recipe, but I didn’t make the slaw because I wanted to make a healthier side dish, so I made baked zuchinni sticks instead.

Pulled Pork
(From: http://www.foodnetwork.com/recipes/tyler-florence/pulled-pork-barbecue-recipe/index.html

Dry Rub:

3 tablespoons paprika1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider-Vinegar Barbecue Sauce:

1 1/2 cups cider vinegar1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork
12 hamburger buns

  1. Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
  2. Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it’s falling apart.
  3. While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you’re ready for it.
  4. When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it’s resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
  5.  While the pork is still warm, you want to “pull” the meat: Grab 2 forks. Using 1 to steady the meat, use the other to “pull” shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
  6. To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
Baked Zuchinni Sticks with a Sweet Onion Dip
(From http://www.kingarthurflour.com/blog/2011/07/28/baked-zucchini-sticks-and-sweet-onion-dip-that-bloomin-zucchini/)
3 medium sized zuchinni
Salt
1 medium onion, chopped and carmalized
2 tblsp Apple Cidar Vingar
2 tblsp Honey
1 tbsp prepared mustard
1 cp mayo
3 eggs
1 cup Panko
1/2 cup parmesean
1 tbsp mixed Italian Herbs
  1. Cut the zuchinni into strips lengthwise and cut in half. Put them in a colander and sprinkle with salt. Let them sit for an hour while you make the dip. The zuchinni will give of water.
  2. Put the carmalized onion, honey, mustard, and vingar into a food processor and blend until smooth. Remove from blender and mix in mayo.
  3. Pat the zuchinni dry. Mix the panko, parmesean and herbs in a bowl. Whisk the 3 eggs in a seperate container. Dip the sticks into the egg then the dry mixture one at a time and place on an oiled cookie pan. Cook at 425 for 12 minutes, or until they begin to brown. Enjoy!
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