This recipe is one of Mr416expat’s favourite. I usually make it in a crock pot, but with ours in storage in a garage in Collingwood, I decided to test out a stove top method. The result? Success!
Pulled pork is one of those recipes that uses a really cheap cut of meat but through the cooking method, transforms a pretty fabulous meal. This recipe is from Simply Recipes and it really is great. I am consistently impressed with Elise’s recipes. They’re straight forward and involve ingredients I often have around the house.
This is another recipe that you can fix and forget. The ingredients come together really quickly, you combine it all into one pot, toss it on the stove and leave it be…for a long while! Sounds great for someone studying for finals…who should probably be studying…instead of reading blogs…and checking out etsy 😉
Regardless, here’s the recipe…
Pulled Pork – based on Elise’s recipe from simplyrecipes.com
one onion roughly chopped
6 garlic cloves
1 hot pepper
2 teaspoons chili powder – I didn’t have any and used 1tsp of red chili flakes instead
1 tablespoon tomato paste – they have tomato paste in toothpaste style tubes here and it makes me happy
2 tablespoons dijon mustard
3/4 cup white vinegar – this doesn’t exist in London so I used cider vinegar instead –>awesome substitution
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup brown sugar
1 bay leaf
3 lbs pork shoulder butt roast
Combine all the ingredients except the bay leaf and the pork, into a blender and blitz until smooth (or use your immersion blender). Put the bay leaf, pork, sauce and 4 cups of water in a large saucepan and put the lid on. Bring the whole thing to the boil and then turn it down low for 2 hours. Turn the meat every now and then (study break).
After 2 hours, or when the meat easily flakes away with a fork, remove the pot from the heat and allow it all to cool. Remove the meat and put the sauce back on the stove and bring back to the boil, reducing by 2/3. With the meat cool, shred the meat and then add it all back to the sauce. Remove the bay leaf. Once it’s all heated through, serve it up on some toasted bread – we had chiabatta bread from the market and it was amazing with the pulled pork.
– I have it on good authority that this recipe adapts really well as a poutine topping. I’m just saying.
– To make this in a slow cooker follow the recipe but instead of putting it on the stove, put it in your slow cooker. It will take longer (hence the slow) but will work out just fine. I think I used to put mine on low for 6 hours? You’ll have to play around with it as I am not an expert in your slow cooker