Anyone who has purchased pork (one-half pig or more) in quantity knows that is a lot of meat. You have roasts, chops, steaks, hams, bacon and possibly side pork. And maybe even some ground pork to make your own sausage.
So, I’m on the hunt for more pork recipes to add to my already bulging recipe collection. Of course, some of the pork will be featured in meals with homemade sauerkraut, one of my favorite combos. Perhaps, a ham will be saved for the Christmas holidays. And the bacon will come in handy for BLTs. (Hopefully, we’ll still have some tomatoes left from the garden.)
But another use for the meat that I’m anticipating is pulled pork. It’s the perfect fare fall events such as football games and hunting trips.
I just came across the following recipe from one of my favorite food blogs, Everyday Gourmet (http://everydaygourmet.areavoices.com/). It’s written by Jessica Karley, an executive chef at UND. I’m going to share that here, along with another one from a friend, Doris Bornhoeft.
Jessica Karley’s Bourbon Honey Mustard Pulled Pork
1 large yellow onion, thin sliced
2 ribs of celery, not chopped.
2 tablespoons dark brown sugar
3 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon cracked black pepper
1 4-pound boneless pork shoulder (or butt)
2 teaspoons crushed red pepper flakes
2 tablespoons crushed garlic
½ cup applesauce
1 cup honey Dijon (mustard) dressing
2 tablespoons molasses
¼ cup bourbon (optional)
1 cup honey Dijon dressing (same one as above, just reserved for later)
Turn slow cooker on to low and spray with pan spray. Evenly distribute onions over the bottom of the slow cooker. Place celery ribs on top of the onions.
Rinse pork roast and pat dry with paper towels. Combine the next 4 ingredients in small bowl and rub over the pork, being sure to get all sides. Place the rubbed roast over the onions.
In another bowl, combine red pepper flakes, garlic, applesauce, dressing, molasses and bourbon. Whisk until combine and pour over the top of the pork roast.
Set slow cooker for low and cook for 10 hours. Remove the meat and onions from pot and set aside. Discard the celery ribs and pour the juices that are left in the crock into small sauce pan. Add the remaining 1 cup of honey Dijon dressing to the pan and reduce mixture over medium heat until 1 1/2 cups remains. While the sauce is reducing, pull pork and onions with 2 forks and add back to the slow cooker. Pour the reduced sauce over the pulled pork and stir until combined. Keep warm, serve with your favorite fresh baked buns.
Doris Bornhoeft’s Pulled Pork
2- to 3-pound pork roast
1 12-ounce can Coca-Cola
1 envelope Lipton Onion Soup mix
1 12-ounce bottle barbecue sauce
Place pork roast and can of Coke in a crockpot and cook overnight.
The next day, drain liquid and shred pork with a fork. Add your favorite barbecue sauce and cook for another couple of hours before serving.