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Posts Tagged ‘pulled pork’

by Caitlin Saniga

Carolina-style pulled pork sandwiches

The recipe I was working from called this Carolina-style barbecue, which I find a bit deceiving. Is it possible for something to be called “barbecue” if it’s never touched a grill? I’m opting to call this pulled pork instead, but it’s darn delicious nonetheless. The apple cider vinegar and hot sauce give it a nice Southern twang, too. And the portion size makes this perfect for feeding a crowd.


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by Sarah Steimer

These are the best pulled pork sandwiches I've ever had. I love pepper jelly and never would have thought to incorporate it into a recipe this way. Worried that this may be too spicy (it was perfect for me)? Maybe try another more savory jelly such as an onion jelly --- who knows, though, maybe even something like a raspberry jelly could be tasty.

This was the best pulled pork sandwich I’ve ever had. I love pepper jelly and never would have thought to incorporate it into a recipe this way. If you’re worried that this may be too spicy (it was perfect for me), maybe try another savory jelly such as an onion jelly — but who knows, perhaps even something like a raspberry jelly could be tasty.

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by Sarah Steimer

This was, hands down, the best chili I've ever made. The pork pulled apart beautifully and all the flavors blended perfectly. I spent half the meal saying, "This is the best ever," with my mouth full.

This was, hands down, the best chili I’ve ever made. The pork pulled apart beautifully and all the flavors blended perfectly. I spent half the meal saying, “This is the best ever,” with my mouth full.

  • 1 1/2 pounds pork shoulder
  • 4 cloves garlic – roughly chop 2 cloves and mince the other two
  • 2 teaspoons cumin, divided
  • 3 teaspoons red pepper flakes, divided
  • 2 teaspoons chili powder, divided
  • salt and pepper
  • 1/2 tablespoon olive oil
  • 1/2 sweet onion, diced
  • 1 large sweet potato, peeled and cut into small cubes
  • 1 can black beans
  • 1 can fire-roasted crushed tomatoes

Heat a lightly greased pan over medium heat. Brown the piece of pork on each side and remove from the pan.

Place the pork shoulder in a slow cooker, along with the pan dripping, and add enough water to come about halfway up the pork. Add the two chopped cloves of garlic, 1 teaspoon cumin, 1 teaspoon red pepper flakes, 1 teaspoon chili powder, and a pinch of salt and pepper. Cover and cook on high for about 3-4 hours, or until the meal falls apart easily when pierced with a fork.

In the meantime, heat the olive oil in a pan over medium heat. Add the onion and remaining two cloves garlic to the pan and sauté until translucent, only about 3-5 minutes.

When the meat is ready, remove from the slow cooker and let cool long enough to touch. Discard any large pieces of fat. Cut the meat into bite-sized pieces, cutting against the grain rather than pulling apart with forks. This helps to keep the meat more tender.

Drain the liquid from the slow cooker, keeping about 1/2 cup in the pot. Return the pork to the slow cooker, along with the sautéed onions and garlic, squash, black beans, tomatoes, and the rest of the seasonings.

Cook the chili on high for about 1 hour, or until the sweet potato is soft enough to mash with a fork.

Serve immediately topped with tortilla chips or cheese.

Makes about four servings.

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by Sarah Steimer

Plan ahead... I made enough pulled pork for this meal and barbecue pulled pork sandwiches.

  •  about two cups (or less) pulled pork or meat of your choice, cooked
  • 1/2 red pepper, chopped
  • 2/3 cup chopped onion
  • 1 jalapeno, chopped
  • 3 tablespoons salsa
  • 1/4 cup water
  • 1 tablespoon cumin
  • shredded cabbage
  • wheat tortillas
  • avocado and plain yogurt (instead of sour cream), optional

Saute the onion and peppers until tender. Add the cooked meat, salsa and cumin. When the food begins to stick to the pan, add the water.

Serve warm on the tortillas with the cabbage and other toppings. Makes about two servings.

Recipe: Sarah Steimer

Photo: Sarah Steimer

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by Sarah Steimer

Pulled pork is one of the main reasons I bought a slow cooker, no lie.

For the pork

  • Pork loin, butt or shoulder
  • clove of garlic, minced
  • salt
  • pepper
  • water

Brown the outside of the pork in a saute pan. Place in a slow cooker and add water, salt, pepper and garlic. The water should reach about an inch of the way up the meat. Cook on high for about 3-6 hours, depending the size of your cut. Mine was only about a pound and a half, if that, so it only took about three or so hours. You can also cut your meat into large chunks, browning each, to quicken your cook time. You can tell your meat is done when it basically falls apart when you poke at it.

Was the garlic necessary? I don't know, but it made the house smell awesome.

Shred the pork with forks and keep warm.

For the sauce

  • 1 cup ketchup
  • 1/2 cup bourbon
  • 3 tablespoons brown sugar
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons liquid smoke (I used a bit more)
  • 1 garlic clove, minced
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon freshly ground black pepper

Combine all ingredients in a sauce pan and bring to a simmer. Stir and simmer for a few minutes until thickened. Serve over the pulled pork.

I also made my coleslaw on top, which was pretty simply shredded cabbage and carrots. The sauce is just vinegar, mayo and sugar (I never measure, just guess and taste). Of course there’s no shame in buying slaw dressing… or even the slaw itself.

Barbecue recipe adapted from: My Luscious Temple

Photos: Sarah Steimer

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