Tuesday, January 19, 2010

Absolutely Easiest Pulled Pork, Or What to Do When Pork Shoulders are BOGO

A pork explosion has happened at our house!  Fresh butts (shoulders) were buy-one-get-one this week and since we were all out in the freezer, I took two home.  Now, wrestling two of them meant it was going to be tricky trying to turn them over every 45 minutes like I usually do without eventually burning myself by splashing the hot brine.  So, I decided to experiment and it worked great!  No rub this time.  Just brown sugar, sea salt, a splash of cider vinegar, and beef broth.

  • pork butt(s)
  • sea salt (2-3 teaspoons per butt)
  • brown sugar (1 Tablespoon per butt)
  • cider vinegar (1/4 to 1/2 cup per butt)
  • beef or chicken broth sufficient to fill each roaster to 1 inch deep
  1. Preheat oven to 275°F
  2. Wash any bone dust off each butt and place each, fat side down, in covered roasting pan(s)
  3. Spread salt and sugar on top of each butt
  4. Pour in the vinegar and broth, making sure not to wash the salt and sugar off the top.
  5. Cover and roast 5 hours.
  6. Remove butts from the brine and let cool.
  7. When cool enough to handle, shred the pork discarding any fat.
  8. Divide into meal-sized portions and freeze.
Later use can be as simple as thawing in the microwave and slathering with barbecue sauce.  That and a frozen veggie makes a very simple meal for a busy night.

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Imprecise & Inexpensive

Two themes predominate in my approach to cooking. 1. Daily cooking of flavorful food need not be a precise art. 2. You can be an adventurous cook on a budget. Cooking and eating should be fun for both cookers and eaters.