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Wednesday, August 31, 2011

Pulled Pork?

Daughter went nuts at the store and brought home over $300.00 (US) of fresh meat and produce.  We're eating good stuff, but not fast enough since their schedule has them gone most of the time since she shopped.  She found a fantastic recipe for turkey (pork) cutlet with a rhubarb chutney and made that with about 1.3 pounds of the 4 or 5 pound pork loin  she bought.  The rest of the loin sat in the bottom of the fridge for a few days.

I watch Food Network too much.  Guy Fieri did a thing on pulled pork.  Claire Robinson did a thing on pulled pork.  Paula Deen... Well you get the idea.  I was ready for tender pork with BBQ sauce on a crusty roll with some cole slaw.

Crock Pots were made for this.  I always spray the crock first for easier clean up. (Cooking Spray has made life so much easier.)
I sliced a large onion into the bottom of our 6 quart slow cooker.  Added 1 teaspoon (+/-) ground coriander, 1/2 teaspoon ground cumin, 1/4 teaspoon (scant) ground cloves, and two bay leaves.  Then I salted (very lightly) and peppered (moderately) the trimmed, boneless pork loin pieces (I had three about 1, 1.5, and 2 pounds) and laid them over the onions.

I carefully removed the blasted squeeze top from a 16 ounce bottle of Sweet Baby Ray's Original Barbecue Sauce and poured it over everything.  I added a bit of water (1/4 cup?) to the bottle put the lid back shook it up and poured that in, also.  Then I rolled the meat over a couple times so it was well coated.  Washed my hands, clapped the lid on, set the cook time for 6 hours on high, and went to play on Facebook.

I had to go out a bout two hours later and my son-in-law was concerned about the high heat.  So we agreed to turn it down to low.  It still only cooked six hours.  It temped at 190+ F.

I carefully removed the meat to a bowl and broke it down with a table fork.  Pouring very carefully I put the sauce and drippings into a saucepan on the stove and brought it to a boil reducing it a bit. (From about 4 cups to 3 cups)

We served it on crusty wheat rolls by putting the "dry" meat on then ladling sauce over the meat to the taste of the diner before closing the roll.  We also had Cabbage Salad with craisins and sunflower seeds and roasted microwave corn-on-the-cob with lime "butter".  

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