You won’t find these photographs published anywhere in Food
& Wine magazine or Bon Appetit. Not
because they weren’t the most delicious thing ever, but because I was behind
the iPhone. I mean camera. I need to care. I need to take a photography class.
But quite frankly I am most interested in the cooking and
eating part of blogging. Those are the most fun. And let me tell you - pulled pork is fun. I’ve said it over and
over, but it might be the perfect meat.
I got 3 lbs for less than $10, I spent about 10 minutes preparing it
before slow roasting it, it made the house smell amazing, and then you can
smother it in whatever you want. In this case, barbecue sauce.
I used a store bought spicy brown sugar pork rub, a store bought BBQ sauce (Rufus Teague's), and I also bought the pork and buns. Wonderful Sunday dinner and lots of leftovers
for BBQ quesadillas throughout the week.
- 2-3 lb pork shoulder (this was for two people
- Brown sugar rub
- Beef broth
- ¼ cup brown sugar
- BBQ sauce
- Hamburger or slider buns
Preheat the oven to 300 degrees. Drizzle a little olive oil
into a large dutch oven, and heat to medium-high. Prepare the meat with plenty of your dry rub
of choice, then brown on all sides. Pour in enough beef broth to almost cover
the meat (an inch or two exposed), and mix in the brown sugar and
worcestershire. Cover the pot, then
place in the oven and cook for 3-4 hours, until fork tender. I think I did
about 3.5 hours. Remove the meat and
shred. Place on toasted buns and top
with TONS OF BARBECUE sauce.
Labels: Pork, Sandwich