summer has me (and i'm sure you) running all over the place. bopping from pool to pool, and yoga class to cake delivery is definitely taking a tole on my time at home. which has taken a tole on my cooking time. but busy times like these are when i start to crack into 'set it and forget it' recipes. and this is my absolute go to. even better, it easily feeds many people and is GREAT for parties.
we like to serve the pulled pork in tacos, but you could easily slap some on top of a tasty salad or make up some sliders. have left overs? no problem. try a pulled pork omelette or pork breakfast nachos with some cheese, chips, pulled pork and pico de gallo.
pulled pork
serves: 6-8
prep time: 8-12 hours
active time: 30 minutes
braising time: 8 hours
total time: 20 hours
ingredients: 1 4-6lb bone in pork butt or pork shoulder (same thing, multiple names, also sometimes called boston butt). 3 tbs salt (divided). 2 tbs fresh ground pepper (divided). 1 tsp paprika. 1 tsp cumin. 1 tsp chili powder. .5 tsp cayenne pepper. 2 tbs olive oi1 small brown onion, diced. 3 garlic cloves, smashed and roughly chopped. 1 15 oz can of pineapple chunks. .25 cup brown sugar. 2 bottles darker mexican beer (i used negro modelo). 1 chile de arbol. 1 quart chicken stock. dutch oven. baking sheet + wire rack that fits on top of it.
start by combining 2 tbs of salt, half the garlic, cayenne, paprika, chili powder and cumin together. pat the pork dry and place it on a wire rack on top of a baking sheet. season the outside of the pork all over with the spice rub. place the pork in the fridge overnight, uncovered so it gets nice and dry. when you are ready to cook, turn your oven on to 230 degrees f.
place the dutch oven on your stove and turn on the heat to medium high heat. add in the olive oil and when it is nice and hot and in the onions and garlic. saute until the onions are just starting to brown. 6-8 minutes.
push the onions to the edges of the pot and add in your pork. sear each side of the pork until nicely browned. about 2 minutes a side.
when the pork has been seared on all sides and has a nice browned exterior, pour in the beer, pineapple, chicken stock, chile de arbol and brown sugar. stir well, cover and place in the oven. cook low and slow for 8 hours.
after 8 hours, remove the pork from the braising liquid. be careful, it will be so tender it may fall apart.
using your tongs or some forks, gently shred the pork and remove the bone. drizzle a cup or so of some of the yummy braising liquid over the pork. devour as desired.
pulled pork
serves: 6-8
prep time: 8-12 hours
active time: 30 minutes
braising time: 8 hours
total time: 20 hours
ingredients: 1 4-6lb bone in pork butt or pork shoulder (same thing, multiple names, also sometimes called boston butt). 3 tbs salt (divided). 2 tbs fresh ground pepper (divided). 1 tsp paprika. 1 tsp cumin. 1 tsp chili powder. .5 tsp cayenne pepper. 2 tbs olive oi1 small brown onion, diced. 3 garlic cloves, smashed and roughly chopped. 1 15 oz can of pineapple chunks. .25 cup brown sugar. 2 bottles darker mexican beer (i used negro modelo). 1 chile de arbol. 1 quart chicken stock. dutch oven. baking sheet + wire rack that fits on top of it.
start by combining 2 tbs of salt, half the garlic, cayenne, paprika, chili powder and cumin together. pat the pork dry and place it on a wire rack on top of a baking sheet. season the outside of the pork all over with the spice rub. place the pork in the fridge overnight, uncovered so it gets nice and dry. when you are ready to cook, turn your oven on to 230 degrees f. place the dutch oven on your stove and turn on the heat to medium high heat. add in the olive oil and when it is nice and hot and in the onions and garlic. saute until the onions are just starting to brown. 6-8 minutes. push the onions to the edges of the pot and add in your pork. sear each side of the pork until nicely browned. about 2 minutes a side. when the pork has been seared on all sides and has a nice browned exterior, pour in the beer, pineapple, chicken stock, chile de arbol and brown sugar. stir well, cover and place in the oven. cook low and slow for 8 hours. after 8 hours, remove the pork from the braising liquid. be careful, it will be so tender it may fall apart. using your tongs or some forks, gently shred the pork and remove the bone. drizzle a cup or so of some of the yummy braising liquid over the pork. devour as desired.
