Pulled Pork
Don’t you love a recipe that allows you to put the effort in one day and enjoy meals for several? This slow cooked pork butt is one of them. As is, it’s the delicious star of the meal, shred it for tacos another night and add BBQ sauce for sandwiches a third night. I used the Dutch oven, but you could use a slow cooker if you prefer.
Tips:
The recipe calls for apple juice, but I had oranges that were ready to go, so I juiced them and used that instead.
For taco night we prepared a spicy pineapple salsa. It was diced pineapple, fresh lime juice, cilantro, salt and a few diced pickled jalapeños I keep in the refrigerator.
Aside from pulled pork sandwiches, we had BBQ pulled pork quesadillas for lunch one day.
Since we didn’t want to eat pork for three straight days, I took out what I needed for two meals and froze the rest.
Pulled Pork
Originally from www.food.com
Makes 10-12 servings
PREP 10 minutes
COOK 4 hours
TOTAL 4 hours, 10 minutes
INGREDIENTS
1 (4 lb) pork shoulder butt, roast
whole garlic clove (optional, use as many as desired)
1/3 cup Lea & Perrins Worcestershire Sauce
3/4 cup light brown sugar
1 1/4 cups unsweetened apple juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper (or to taste)
INSTRUCTIONS
Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
Place the roast in a greased casserole dish with a lid, like a Dutch oven.
Sprinkle the roast on all sides with Worcestershire sauce.
Let sit at room temperature for 1-1/2 hours.
After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat.
Pour the apple juice into the bottom of the casserole.
Cover tightly.
Preheat oven to 425 degrees F for 15 minutes.
Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
Stir the salt and black pepper into the juice (do not omit the salt!).
Slice meat as desired.