Mmmmmmmm: Pulled Pork
Perfect for lunch on a cold, snowy day: Pulled pork sandwiches. Made it last night and oh my but the leftovers are GOOD.
Finally saw Alton Brown’s Feasting on Asphalt last night. Cross country motorcycle trip in search of road food. What’s not to love?
Hey locals – the chocolate festival is just around the corner – Feb 3/4.
On a completely unrelated note, check out this thread if you’re in the market for a fake ID in the DC area – maybe the answer will eventually appear… Damn, it’s been deleted. Doesn’t everyone post in a public forum asking where to buy a fake ID?
Pulled Pork Goodness
Note: I make no claims of this to be “authentic” of any type or style of pulled pork – it’s just how I make it and it’s tasty. Takes a while, but worth it.
First, I use pork tenderloin. I know lots of folks use pork butt for this, but it just makes too much, and a lot of the time I’m making it w/leftover pork tenderloin from a previous meal, so when I am making it as the first meal, I still stick with the tenderloin cause I know it works.
Brine the pork tenderloin in a salt/sugar brine for 1-2 hours. (about 1/2 c. kosher salt & 1/4 c sugar. Feel free to toss in some peppercorns, garlic, whatever spices float your boat.)
Rinse and rub down with cracked pepper, garlic, onion, thyme, again switch it up to suit your tastes, and then pan sear.
Transfer to saucepan, add enough liquid to cover it about 1/2 to 2/3. I use some beef stock and a bit of wine or dark beer. (Would have used pork stock if I’d had it, but it works.)
Start simmering on low…for a long time. (I think it ended up going about 2 hours in total) Check it every 20 minutes or so to turn things and see if it’s “pullable” yet. As the liquid reduces, I start adding barbecue sauce. Once it’s to the point where you can pull it, start shredding it, keep simmering and adding more barbecue sauce. I think I kept it on about 30 minutes past the shredded stage.
Start eating. (I think it’s great on toasted onion rolls.) Great the next day and freezes well, too.