Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Slow Cooked Pulled Pork On A Freshly Baked Ciabatta Roll

on June 24, 2017

Let's Dish

Photo Mar 31, 7 00 52 PM

Having worked in the barbecue industry for over 30 years, I’m from the school of thought that believes slaw should go on your pulled pork sandwich. It just adds another layer of flavor and crunch.  I made a Fennel slaw for this dish. If you’d like my recipe for Fennel slaw, just go to the “menu”, category “salad dishes”, at the top right hand side of my home page.

Photo Mar 31, 11 03 20 AM

Photo Mar 31, 7 50 46 AM.jpg

I’ve made Chipotle- Coke pulled pork in the crock pot, and it’s super delicious and really easy. For that recipe, just click on the “slow cooker dishes” and scroll through, or just type it in the search bar at the top right of my home page. This time I’m using my Dutch oven to cook my bone-in pork shoulder or better know as a pork butt.

This time, I’m making a really easy wet rub that can be done in the food processor. I like this method because, you can make the wet rub in advance. I’ll explain.

Photo Mar 30, 8 21 22 PM

Photo Mar 31, 7 50 46 AM (1)

Photo Mar 31, 7 01 46 PM

Equipment: Dutch Oven, Food Processor

Ingredients For Wet Rub:
1 large onion quartered
4 cloves of garlic
2 tablespoons of Champayne wine vinegar (white vinegar is fine)
1/4 cup light brown sugar
2 tablespoons chili powder
2 tablespoons  ground cumin
1 tablespoons ground mustard
2 tablespoons Kosher salt
1 teaspoon freshly cracked black pepper
1 tablespoon dried oregano
1 tablespoon paprika
2 tablespoons of onion powder
2 seeded Chipotle peppers
2 teaspoons of the Adobo sauce from the can of Chipotle peppers
1/4 cup water

Ingredients:
4 -5 pound ( covered in the wet rub) bone-in Pork shoulder
2 large onions quartered
1/2 cup unsalted chicken broth

Directions For Rub:
Place all of the above ingredients into a food processor. Process until all the ingredients are combined. Place the pork butt ( pork shoulder) on a sheet pan and massage the wet rub all over the pork. Even in all of its crevices.  Wrap tightly in plastic wrap and refrigerate over night.

Directions For Braising Pork:
Preheat oven to 350 degrees F.
Place the quartered onions in the bottom of the Dutch oven.  Place the pork butt, fat side up, resting on top of the onions, and pour in the chicken broth. Place the lid on and transfer the pot to the oven. Cook for approximately 4 to 4-1/2 hours, or until pork is tender.  When you remove the pork from the pot, the meat should want to fall apart and away from the bone.

Place the pork onto a sheet pan. Turn the stove on, med-high heat, and reduce the liquid in the pot by half. This should take about 10 minutes. While the liquid is reducing, remove the bone and the fat cap. Use two forks to shred the pork.  Once all the pork is shredded and the liquid has reduced, add the pork back into the pot. Turn the pot down to the lowest setting to keep warm until ready to serve.

I serve the pork on buttered and grilled Ciabatta rolls top with my fennel slaw and sliced bread and butter pickles.


2 responses to “Slow Cooked Pulled Pork On A Freshly Baked Ciabatta Roll

  1. […] Source: Slow Cooked Pulled Pork On A Freshly Baked Ciabatta Roll […]

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