Let's Dish With Linda Lou

Where You Taste The Love

Barbecue Pulled Pork

Let's Dish

Having worked in the barbecue industry for over 30 years, I  believe any cabbage slaw should be a part of your pulled pork sandwich. It just adds another layer of flavor and great texture to the sandwich.

I made a Fennel slaw for my Slow Cooked Pulled Pork sandwiches and If you’d like that recipe, click the link at the bottom of this post.

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My Chipotle And Cola Crock-Pot Pulled Pork recipe is super delicious and really easy to make. For that recipe, just click on the link at the bottom of this post. This time I’m making my Barbecue Pulled Pork, using my Dutch oven. I’m using a bone-in pork shoulder better know as a pork butt.

I always seem to have enough pulled pork leftover for a second day. I love to use the hot pulled pork and lay it ever so gently over a cold crisp salad.

This time, I’m making a really easy wet rub that can be done in the food processor. The great thing is you can make the wet rub in advance.

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Prep Time: 10 minutes
Inactive Prep Time 24  hours (at least overnight)
Cook Time: 4 hours 40 minutes
Total Time: 4 hours 50 minutes
Yields: 6 servings
Equipment: 1 (6-quart) Dutch oven, 1 (10-cup) food processor

Ingredients:
1 (4 to 5-pound) bone-in pork shoulder (pork butt)
2 large onions, quartered
1/2 cup chicken stock, unsalted
1 cup of Sweet Baby Rays BBQ sauce (substitute homemade barbecue sauce)
Fresh bake Ciabatta rolls

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

Directions For Wet 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 for 24 hours (at least overnight).

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 medium-high heat, bring the liquid in the pot up to a boil, turn the heat down to a simmer and reduce the cooking liquid, in the pot, by half. This should take about 10 minutes. While the liquid is reducing, remove the bone(s) and the fat cap. Use two forks to shred the pork. Add the pulled pork back into the pot. Add barbecue sauce, using a pair of tongs, toss to combine. Turn the pot down to the lowest setting, cover to keep warm until ready to serve.

To Serve:
Butter and grill Ciabatta rolls. Top with my Fast Homemade Garlic Dill Pickles, and a side of my Fennel Slaw, or make your favorite salad topped with this delicious Barbecue Pulled Pork.

Fennel Slaw

Fast Homemade Garlic Dill Pickles

Chipotle And Coca-Cola Crock-Pot Pulled Pork

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Slow Cooker Pulled Pork

 

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Sometimes when I’m looking around my kitchen deciding what to have for dinner, I’ll open a cabinet, and staring back at me is my Crock-pot. It’s as if it’s screaming, “pick me”. I was looking in my pantry and refrigerator and saw a few items like apricot preserves, blood orange juice, and chicken broth. Set it and forget it, I’m talking about my Slow Cooker Pulled Pork.

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Chicken Broth

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Prep Time: 15 minutes
Cook Time: 6 hours on high
Total Time: 6 hours 15 minutes
Yields: 4 to 6 servings
Equipment: 7-quart Crock-pot, 2 large mixing bowls, 1 pair of tongs

Ingredients:
1 (3-pound) boneless pork butt (pork shoulder)
1 cup of Blood orange juice
1/2 cup of chicken broth, unsalted
1 (18-ounce) bottle of Sweet Baby Ray’s Barbecue sauce, Sweet and Spicy variety
1/2 cup of apricot preserves

Spice Rub:
1/2 cup of dark brown sugar
1 tablespoon of cayenne pepper
3 tablespoons of chili powder
3 tablespoons of smoked paprika
3 tablespoons of garlic powder
3 tablespoons of onion powder
3 tablespoon of ground cumin
3 tablespoons of mustard powder
3 tablespoons of Kosher salt
1 1/2 tablespoons of freshly ground black pepper

Directions:
Start by adding all the spices, brown sugar, Kosher salt, and fresh ground black pepper to a large mixing bowl, whisk to combine. Place the pork butt (pork shoulder) into the spice bowl and massage the spices all over the pork. Really get into the crevasses so the spices work their way all through the meat.

Add the onions to the Crock-pot and, in the bottom, so the pork would have something to rest on. Add the blood orange juice and chicken broth. Put the lid on and set the Crock-pot to cook (on high) for 4 hours.

After 4 hours of cooking, using a pair of tongs, turn the pork butt over, continue to for another 2 hours.

At this point, remove the pork, transferring it to a cutting board. The pork is so tender it just falls apart. Using two forks shred the meat into smaller pieces.

If you don’t want to make your own barbecue sauce it’s no big deal, there are so many great ones out there. In a large mixing bowl, add 1/2 a cup of apricot preserves, stir to combine. Add the sauce into the Crock-pot, toss through to combine so the pork is thoroughly coated.

Serve my Slow Cooker Pulled Pork on a buttered toasted Kaiser Roll. Top with my quick Fast Homemade Garlic Dill Pickles and Fennel Slaw With Fresh Dill.

Fast Homemade Garlic Dill Pickles

Fennel Slaw With Fresh Dill

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Sonny’s Bar-B-Q, Then And Now

Sonny's

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When I look back, where I started, I can’t believe my eyes. The neighborhood barbecue place has undergone an awesome facelift.  One of my first jobs was at Sonny’s Real Pit Bar-B-Q, where I worked for most of my young adult life. Because of that, I still have extended family and friends still with the company.

Two of my dearest, own and operate the location at 5324 Bruce B Downs Blvd. Wesley Chapel. If you’re traveling through Florida, and you’re craving some amazing barbecue, with true southern hospitality, stop in and have some “lip-smacking” ribs or a delicious pulled pork sandwich. For more information visit their website at http://www.sonnysbbq.com.

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