Advertisements

Let's Dish With Linda Lou

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

Slow Cooked Pulled Pork

Let's Dish

Photo Mar 31, 7 00 52 PM

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 sandwich and If you’d like my recipe, click the link at the bottom of this post.

Photo Mar 31, 11 03 20 AM

Photo Mar 31, 7 50 46 AM.jpg

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 Slow Cooked Pulled Pork and using my Dutch oven to do all the work. I’m using a bone-in pork shoulder or better know as pork butt.

This time, I’m making a really easy wet rub that can be done in the food processor. One great thing about this recipe is, you can make the wet rub in advance. I’ll explain.

Photo Mar 31, 7 50 46 AM (1)

Photo Mar 31, 7 01 46 PM

Equipment: Dutch Oven, Food Processor
Prep Time: 10 minutes
Inactive Prep Time 24  hours (at least overnight)
Cook Time: 4 hours 40 minutes

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 cracked black pepper
1 tablespoon dried oregano
1 tablespoon paprika
2 tablespoons of onion powder
2 seeded Chipotle peppers, roughly chopped
2 teaspoons of the Adobo sauce (from the can of Chipotle peppers)
1/4 cup water

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

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 heat down to a simmer 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, cover until ready to serve.

To Serve:
Butter and grill Ciabatta rolls. Top with my Fennel Slaw and sliced Bread Fast Homemade Pickles.

Fennel Slaw

 

Fast Homemade Pickles

 

Crock Pot Chipotle And Cola Pulled Pork

 

Advertisements
2 Comments »

Slow Cooker Pulled Pork

ImageSometimes 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 slow cooker. It’s as if it’s screaming, “pick me”. I was in my pantry and frig and saw a few items like these.Image

Then I grabbed that pork butt from the frig and some spices from my pantry and started to do, what I like to call, food painting. You know kind of like when an artist gets his paint brush out and puts it to a blank canvas. Just then, the brush starts to move in such a way that there’s no stopping what may come to life from that blank canvas. I’m laughing to myself while I stare at this 3 pound pork butt and grabbing the right combination of colors, and when I say this, I mean spices to paint all over this butt. I start with a bowl, and to that I’m going to put in 1/2 cup of brown sugar, 3 tablespoons each of chili powder, smokey paprika, garlic powder, onion powder, kosher salt, cumin, and ground mustard powder. I’m also going to add 1 1/2 tablespoons of black pepper. Mix all this really well in the bowl, and then 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.Image

Before I put the pork into the slow cooker, I just chopped up two large sweet onions and set them in the bottom so the pork would have something to rest on. I added 1 cup of blood orange juice and a 1/2 a cup of low sodium chicken broth. Put the lid on and turned the slow cooker on high for about 4 hours. At this point I checked on the pork, turning it over one time and cooked for another 2 hours. The pork was so tender that the meat fell apart. I just shredded it into smaller piecesImage

Now I have to say when you don’t want to make your barbecue sauce it’s no big deal at all, because there are so many great ones out there. I choose to add ingredients to the sauce to make it my own. Like adding Apricot preserves to mine.Image

I serve the pulled pork on toasted buns, whatever your favorite type is, is just fine. On top, my quick home made garlic pickles with red onions , that recipe is posted under “my recipes” on my site along with my fennel slaw. Using the slow cooker, where you just put everything in and forget it is the way to go for a dish like this. It will be ready for you when your ready for it.2014-03-24 17.11.49

Leave a comment »

Sonny’s Bar-B-Q, Then And Now

unnamed

imgres.jpg images

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 www.sonnysbbq.com.

Leave a comment »

%d bloggers like this: