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.

2014-03-24-17-11-49

Photo Mar 31, 11 03 20 AM

2020-04-03 19.36.30

2020-04-03 19.36.27

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.

photo-mar-30-8-03-02-pm

photo-mar-30-8-09-45-pm

Photo Mar 30, 8 26 00 PM

Photo Mar 30, 8 11 05 PM

Photo Mar 30, 8 21 22 PM

Photo Mar 30, 8 24 21 PM

Photo Mar 30, 8 25 14 PM

photo-mar-30-8-26-54-pm.jpg

2015-12-18-10-39-11

2015-01-04-07-50-56

Photo Mar 30, 8 37 09 PM

Photo Mar 30, 8 42 17 PM

Photo Mar 31, 7 21 20 AM

Photo Mar 31, 7 27 14 AM

Photo Mar 31, 7 32 24 AM

Photo Mar 31, 7 43 30 AM

Photo Mar 31, 7 38 41 AM

Photo Mar 31, 7 32 04 AM

Photo Mar 31, 7 50 46 AM (1)

2014-03-24-15-30-50

2014-03-24-17-11-49

2020-04-03 19.36.30

2020-04-03 19.36.27

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

2 Comments »

Getting Ready For Summer Time!

2015-04-30 06.51.58

2015-05-01 05.57.19

2015-05-01 05.57.38

2015-05-01 05.58.13

2015-05-01 05.59.02

In this post, I’m talking about recipes that travel well. There are a lot of dishes that I make that should be eaten while they’re warm, but certainly can be eaten at room temperature. There are so many great containers out there that are made for traveling and keeping food warm or cold. I received this Pyrex glass carrying case as a gift one year, and it includes, 1 large and 2 small Pyrex containers that came with portable ice packs.

The most important thing is to enjoy the people your with and have lots of fun.

Let’s talk about some of my dishes that would be great for traveling. This first one is my Chorizo And Sweet Potato Hash.

2015-04-30 16.18.29

This particular dish can be packed hot. The insulated bags will keep that temperature just perfect. For this recipe, click on the link at the bottom of the page.

2015-04-12 15.25.38

Different pestos or tapenades (olive-based pestos) would also be a great thing to take on a picnic. Pesto Palooza is a variety of pestos served on grilled bread. For this recipe, click on the link at the bottom of the page.

2015-02-26 12.33.25

How about Spinach And Feta Pie. This would be great to serve at room temperature, maybe with a glass of wine. Click on the link at the bottom of the page.

2015-01-04 16.55.08

Pulled Pork is another great option. Bring along some awesome rolls from the bakery. This one sounds like a winner. My Grilled Chicken Over Bow Tie Pasta tossed with a flavorful pesto. There are just so many choices.

2014-03-14 17.31.35

Sweet Potato And Chorizo Hash

Pesto Palooza!

Spinach And Feta Pie With Italian Sausage and Goat Cheese

Slow Cooked Pulled Pork On A Freshly Baked Ciabatta Roll

Spicy Grilled Chicken Over Pesto Bow Tie Pasta

Leave a comment »

%d bloggers like this: