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Pulled Pork BBQ & Strawberry Shortcake

June 20, 2012

I'm so obsessed with barbecue and this is one of my favorite recipes.  I cheated and had Matthew make it since I'm pretty sure I would have found a way to mess it up.
Pulled Pork Barbecue:
Pork shoulder

  • 1 1/2 cups cider vinegar
  • 1 tablespoon kosher salt
  • 1 teaspoon franks red hot
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon brown sugar
  • *adjust the amount of sauce to suit your taste and the amount of meat you have*

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.

While the pork is roasting, make the barbecue sauce.
When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
Blue Cheese Coleslaw:
package of shredded coleslaw mix
1 tub of crumbled blue cheese
4oz sour cream
3 heavy scoops of Duke's Mayo
combine into a bowl and let stand in the fridge for several hours if possible


And Strawberry shortcake for dessert?  
Yes, please!
Just pile on the layers of whip cream and chopped fresh strawberries.


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3 comments:

  1. This looks amazeballs. You never cease to amaze me with your culinary skills. Ahem. Matthew.

    ReplyDelete
  2. BBQ and Blue Cheese - in the same sentence. You are killing me! Printing this off to make for sure!

    ReplyDelete

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