Good pulled pork takes TIME. No way around that.
But it does not take a lot of effort.
So, it’s a planned for meal which you can start early in the morning, forget about most of the day, and finish off late in the day for a great-tasting meal. Think relaxed picnic-type meal. Leisurely had upon the veranda.
Okay, so I’m day dreaming now.
Let’s get to the recipe.
- A 3lb or so pork butt or shoulder. (Don’t worry, you can freeze the meat if you don’t that much pulled pork at one time.
- For a rub: salt, pepper, chile powder, cumin, oregano, garlic, chipotle powder.
- 3-5 green chiles, roasted, peeled, seeded and chopped
- 1 lg onion roughly chunked up (to be discarded after cooking)
- 4 c chicken stock or a combination of beef and chicken
- 1 1/2 c barbecue sauce mine, your own recipe, or your favorite bottled variety
- 2 c of coleslaw
- Make the rub. I’d think about a tablespoon each of salt, chile powder and oregano, a tsp each of pepper, cumin and garlic. The chipotle is up to you, depending on how much heat you wish, AND how much heat your bbq sauce might have.
- But the rub all over the meat, and let sit lightly covered in the fridge for a good couple of hours or overnight if you wish.
- Place the meat in a heavy-duty oven pot, with a couple of tablespoons of canola oil and brown on all sides.
- Add the chopped up onion and stock. Either cook on top of the stove on low or place in a 250-275° oven. Cook for a good 4 hours, more if needed. You can always tell when it’s ready–the meat will break off and shred easily with a fork. Make sure you seal the pot lid on tight, using a piece of tinfoil if needed to keep it from steaming out. You need the liquid to stay inside.
- Remove the meat from the pot, and cool enough to fork it apart into shreds.
- The green chiles can be prepared sometime during the time the meat is braising. Ditto homemade barbecue sauce and coleslaw, but don’t dress the coleslaw until just before eating to prevent it getting watery.
- Warm your buns or bread, toasting if you desire.
- Warm your bbq sauce is needed, and add the chiles to it. Then add to the shredded meat until you get the consistency you want. Nicely wet but not sloppy is my preference. You can do this well in advance of eating if you wish and let the meat have marinating time in the sauce.
- Put a nice pile on your bun, top with some coleslaw, and well, stop reading and EAT!
Serves: the full 3 lb roast should feed about 8
NOTES: if you want to add dill pickles to the sandwich feel free. That’s a bit more Cuban than Southwestern. Also, you may want to add a half cup of brown sugar to the marinade of the meat IF you don’t use a sweet bbq sauce, and if your coleslaw recipe is not sweet. My coleslaw recipe has a bit of sugar but not a lot, but my bbq sauce is both sweet and hot. My coleslaw also has got a cayenne kick. So adjust the heat and sweet depending on your coleslaw and bbq sauce. If you use my recipes, then you will not need these adjustments.
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