Multi-Meal: Pull Pork

I once walked into M&M Meat Shop to purchase some pre-cooked meat like ribs and pull pork for weekday dinners. This was when before I was more confident in the kitchen and didn’t dare to venture much. I remember paying $20+ for a packet of frozen BBQ pull pork only to be disappointed that it contained so little meat. Yes, I was paying for convenience but I felt so ripped off. Worst of all, it was dry like a desert even though it was drowned in BBQ sauce.

Guess what, now for $20. I can make pull pork which last me at least 3 meals for 2 people. Actually 5 meals for any other regular people because pat’s appetite = 2 pax. LOL. Your electricity bill won’t thank you either but you can stack that meat on your sandy as high as you want. This is also perfect for parties, you can feed 10 people easily!

Long cooking meals like Roast or Pull Pork are perfect to be reserved on Sundays where the leftovers can be used throughout the week in different meals. It’s a little labour intensive but it is so worth it cause this method is fool-proof moist! So, excuse me while I go rest my tired cuff muscles after shredding all that pork. Oh, sorry about the picture too. I almost finished my pull pork sandwich before I remembered to snap a picture. HA!

Multi Meal: Pull Pork

Yield: 5-6 meals worth for 2 pax

Prep Time: 20 mins

Cook Time: 2 -4 hours


  • 4 pound boneless pork shoulder, 5lb for bone-in.
  • ½ tablespoon salt
  • ½ tablespoon ground black pepper
  • 3 tablespoon of dry rub ( I use my Beer Can Chicken Rub)
  • 1 tablespoon of olive oil
  • 2 carrot, cut into big chunks (optional)
  • 1 medium yellow onion, quartered (optional)
  • 2 stalks of celery, cut into large chunks (optional)
  • 4 cloves of garlic, smashed (optional)
  • 1½ cups of liquid ( any kind – broth, light beer, white wine or mix of several kinds. )



  1. Crank your oven to 325F/165C. Adjust your lower oven rack or the second lowest position. Make sure there is enough space for your dutch oven to go in with the lid on.
  2. Prep everything! I cannot stress doing this step before you start working on the pork. Cut your veg, gather your dry rub, place your dutch oven on the stove. Have everything ready to go so you don’t have your porky hands everywhere!
  3. Trim the pork from any excess fat from the outside but leave the interior fat. Eyeball the pork and the dutch oven. If the whole piece won’t fit into it, break the meat down into several large pieces. I would wear gloves for this.
  4. Warm olive oil in the dutch oven under medium heat. Once hot, sear all sides of the pork for all pieces. This will help to deepen the flavour.
  5. Once all the meat is seared, add your vegetables into the pot. I usually stuff them between the gaps of the meat.
  6. Add your liquid over the top of your pork. The pork should be partially submerged, with some of it remaining above the surface of the liquid.
  7. Bring the liquid to a simmer. Once simmering, cover the dutch oven and transfer the whole pot to the oven.
  8. Cook for a minimum of 2 hours, until fork tender. It is done when the meat can be easily pierced with a fork or it falls apart from the bone with little pressure. If you are not sure, cover and cook for an additional ½ hour. It is pretty impossible to overcook the meat when you use this moist method.
  9. Transfer the pork into a large bowl and allow it to cool.
  10. Meanwhile, if you would like to mix some vegetable with your pork, remove the vegetable and chop them up.
  11. Strain the liquid into a medium bowl and skim off the oil layer.
  12. Shred the pork into pieces and remove any fat. I usually do this with gloved hands cause it can get very greasy.
  13. Moisten the pork with cooking liquid. Quantity will depend on how you like to take your pull pork. You don’t need a lot.
  14. Alternatively, you can add some BBQ sauce to it.
  15. Use it for a sandwich, grill cheese sandwich or even by itself for a meal!
  16. To freeze: Portion the pork in ziplock bags with a little liquid to keep it moist in the freezer up to 3 months or a week in the fridge.


If you’re wondering about the size of dutch oven, I will suggest 3 quart is the smallest to use . For me , I have a 3 quart dutch oven.

So my proportions are typically:

  • A 4-5 pound bone-in pork shoulder
  • 2 carrot, 2 yellow onion, 4 cloves garlic
  • 1 can of light beer is perfect for my 1½ cups of liquid
  • 2½ hours of cooking time

Just adjust the quantity of ingredients, depending on the size of the dutch oven in use.

Recipe by The Kitchn


Ultimate Fudge Guinness Brownie


I’m terribly sorry for disappearing from this site for such a long time. Spent majority of Jan and Feb travelling in India and Vancouver. Teehee. Since returning home, I admit that I got lazy and my drive to try something new pretty much dried up like a prune. Even my Christmas Sock deco hanging on the window is….still there.

Anyway, I thought since St Patrick Day round the corner. Why not try a Guinness recipe from TheBakerChick? This brownie uses stout but you can’t really taste it plus it is so fudgey. TheBakerChick recipe also makes a glaze but i had no luck with making caramel EVER so I skipped it all together.

The recipe requires quite a bit of patience so read and plan ahead!

Fudgey Brownie Guinness Brownies

Yield: 1 8 x8 ” size

Cook Time: 1 hour + 50 min standind time

Prep time: 20 mins


  • 1 cup stout (such as Guinness)
  • 12 ounces semisweet or bittersweet chocolate chips
  • 1 cup (2 sticks) unsalted butter
  • 1½ cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 1¼ teaspoons kosher salt


  1. Preheat oven to 350°C. Line an 8×8 baking pan with parchment paper, leaving a 2″ overhang. Set aside.
  2. Bring stout to a boil in a small sauce pan; cook until reduced to about ⅓ cup, about 12 minutes. Let cool.
  3. Stir chocolate and butter in a medium heat-proof bowl set over a saucepan of simmering water until melted and smooth or use a double boiler if desired.
  4. Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then ¼ cup stout from pan. Fold in flour and salt. Pour batter into prepared pan.
  5. Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 45-60 minutes. Mine took about 50 mins.
  6. Transfer pan to a wire rack and let cool for at least 20 minutes. Using parchment overhang, lift brownie from pan and let cool completely.
  7. Chill in the fridge for 30 mins. Cut intro bars and serve.

Recipe by TheBakerChick