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

Ingredients

  • 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. )

 

Steps

  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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s