Pork Shoulder is a delicious, economical and versatile cut of meat. My all time favourite way to prepare it has to be pulled pork. It has fabulous flavour, I can make it for supper on Sunday, add a couple ingredients and it’s reinvented for a quick and easy weeknight supper. It doesn't even feel like I’m eating leftovers. Not only does it save time, it can save grocery dollars by keeping food out of the green bin. It’s freezer friendly, even after it’s cooked. So go ahead and throw it in the freezer for another day.
I know, pulled pork is traditionally for BBQing during the summer. I get it, it’s an awesome way to prepare pork shoulder. The results are tender fall off your fork pork, add a great BBQ sauce, some creamy cole slaw and it really is just a little bit of heaven.
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Charcoal BBQing isn’t such an easy thing to do during the winter months in Canada. So, when it’s February and I’ve been longing for a touch of summer, slow roasting pork shoulder in the oven lets me pretend and the results are equally scrumptious.
You do need about 6-8 hours in the oven for perfect results but you don't need to babysit it. The oven does all the work. Well, most of it.
First preheat the oven to 250°F. Season the pork all over with kosher salt & some pepper rubbing them into the surface. You can add any seasoning you like, but I like to keep it simple, it really doesn't need anything elaborate. Place the pork in a roasting pan, get it into the oven and just leave it alone to do it’s thing. By the end of the day your kitchen will smell wonderful. I promise your mouth will be watering.
After about 4 hours start checking the internal temperature, you want it to reach 205°F. I know that’s quite the temperature but the collagen and fat need to disintegrate for the best flavour and for shredding. Remove to a plate and tent with foil, let it rest at least 15 minutes. I like to use 2 forks to shred the meat but go ahead and use the tools that work best for you.
You can use any sauce that hits your fancy. I go for a traditional Kansas BBq sauce but Louisiana style and choptle sauces are fantastic options as well. I encourage you to create your own with your favourite spices (of course you can use your favourite bottled sauce too).
I like to add some of the sauce to the pulled pork and toss it all together before making sandwiches or sliders. Whichever type you choose I guarantee you will be licking your fingers.
We always have leftovers at my house and a bonus with pulled pork is how many different ways it can be reinvented. I love it in an omelet, it’s a great way to change up eggs benny and adds something special to frittatas. My husband and I both have a weakness for diner food, pulled pork makes a delicious hash, the pork crisps up in the skillet and there’s nothing more decadent than topping it with an egg or two.
Use pulled pork to recreate snacks and side dishes. Empanadas, tacos, nachos and poutine are a few ideas that turn the routine into lip smacking treats.
Prep Time: 5 minutes Cook Time 6-8 hours
Serves: A crowd
Preheat oen to 250°F
1- 4- 5 lb pork shoulder
Adjust the oven rack to the middle of the oven.
Season pork all over with salt & pepper rubbing into the skin.
Place in a roasting pan and cook until fork tender and the internal temperature has reached 205° F about 6 hours.
Remove from the oven, cover with foil and let rest about 15 minutes before shredding.
Prep Time: 25 minutes
Makes: 4 cups
1 Tbsp canola oil
1 onion, chopped
3 cloves garlic, minced
6 ounces tomato paste
1 cup ketchup
1 cup water
1/4 cup brown sugar
1/2 apple cider vinegar
pinch red pepper flakes
pinch smokey paprika
1 Tbsp dry mustard
1 Tbsp worsteshire sauce
1 Tbsp soy sauce
1 Tbsp balsamic vinegar
1/8 tsp fresh nutmeg
1 tsp garlic powder
1/4 cup Jack Daniels or bourbon(optional)
1 tsp Kosher Salt
1 tsp Pepper
1 bay leaf
Heat a medium saucepan, add oil and when hot add the onions & saute´ until soft & beginning to turn brown about 10 minutes. Add garlic and cook for 1 minute. Add tomato paste and cook stirring for 2 minutes. Add remainder of ingredients and bring to a boil. Lower heat and simmer for 10 minutes to concentrate the flavours.
Although the Jack Daniels/bourbon is optional it really does add something special to this sauce.
Trish is the top spoon at