June 23, 2011
Pork shoulder is a forgiving piece of meat. Heavily marbled with fat, it won't dry out as quickly as other cuts. When it comes to cooking pork shoulder or pork butt, the longer the better. When prepared low and slow, the meat shreds into lovely pulled pork, perfect for BBQ sandwiches, carnitas or served over black-eyed peas and rice for a traditional New Year's feast.
Things You'll Need
- Slow cooker or Dutch oven
- Metal tongs
- 4 to 5 lb. boneless pork shoulder
- Spice rub
- BBQ sauce or broth/beer
Prepare the pork. If it still has a thick layer of fat on one side, cut away all but 1/8 inch of the fat and discard.
Step 2
Season the meat with your favorite spice rub, or simply season with salt and pepper. For a flavorful rub, combine 1 tbsp. brown sugar, 2 tsp. cumin, 1 ½ tsp. paprika and salt and pepper.
Step 3
Pour about 2 cups of your favorite BBQ sauce into the bottom of your slow cooker. Nestle the pork shoulder in the sauce, turning with tongs to coat. If you are not using sauce, pour about 1/2 cup of another liquid — water, broth or beer — into the slow cooker.
Step 4
Cover with the lid. Set the slow cooker on the low setting and cook for eight to 10 hours, as the manufacturer directs.
Step 5
Transfer the cooked pork to a bowl. Using two forks, pull the meat apart into shreds.
Step 6
Turn the slow cooker to high and cook the sauce to boiling, letting it reduce. When the sauce is thickened, return the shredded pork to the sauce and toss to coat. Omit this step if no sauce was used.
Tips
Pork shoulder can also be cooked in a Dutch oven using the same preparation method. Set your oven to 325 degrees Fahrenheit, and cook pork for three and a half to four hours.
Warnings
Undercooked pork poses the risk of severe illness. Use a meat thermometer to ensure an internal temperature of at least 145 degrees Fahrenheit.
References
The Kitchn; How to Cook (and Shred) a Pork Shoulder; Elizabeth Passarella; March 2009Good Housekeeping: Slow-Cooked Pulled Pork
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