Tuesday, April 23, 2013

Make Ahead Sunday: Pulled Pork 3 Ways

Pulled Pork
  • boneless pork shoulder roast (7-10 lbs), trimmed with excess fat discarded then cut into 2- to 3-inch chunks,
  • 6 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 2 lemons, zested
  • Salt and pepper
  • 1 cup white wine (may sub water or stock
  • Salt & Pepper to taste
  • Olive oil
Preheat oven to 325.  Season pork with salt and pepper. I like to use a baking sheet to work pork in batches while searing. Drizzle dutch oven with 1-2 tbsp olive oil and heat over medium/high heat.  Sear meat in batches (~2 minutes per size until lightly browned and meat lifts without sticking).  Don't worry about cooking it through.  Once you've seared all the meat.  Deglaze the pan with wine or water, removing all browned bits from the bottom.  Stir in garlic, shallot and lemon then return meat to the pan.  Cover and bake in dutch oven for 2 hours.  Remove pork from pot using slotted spoon and allow to cool 15-20 minutes on a baking sheet. Once cooled, shred using 2 forks.  Return meat the juices and divide into portions for other dishes.

Here are a few options:

Pork Tacos

Pulled Pork (~2 lbs)
1 or 2 chipotle in adobo, chopped (seeds removed if desired)
1/2 cup orange juice
1 bottle beer
Add all.  Simmer over low/medium heat until sauce is reduced.  Serve on corn tortillas with chopped cabbage, cilantro and sliced avocado.  Garnish with cheese if desired.

Pulled Pork Sandwiches
Combine pulled pork with your favorite BBQ sauce and ~1/2 of a beer. Simmer over low/medium heat until sauce is reduced. Serve with Coleslaw

Pork Fried Rice
  •  2 tbsp peanut oil
  • 4 scallions, thinly sliced (white and green parts separated)
  • 4 large eggs, lightly beaten
  • 1 tablespoon minced ginger
  • 3 cups cooked white rice
  • 2 cups frozen peas, thawed
  • 4 tablespoons soy sauce

Combine ~1 lb pulled pork with 2 tbsp soy sauce and 1 Tbsp grated fresh ginger.  Simmer ~5 minutes to combine.  Set aside.
In extra large skillet, heat 2 tbsp. peanut oil until very hot. Add scallion whites and stir-fry 30 seconds. Add eggs and scramble until set, 45 seconds; transfer to bowl.  Stir in rice, peas and 2 tbsp soy sauce and stir fry 2 minutes. Stir in pork. Top with scallion greens.

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