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Pulled pork

Stashed in: Pork, Meat!

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I have recently discovered that one way to a man's heart is through pulled pork (the other involves truffle butter). I invented this recipe to use pasture-raised pork, which is healthy but DRY. Quantities can easily be adjusted for larger or smaller quantities of meat.

1 4 - 5 lb pasture-raised pork picnic roast

1 cup mustard (French's is good, just get the 8 oz container and use the whole thing)

.75 cup apple cider vinegar

.5 cup brown sugar

1 T red pepper flakes

.5 t cayenne

.5 t black pepper

2 T butter

Several dashes angostura bitters

Preheat oven to 275 F. Throw the pork in there for 8 - 9 hours or until it shreds easily. Cool and shred.

Combine all other ingredients except butter and bitters. Simmer for 20 min, whisking occasionally. Add butter and bitters. Pour over meat and toss until evenly coated.

THIS IS THE KEY: let the meat sit in the sauce for at least 24 hours! For some reason this dish does not taste good until it has a chance to meld and mellow. Don't ask me about the scientific basis, I just cook.

Serve on rolls with cole slaw.

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