Dan thinks pulled pork is going to be this fall’s trendy meat. While this is admittedly a weird conversation to have, we had it and I agree. Pulled pork is everywhere. It is recession-friendly (read: cheap) but not depression (delicious, so much delicious!). Usually I am pro-pulled pork (hello, Lakeview, hello, fun parties where I didn’t expect a sandwich!), sometimes I am decidedly against it (pulled pork poutine, no thanks!). Anyway, my lovely dad got me an awesome Le Creuset French Oven birthday present from Good Egg, and I broke it in with some pulled pork.
See, hello, this oven is gorgeous! I really had no idea what I was doing, it was my first time making pulled pork, (though I’ve made pulled lamb, but it was in a slow cooker which for some reason I found less stressful…) and it was pretty fun. I’m now on a mission to try out many many varieties. I went with the Pan Chancho recipe, and it had a bit of a pan-Asian vibe to it, probably due to the many spices. It was good, I would definitely make it again, but not before trying out some other recipes…
For the spiced mixture:
- 1/2 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 teaspoon ground cinnamon
- 2 teaspoons sea salt
- 1 teaspoon black pepper
Rub down a 1 1/2 pound boned pork shoulder with the spice mixture, and wrap it in saran wrap and let it sit overnight (this is probably unnecessary, but someone told me this would be a good plan and I had no idea what I was doing so I went for it). Pre-heat the oven to 325. Heat some olive oil on the stove in the dutch oven and sear the pork until all the sides are browned. Cover the seared pork about 3/4 of the way up with water, and bring it to a boil on the stove. Once the water is boiling, put the meat in the oven and cook for as long as you can, until the meat is falling apart, maybe 2 or 3 hours.
Meanwhile, make some barbecue sauce:
- 1 cup ketchup
- 1/4 cup beer
- 1/4 cup fancy molasses
- 2 tablespoons oyster sauce
- 1 tablespoon Worcestershire sauce
- 1/4 cup packed brown sugar
- 2 tablespoons chopped fresh ginger
- 2 tablespoons chopped garlic
- 2 tablespoons chopped Thai chilis
Combine all the ingredients in a sauce pan and heat until everything thickens up, which takes about ten minutes. Remove from the heat and set aside.
When the pork was ready, I pulled it all apart, getting rid of any excess fat. Then, stir in as much sauce as you’d like. I had people coming for dinner in a few hours, so I just kept it on low heat on top of the stove, adding sauce as I though necessary. I didn’t make it too saucy, but I added some as a condiment.