Weekday Pulled Pork

Weekday Pulled Pork

Michael Ruhlman

Michael Ruhlman

October 23rd, 2017

https://simplefeast.com/chefscatalog

Weekday Pulled Pork

Serves 8
10 hours total time
30 minutes active time
Easy, Kid Friendly

Pulled pork is a truly satisfying meal, a set-it-and-forget-it recipe that yields great flavor. For a sandwich, include pickled peppers; as a main meal, pair with black-eyed peas or sauté okra.

Cooking Note: Bone-in pork shoulders range from 3 to 5 pounds. Choose a smaller roast to serve 8 and a larger to serve 10.

Ingredients
Pork
1 bone-in pork shoulder, about 3 pounds
Kosher salt
Freshly ground black pepper
2 smoked ham hocks, about 1 pound

Vinegar Sauce
1 cup apple cider vinegar
¼ cup packed dark brown sugar
3 tablespoons tomato paste
2 teaspoons crushed red pepper flakes

To Complete
8 soft rolls, optional
2 cups coleslaw, optional
Potato chips, optional

Ingredients
To Cook the Pork Shoulder
Generously season the pork shoulder with salt and pepper on all sides. Put the shoulder and the ham hocks in a Dutch oven. Put the lid on and slide the pot into the oven. Turn the oven to 200 ̊F and leave the pork into cook, checking periodically, until fork tender, 8 to 10 hours.

To Make the Vinegar Sauce
Meanwhile, in a small saucepan, combine the cider vinegar, brown sugar, tomato paste, and the crushed red pepper flakes (use half of them if you prefer a little less heat). Bring to a simmer, stirring to dissolve the brown sugar. Set aside.

To Complete the Pork and Serve
Transfer the pork shoulder to a large bowl. Remove the ham hocks from the pot and skim any excess fat from the top of the liquid. Using two large forks, shred the pork and the ham hocks, removing the bones and the skin from the hocks. Pour enough vinegar sauce over the shredded pork to moisten and toss with the forks so that the seasonings and juices are uniformly dispersed. Taste and season with more salt and pepper, some of the pan drippings, and the remaining vinegar sauce. If the pork is made ahead (or there are any leftovers), reserve the pan drippings, and add a bit to moisten the meat when reheating.

Serve the pulled pork as is or on soft rolls with coleslaw on top and some potato chips on the side.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • 1 bone-in pork shoulder, about 3 pounds
  • Kosher salt
  • Freshly ground black pepper
  • 2 smoked ham hocks, about 1 pound
  • 1 cup apple cider vinegar
  • ¼ cup packed dark brown sugar
  • 3 tablespoons tomato paste
  • 2 teaspoons crushed red pepper flakes
  • 8 soft rolls, optional
  • 2 cups coleslaw, optional
  • Potato chips, optional