Archive for November, 2010

Pulled Pork and Winnipeg

November 7, 2010

I’m sitting in a hotel room in Winnipeg, a little confused about what time it actually is. With the extra hour of sleep and change to Central Standard Time, I’m just feeling a bit off. With an early morning Breakfast Television segment, I also should probably be sleeping. I’ll suffer the consequences for my actions tomorrow at 5am.

I’m also here watching reality TV and eating a bag of Cool Ranch Doritos. Pretty low, I know. Please don’t judge me.

I’m typically the type who loves taking the opportunity to venture around new cities, test out the local grub, but it’s dark and deserted out there. At no disrespect to the city (I’m sure that you are lovely), I’m going to sit this one out.  

As I sit here shamefully stuffing my face with junk, I thought I’d at least try and do something productive and put up a post. This one’s pulled pork, another Sunday night favourite in our house. Pulled pork is an incredibly easy recipe, just needs many hours to cook down. Here’s how it goes…

Spice Rub

  • 2 tbsp brown sugar
  • 2 tbsp paprika
  • 2 tbsp garlic powder
  • 2 tbsp chili powder
  • 2 tbsp salt
  • 2 tbsp pepper
  • 2 tbsp oregano

Trim off all the extra fat from a pork shoulder (best cut for this). I actually like to trim as much as possible. Mix all these ingredients together and rub them all over the trimmed meat. If possible, refrigerate with the rub on for a few hours, or overnight.

Cover the bottom of a large frying pan with a thin layer of oil and heat on high. Sear the meat on all sides so that the shoulder is a golden brown (even a bit black) all around. Place in a slow cooker or in a 325 degree oven for an hour to continue building a crust.  

After an hour, add 2 cups of beef broth and 1 1/2 cups of your favourite BBQ sauce and cover the Pork Shoulder with foil. Let cook for another 3 hours. After 3 hours, the meat should start to fall apart at the touch of a fork. I like to cook it for another 1-2 hours after this, for ultimate “pulledness”.

Don’t forget to top your sandwich with some homemade creamy coleslaw.

Sure beats a bag of chips…