Dhanson: /* Preparation */

2024-02-14T05:00:20Z

Preparation

← Older revision		Revision as of 05:00, 14 February 2024
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	[[Category:Pork]]		[[Category:Pork]]
			[[Category:Pork Shoulder]]
	[[Category:Sandwiches]]		[[Category:Sandwiches]]

Dhanson: /* Preparation */

2024-02-14T04:59:55Z

Preparation

← Older revision		Revision as of 04:59, 14 February 2024
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	Serve the pulled pork on buns with the slaw, seasoning with a splash of the remaining mop and/or a barbecue sauce of your choice.		Serve the pulled pork on buns with the slaw, seasoning with a splash of the remaining mop and/or a barbecue sauce of your choice.

	~~[[Category:Pork Shoulder]]~~
	[[Category:Pork]]		[[Category:Pork]]
	[[Category:Sandwiches]]		[[Category:Sandwiches]]

Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=~5 hrs @ 300° |Source=''Smitten Kitchen Keepers'' by Deb Perelman (pg 199-200) |Yield=10-12 servings |Rating={{Delicious}} }} === Ingredients === * 3 T kosher salt, plus more for slaw * 6 T packed brown sugar, divided * 1 1/2 T sweet or smoked paprika * 1 to 1 1/2 t ground cayenne or chipotle powder * 1 boneless pork shoulder, about 3.5 lbs * 1 c apple-cider vinegar * 1/4 c ketchup * 1 t freshly ground black pepper, plus more f..."

2024-02-14T04:59:45Z

Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=~5 hrs @ 300° |Source=''Smitten Kitchen Keepers'' by Deb Perelman (pg 199-200) |Yield=10-12 servings |Rating={{Delicious}} }} === Ingredients === * 3 T kosher salt, plus more for slaw * 6 T packed brown sugar, divided * 1 1/2 T sweet or smoked paprika * 1 to 1 1/2 t ground cayenne or chipotle powder * 1 boneless pork shoulder, about 3.5 lbs * 1 c apple-cider vinegar * 1/4 c ketchup * 1 t freshly ground black pepper, plus more f..."

New page

{{RecipeSummary
|PrepTime=20 min
|CookTime=~5 hrs @ 300°
|Source=''Smitten Kitchen Keepers'' by Deb Perelman (pg 199-200)
|Yield=10-12 servings
|Rating={{Delicious}}
}}
=== Ingredients ===
* 3 T kosher salt, plus more for slaw
* 6 T packed brown sugar, divided
* 1 1/2 T sweet or smoked paprika
* 1 to 1 1/2 t ground cayenne or chipotle powder
* 1 boneless pork shoulder, about 3.5 lbs
* 1 c apple-cider vinegar
* 1/4 c ketchup
* 1 t freshly ground black pepper, plus more for slaw
* 1 small head green cabbage
* 1/4 c mayonnaise, plus more to taste
* 12 sandwich rolls

=== Preparation ===
'''The night before, prepare the roast:''' Combine 3 tablespoons kosher salt, 4 tablespoons of the brown sugar, all the paprika, and 1 teaspoon cayenne/chipotle in a small bowl. It should taste saltier than sweet, and have as much kick as you like, so add more seasonings if you wish.

If the pork shoulder has a thick fatty layer on one side, scoring can help prevent it from tightening the meat below as it shrinks. To score the fat, make shallow (1/8-inch deep) diagonal cuts in two directions a little under an inch apart, forming a diamond pattern.

Use your hands to pat the rub onto all sides; it's going to be very thickly coated, but don't leave any rub behind. Place the roast in a bowl or, if it fits in your fridge, the pan you'd like to roast it in tomorrow, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.

'''Make the mop:''' Combine remaining 2 tablespoons brown sugar, all of the cider vinegar, ketchup, black pepper, and 1/3 cup water in a bowl, and whisk until the sugar dissolves. You want the mop to be pleasantly sharp (the fatty meat with cut right through any overpowering vinegar vibe) but not quite sour. I don't find that I need salt, but you can add some if you wish. You'll have a little over 1 2/3 cups of mop.

'''Cook the pork:''' The next day, heat the oven to 300°. Remove the plastic wrap from the pork, and discard any juices in the dish. If your pork is not in a roasting dish, transfer it to one now. Cook pork for approximately 5 hours, or until it collapses, yielding easily when pulled back with a fork. After the first hour, add 1/4 cup mop to the juices in the pan, and baste the meat with it. Continue to baste once an hour with the juices that collect.

'''Make your slaw:''' Quarter, core, and thinly slice your cabbage. If the slices are long, I cut them into 1-to-2-inch lengths, so the slow doesn't end up too cumbersome to pile on a sandwich. Place the cabbage in a large bowl, add 1/3 cup of the mop, and toss to combine. Add the mayonnaise, and mix well. Season with salt and pepper, if you wish, taste, and add more mop or mayo if needed. Refrigerate the slaw until you're ready to eat.

'''To finish and serve:''' Once the meat is cooked, you can leave it at room temperature for up to 1 1/2 hours. Rewarm briefly in a 450° oven. Shred the pork into bite-sized pieces, discarding any larger chunks of fat; pour up to 1/2 cup of the reserved mop over it as needed, to season and keep the meat moist.

Serve the pulled pork on buns with the slaw, seasoning with a splash of the remaining mop and/or a barbecue sauce of your choice.

[[Category:Pork Shoulder]]
[[Category:Pork]]
[[Category:Sandwiches]]

Crispy Oven Pulled Pork - Revision history

Dhanson: /* Preparation */

Dhanson: /* Preparation */