Blog Archives

https://thethirstygourmet.wordpress.com/

Ingredients

  • 3-4 lb pork shoulder/picnic shoulder
  • Spice rub or just season lightly with salt and pepper
  • 2 tbsp cooking oil
  • 4-5 small onions, sliced
  • 4 cloves garlic, chopped
  • 1 small can (14 oz) San Marzano tomatoes or good quality tomato sauce
  • 2 tbsp packed brown sugar
  • 2 tbsp cider vinegar
  • 2 tbsp chili powder
  • 2 tsp ground coriander
  • 2 bay leaves
  • 1 tbsp jerk sauce

(I like to serve the pulled pork on fresh buns with homemade pickle slices and coleslaw)

Instructions

  1. Cut the large fat cap off the pork
  2. Sprinkle pork with the spice rub or/ salt and pepper. Heat cast iron pan to medium-high heat with the oil
  3. Brown pork all over.
  4. Transfer the pork to smoker on low heat and smoke for half hour.
  5. Add onions to the cast iron pan and fry until brown 5 minutes.
  6. Add garlic, chili powder, coriander and bay leaves, tomatoes, sugar, vinegar, and jerk sauce to the cast iron pan scraping up any brown bits from bottom.
  7. Put sauce mixture and pork into the slow cooker and turn it on low – aprox. 8 hours
  8. Using a fork – remove the bone
  9. Shred the meat

 

 

Continue reading

Link | Posted on by | Leave a comment