Parks Pulled Pork
Sure, we would all like to have the time to slow roast or smoke a whole pork shoulder for the perfect pulled pork, but not all of us have 6-14 hours to do it right. Here is a great “cheat”! It takes just a little bit of planning and is really easy to do. It makes great party food (think Pork Sliders) or a nice family meal (great with black beans and rice!). It can be cooked up to a couple of days in advance and reheats beautifully. Even if you are cooking it in a Dutch Oven (my preference), a slow cooker is a great serving vehicle on the “warm” setting. Without further ado, here’s our recipe for easy pulled pork.
- Liberally season the pork butt with salt & pepper, or whatever your favorite rub is.
- Sear the butt on all sides over high heat in a couple of turns of olive oil. If you are cooking in a Dutch Oven, sear it in that. If you will be using a slow cooker, sear the meat separately in a heavy skillet. Remove the roast and set aside.
- Add a little more oil to the pan and sautee the onions and garlic until soft and they start to caramelize.
- Add half the wine to deglaze. Scrape up the brown bits on the pan with a wooden spoon.
- If you are using a Dutch Oven, add the meat, sauteed onion and garlic, the BBQ sauce and the remainder of the red wine. Place in a preheated 250 degree oven and cook for 3-4 hours or until the meat pulls apart with a couple of forks.
- If you are using a slow cooker, pour the contents of the pan into the cooker along with the meat. Add the sauteed onion and garlic, the BBQ sauce and the remainder of the red wine. Cook on low for 6-8 hours or until the meat pulls apart with a couple of forks.
- Take the meat out and place in a large mixing bowl. Shred the meat with your hands or a couple of forks.
- Add the sauce/onion/garlic mix to the meat and toss. Feel free to add more sauce if it soaked up most of the liquid. Enjoy!