Monday, December 27, 2010

This Little Piggy--Take 5

As I've stated here before, I'm particularly fond of pork; bacon, chops, tenderloin, roasts and pork shoulder.  Berkshire pork is my all-time favorite, sold here in San Diego at Iowa Meat Farms and Seisels' meat, this pork is like nothing you've ever tasted before; bred for flavor (read that as fat) this piggy is delicious!  
Today I've got a Berkshire shoulder in the slow cooker slathered with Big Bob Gibson's BBQ Rub; we're having pulled pork sandwiches for dinner tonight. 

Pork shoulder is one of the easiest and most delicious cuts of meat to prepare, and yields enough for lots of left over meals: think carnitas tacos, pork ragu with pappardelle, sesame noodle salad with pork and spicy peanut sauce---they are all awesome and with such a large piece of meat you do get leftovers!  

We started with NO liquid in the cooker, and now have over 4 cups of liquid in the pan.

Expect to get 1/2 the amount of meat that you started with, so if it's a 5 pound shoulder, you'll get about 2 1/2 pounds of meat---enough for a small army, or the frat boys!  The slow cooker takes care of all the work, and in 6 hours on high, or 12 on low you'll have pork nirvana.    

Berkshire Pork Shoulder for Pulled Pork BBQ
Serves 8

Two large sweet yellow onions like Vidalia, coarsely chopped
One 5 pound Berkshire Pork shoulder (not every shoulder is the same---anything from 4 1/2 to 6 pounds will work here)
1/2 cup Big Bob Gibson's BBQ Rub (or your favorite)
1/4 cup firmly packed light or dark brown sugar

  1. Lay the onions into the bottom of the slow cooker.  Lay the pork onto a cutting board, or a large piece of plastic wrap.  In a small bowl, blend together the rub and sugar, and massage into the roast.
  2. Lay the roast over the onions in the slow cooker and cook on high for 6 hours, or low for 10 to 12 hours, until the pork is fork tender. 
  3. Remove the pork from the slow cooker, and allow to cool for 20 to 30 minutes before pulling the pork into pieces.  Serve the pork with BBQ sauce (see Big Bob Gibson's Championship Red Sauce) soft rolls and slaw. 
  4. If you would like to pull the pork and add it back to the slow cooker, remove the onions and liquid in the pan, and transfer the pulled pork to the slow cooker and turn to the warm setting. 
  5. The onions and liquid can be strained, fat removed, and used for pork stock at a later time. 
  6. Slow cooker notes:  If you have a "Crock Pot" they are notoriously hot cookers, so cook on low for the amount of time that you would on high---you get what you pay for with electrics, so if you got TWO of these for $45 there is a reason.  My favorite slow cookers are:  Breville, Cuisinart, KitchenAid, and All-Clad--high end, yet heat evenly---you will be happy with any of these cookers. 

Phillips Championship BBQ Sauce
Makes 6 cups

2 tablespoons canola oil

2 sweet onions, such as Vidalia, finely chopped

2 teaspoons garlic powder

1/4 teaspoon cayenne pepper

1/4 teaspoon celery seed

1 1/2 cups ketchup

1/2 cup brown sugar

One 8-ounce can tomato sauce

1/2 cup beef broth

2 tablespoons Worcestershire sauce

1/2 teaspoon liquid smoke

  1. Heat the oil in the pressure cooker over medium-high heat. Add the onions, garlic powder, cayenne, and celery seed and cook for 2 minutes to soften the onions.
  2. Add the remaining ingredients, bring to a simmer, and maintain at a simmer for one hour.
  3. If not using immediately, cool to room temperature and store in the refrigerator for up to 4 days, or in the freezer for up to 2 months.

No comments:

Post a Comment