The so-homely-it's-cute pig is my favorite food animal. BTW - If you're a vegetarian, you might just skip this post...
From the pig comes forth some of my most favorite foods on the planet.
• Pork Chops
• Pork Shoulder
• Did I mention Bacon?
One of my favorite make-ahead and freezer-friendly meals is pulled pork. The beauty? You can cook and freeze this without committing to a sauce, so you can potentially have endless meals from one package of frozen pulled pork.
Think about it! The standard BBQ Pulled Pork Sandwich, Add it to Green Chile, Make a red wine sauce w/ pork and serve over mashed potatoes, pulled pork tacos or enchiladas. This really is a must-have in your freezer stockpile.
This is my easy and oh-so-delicious Pulled Pork recipe. Let me know what you think!
Pulled Pork A La Awesome
Chef: Carrie H.
Recipe type: Main Dish
- 1 Large Pork Shoulder or Butt Roast (3-4 lbs, whatever fits in your dutchie)
- 2-3 Tbsp Salt
- 1 Tbsp Pepper
- 4 - 6 small cloves of Garlic, peeled (or a few larger and cut in half)
- 2-3 Tbsp Canola or Vegetable Oil
- 1 C. Beef Stock (water works if you dont have stock)
- 1 large onion, quartered
- Preheat the oven to 350 Degrees
- Heat your dutch on the burner with the Vegetable Oil until it's smoking hot
- While the Dutchie is heating, salt and pepper the Pork Roast on ALL sides
- Take your paring knife and cut slits around the roast about 2" deep
- Push the garlic cloves into the slits as deep as you can, you might have to cut your cloves down a bit so they fit nicely
- Place the seasoned roast in the hot oil and brown it nicely on ALL sides. Get a nice crunchy crust all the way around, take your time with this step.
- Once the roast is seasoned, you can blot it and pour off any oil in the pan if it looks like there is an excess. If there's a little bit, dont worry about it.
- Add your quartered onion tucked around the roast
- Pour in your beef stock
- Cover with foil then fit the lid on the dutchie, you want a really tight seal here.
- Bake at 350 degrees for 2½ to 3 hours - check it after 2 hours. Stick a fork in and see if it is ready to flake apart, if it's not, keep cooking in ½ hour intervals until it's ready to fall apart
- Remove from the oven and let cool slightly, then shred apart with 2 forks
- Package in appropriate size packages for your family
- Label and Freeze
PS! Check out this infographic is from the "Put Pork on your Fork" campaign in the UK in 2012. Click the infographic to see it enlarged.