Monday, January 2, 2012

Pulled Pork

Hubs and I made such a yummy Southern meal yesterday for New Years Day. I am originally from Florida, and although most won't consider that Southern, more of a melting pot of people from the North/South...I still consider myself a southerner! I have been just craving good southern food lately, and since one NY Day tradition is to serve Black Eyed Peas, I thought this would be a perfect opportunity to appease my craving. My menu was pulled pork, greens w/ham hocks, homemade corn bread and black eyed peas. For dessert I made a bread pudding which I will be posting in a few.

The pulled pork was a very simple recipe, using my  Crock-pot, which I ultimately ended up breaking and will have to get a new one...hmph...As I was pulling my pork out, the lid slipped from my hand and actually broke the ceramic pot. But I is my recipe and it was simple and very tasty!

1 Pork Shoulder Butt, about 4 - 5 lbs (some use pork loin, but when you compare the price per pound, plus the fact that the Butt was on sale, I decided to go with this one!)
1/2 onion, sliced
1 12 oz bottle of root beer and a 1/2 of another bottle
Your favorite barbecue sauce (I used Budweiser's tangy barbecue sauce).

In a large cast iron skillet sear the pork on all sides.

Put the roast into your  Crock-pot  and poke holes in the top. Add the onions. Pour the root beer over the roast and set the Crock-pot  for about 8 hours. The pork will create its own juice, plus the root beer. We actually removed the pork from the pot, strained the juice and will be using the stock to make bean soup (but that is for another recipe). On a plate, begin shredding the pork. Add the shredded pork back into the crock-pot and pour  your barbecue sauce over it. MM MM good!

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