Pulled Pork

Nothing beats smoked pork, but up here in the dead of winter we still need to get our pulled pork fix. This braising recipe yields super soft meat, and almost makes us forget about summer. Almost.

 

Braised Pork Shoulder

 

2 Lb. Pork Shoulder, from one of our excellent pork suppliers

2 Tbsp. Olive Oil

1 Medium Onion, Sliced Thin

1 Large Carrots, Peeled and Chopped

2 Cloves Garlic, Chopped

2 Bay Leaves

¼ Cup Cider Vinegar

1 Bottle Beer or 1 1/2 Cups Water

1 Cup Chicken Stock

Salt and Pepper

In a large heavy pot, heat the olive oil over medium high heat. Season the pork on all sides with salt and pepper, then sear in the pot until all sides are golden. Remove the pork from the pot, then add the onions, carrot and garlic to the pot. Sauté the vegetables until golden brown, then deglaze the pot with the vinegar and the beer. Place the pork back into the pot and add all the other ingredients. Cover tightly with a lid and reduce the heat to a simmer. Cook the roast for 2-3 hours, until the meat is falling apart. Shred the meat and serve as a sandwich or an entree.

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