Pulled Pork Made Easy

I live in the South, y’all.  We love our pulled pork.  Love. It.

I thought about how ridiculously easy it was to make and that maybe you’d like to try it (if you haven’t already).

#1) Buy a pork shoulder.  During the holiday season, these bad boys are relatively inexpensive.  I buy in bulk and freeze for later use.

#2) Place shoulder in crockpot or a dutch oven or roaster that has a cover (today I used an enamel pan w/cover), add 1 can of regular Dr. Pepper (DO IT!) and a 1/2 cup of water if needed to cover bottom of pan.  You can throw in some roughly chopped onions if you like, but that’s all there is to it.

#3) Cook in the crockpot on low all day (when done, thermometer needs to read: 150°-155°) or in a slow oven set at 225° for 4-6 hours depending on size of shoulder (temp 150°- 155°), although I never ever use time as a way to judge when pork is cooked thoroughly.  Always use a meat thermometer. Always.

#4) Oooo and Ahhhh when done:

#5) Reduce juices for anjou sauce, if you’d like.  We like.  Once reduced, I place juices in a tempered container and place in fridge for about an hour for easy defatting.  Caveat: can be very salty (like OMT when upset!).

When the pork is sufficiently cooled, pull away from bone and into small easy-to-eat strips.  Pour some anjou all over that mess and eat, y’all!

There will also be some pieces that won’t easily pull into strips.  For those, I toss into a food processor and pulse until Sloppy Joe-esque size.  You can either make some sloppies, or do what I do, freeze that portion for another day o’yum.

Kids love this stuff!   So easy!

So tell us: have you made pulled pork before?

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Need it, want it, gotta have an inexpensive, but work-horse enamel roaster?  Click this LINK   (I’ve had mine for over 30 years and it has been one of the best purchases I ever made)

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