Appetizers
Pulled Pork
Image and Recipe Copyright © 2003-2008 Jennifer Iserloh
My husband says that pork is the food of the gods and I think most men would agree! Last time I made pulled pork for my neighbor Claudio’s birthday party, we saw 30 pounds of pulled pork vanish in just under 2 hours. Watch your fingers ladies when you set this out for your next party.
Serves 8-10, or 4 really hungry men
Ingredients
2 pounds pork shoulder, preferably on the bone, trimmed of excess fat
2 pounds lean pork chops, preferably on the bone, trimmed of excess fat
1 teaspoon salt
1 tablespoon olive oil
2 large Vidalia onions, peeled, thinly sliced
2 cloves garlic, peeled and crushed
1 bottle of beer, pilsner
1 bay leaf
1/4 cup brown sugar
1 14-ounce bottle of BBQ sauce, I love Hoboken Eddie’s
32 ounces non-fat, reduced sodium beef broth
1 dried Chipotle chili (optional)
Directions
Sprinkle the pork with salt on both sides. Heat a large skillet over high heat. Add the oil and brown the pork on all sides, turning occasionally (10-12 minutes total). Transfer to a crockpot or stockpot.
In the same skillet, add the onions. Cook the onions over medium heat stirring occasionally until they begin to soften (8-10 minutes). Add a little of the beef broth if they begin to stick. Add garlic and cook an addition 2-3 minutes until the garlic becomes fragrant.
Transfer onions and garlic to the crockpot or stockpot. Pour half the beer into the skillet and scrap any brown bits sticking to the surface of the pan. Add the beer mixture to the crock or stockpot. Add the remaining ingredients and drink the rest of the beer. Cover and simmer over low heat 3-4 hours until the meat is tender and begins to break apart. If there is too much liquid, remove the lid and simmer an additional 30 minutes.
Serve on hamburger buns or with warmed tortillas. Forget about storing leftovers, there won’t be any!!
Did You Know…
Why does pork smell so sweet? Molecules called lactones, also found in peaches and coconut, give pork its luscious aroma.
Make It a Meal
Serve with Orange Sherbet or Buttermilk Biscuits.
Wine Pairing
Pinot Noir, Pacific or Sol Beer
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Thank you for this recipe! My husband also thinks pulled pork is a gift from the gods. I used to enjoy a pulled pork salad at a local BBQ place, but I was mortified when I saw a Food Network show that displayed the typical cut of meat going in to cook and the layer of fat on it and haven’t been able to stomach the though of eating it since. This should be a great alternative.
Thanks Jill- in fact you can make this recipe entirely from lean pork chops with the fat removed. It also makes great tacos!
Again, what a fabulous idea. Your site is really going to be an asset for me as I continue expanding my culinary skills while still trying to maintain my healthy eating habits.
Thank Jill- that makes me smile! I love to hear that more people are getting back to their kitchens.