LM AspirationsLM AspirationsEasy Pulled Pork.
Did you know that pork has more protein than chicken?
Whether cooked in the oven or on the stove top, the key is to cook it slow.
Usually, I cook pulled pork in the oven, but one Sunday about 2 months ago, it was just too hot to turn on the oven. So I decided to try something new. Mixed together a few basic ingredients, put the pork shoulder in a stock pot, added water and about 5 hours later I was pleasantly surprised with fork tender pulled pork. Stove top from now on. Yum.
Ingredients:
Pork shoulder – 4 lbs.
1 Medium Onion Chopped
1-2 Tablespoons Olive Oil
5-6 Cups of Water
Sauce
3/4 Cup Ketchup
7 Tablespoons Brown Sugar (or Light Brown Sugar)
1 3/4 to 2 Teaspoons Dijon Mustard
1/2 Teaspoon Paprika (or 1/3 Teaspoon Smoked Paprika)
1/4 Teaspoon Garlic Powder (or 2 Cloves of Garlic)
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
1/4 Cup White Vinegar
Stock Pot or Medium Dutch Oven
Remove Skin and trim excess fat from the pork shoulder. Rinse and pat dry. Mix sauce ingredients. Apply sauce (saving about ½ cup) and marinate for least one hour, or refrigerate overnight. Sauté chopped onions in olive oil until tender. Add pork shoulder. Cover with additional sauce (optional). Pour in water, about 5-6 cups or enough to just cover the pork shoulder. Bring to a boil. Lower heat to medium-low and cook for about 4 hours, or about one hour per pound. Check every hour and replace water, enough to just cover. Some flip every hour or so. I haven’t tasted any difference between flipping and not flipping.
Check the pork shoulder for tenderness. When fork tender, remove the pork shoulder. Pour out about half the liquid and then reduce the remaining liquid. This may take a little while. When liquid is at desired consistency, add saved ½ cup of sauce, ¼ cup of water, and shredded pork shoulder. Cook for an additional 20 -30 minutes.
Perfect for a pulled pork sandwiches, sliders or on a baguette.
