Quote:
Originally Posted by sempi2
maggie, would you be willing to share your pulled pork recipe? I only have done pork tenderloin - breaded amd fried - very healthful I might add. Chops etc, but never really did a pulled prk - which I assume you are using a pork butt. Also after you have cooked it how do you serve it? Thanks, Susan
|
I hadn't seen this earlier, so apologize for not responding.
I buy a whole boneless pork loin, when they are on sale for $1.69-$1.79 a pound. They usually need very little trimming.
I buy the biggest one I can find, sometimes a second one that I will have the butcher slice thickly for "Iowa chops", to be bagged up and frozen.
Put the whole thing in the crockpot, liberally pepper and garlic powder all over, and a little salt. Cook 12-14 hours on low (we start this in the evening). The next morning, pull off any fat that remains, which will separate easily from the pork, and pull apart with a couple of forks into chunks.
I leave all the juices in there, add just a little barbecue sauce or other BBQ seasoning that you like, and cook 4-5 more hours. The meat will shred easily, is juicy and is well-seasoned.
Cool, portion out into seal-a-meal or similar bags and freeze.
We add a bit of sauce to the meat as we make sandwiches. Yum!
Maggie