Saturday, January 29, 2011

South Carolina Pulled Pork

So, as I am in the middle of "Rob Week," making five simple southern recipes from our friend Rob, I still have this inner voice saying: Add more ingredients." I really questioned whether something so good could be made with such a simple, short list of ingredients. This pork was SO easy to make. I have never cooked a pork butt before, but I was lucky enough to check with our butcher just as he was receiving a delivery that included exactly what I needed. It pork but has a layer of fat on it that, when cooked in the crock pot all day, infuses what Rob like to call "pork goodness." I actually cooked, cooled, and pulled the pork one evening and ate it the next. Just be sure to keep some of the juices in with the meat. Feel free to use this vinegar sauce or your favorite paleo BBQ sauce.

1/2 cup water
1 5-pound pork butt roast (this actually comes from the pork shoulder, cut has a nice layer of fat on it)
sea salt
1 cup apple cider vinegar
2 tsp raw honey
2 tsp hot sauce
1 tsp sea salt
1 tsp freshly ground black pepper
1/4 tsp red pepper flakes

  1. Place pork in a large crock pot, fat side up. Add water and season generously with sea salt.
  2. Cook on low for 8 hours.
  3. Remove any bones and chunks of fat. Use two forks to pull the pork. Reserve some of the juices and let the pork marinade in the juice until you are ready to serve.
  4. For sauce, combine all ingredients in a small bowl. Stir with a whisk to combine.
  5. To serve, place pulled pork in a shallow bowl or rimmed plate, pour on the vinegar sauce or other sauce of your choice. Serve with your favorite veggie (I chose baby carrots for a quick side).

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