Pulled Pork

Hi again all!

Shredded (or "Pulled") pork is one of my favorite barbecue delicacies. Usually, it's made from a slow-cooked pork butt (pardon the expression), which is often marinated or brined. Then a rub is applied, and the butt is cooked--often smoked--at a fairly low temperature, for a very long time (could be up to 10 or 12 hours, depending on the weight of the meat).
When the cooking is done, the meat is tender enough to shred (or "pull") with your fingers. It's also full of incredible flavor. It may be served on a bun or roll, as a sandwich, or it might be served over rice (or even "straight up").

Here's a little shortcut, which I really like.

Pulled Pork, Stove-top Style

2 Lbs "Bone-In" country-style pork ribs
2 large Granny Smith apples, cored and cut into big chunks (no need to peel)
1 medium onion, chopped
(small amount of butter or olive oil, as needed for browning)
1 cup manzanilla olives (with the pimento inside), coarsely chopped
12 ounces beer (any type you like. Or if you prefer, 12 ounces of chicken stock, vegetable stock, or water may be substituted)
1 Tsp dark brown sugar
1 Tsp salt
1/2 Tsp liquid smoke
Freshly ground black pepper, to taste

In a 3- or 4-quart saucepan (preferably one with a "vented" lid), combine the pork ribs, apples, and onions (add the onions last, so they'll be on top of the other ingredients). Over high heat, allow the pork and apples to brown--do not turn or flip--for about 5 minutes. Be cautious, because the blend will likely splatter.

After 5 minutes, use a wooden spoon to flip everything over; if you miss a few pieces, it's not a problem. Allow everything to brown on "Side B" for an additional 5 minutes. If things seem to be sticking or drying out too much, add butter or olive oil (up to 1 TBS).

At this point the pork should be browned on both sides, and the apples should be at least partially browned; the onions won't necessarily be browned. Add the chopped olives, and stir quickly for a few seconds; then add the beer (or stock, or water).

When the mixture returns to a boil (should be about a minute, or less), add the sugar, salt, pepper and smoke flavoring; give it a stir, then reduce heat to low. Place a cover on the saucepan, and forget about it for a while.

NOTE: it's helpful to have a "vented" lid for the saucepan. If you don't, simply put the lid onto the pan about 80 percent; let it rest at an angle, so the vapors will drip back into the pan.

Let the pork mixture simmer for at LEAST a good 3 hours.

By this point, the pork will be so tender that it'll fall right off the bone. Using tongs, pick the pork pieces out (try to keep them as intact as possible at this point), and put them onto a plate. Put the plated pork into the (cool) oven, or cover with foil and place into the fridge. You'll want to let it cool down before you attempt to shred it.

Allow the cooking liquid to cool, as well (just take it off the stove, and leave the lid on). At this point you can strain the liquid. There are probably some nice, little bits of pork still floating around in there. Once you've retrieved those, you can either discard the liquid, or use it make a VERY flavorful gravy*

After the pork has cooled enough to work with, simply shred it into small bits...if you like bigger chunks, then by all means leave them bigger! And PLEASE do this by hand...the end result will be more consistent, AND you'll be able to detect & remove any small fragments of bone (you don't want to chew on those).

Serve the pork in "sandwich fashion"...I like a nice, crusty roll, or a baguette (cut in half or into thirds). As for toppings: anything goes! BBQ sauce, chopped onion, any and all types of cheese...it's up to you. I like mine with swiss cheese, a bit of onion, and some habanero- or chipotle-infused mayonnaise. Actually, a few freshly-steamed (or sauteed) shrimp is a welcome addition, too (if I can afford it that week).

Try it, you'll like it!

*The Gravy:
Simply bring the strained cooking liquid to a boil. Allow it to boil for about 30 seconds, then lower heat to a simmer. The gravy will have plenty of flavor, from the pork and other ingredients; however, to add flavor and body, add about a TBS of butter, and about 1/2 cup of red wine or stock. Whisk everything together, and allow to simmer gently until the mixture reduces in volume by about 1/2 (this ought to take anywhere from 15-30 minutes). Wait until the very end to adjust seasoning (salt and pepper). It's not likely to need much.
When done, use a teaspoon or tablespoon to drizzle the gravy onto the pork; the flavor of the gravy will be fairly intense, so a little will go a long way.

link to printable version:


http://209.245.59.32/Gimme/65832736/1596041409/66154390/B33581A9-CD08-40D7-9275-24ED694A5EC5/0.75562/2/minty_shrimp_fettucine.doc