I live in the South, y’all. We love our pulled pork. Love. It.
I thought about how ridiculously easy it was to make and that maybe you’d like to try it (if you haven’t already).
#1) Buy a pork shoulder. During the holiday season, these bad boys are relatively inexpensive. I buy in bulk and freeze for later use.
#2) Place shoulder in crockpot or a dutch oven or roaster that has a cover (today I used an enamel pan w/cover), add 1 can of regular Dr. Pepper (DO IT!) and a 1/2 cup of water if needed to cover bottom of pan. You can throw in some roughly chopped onions if you like, but that’s all there is to it.
#3) Cook in the crockpot on low all day (when done, thermometer needs to read: 150°-155°) or in a slow oven set at 225° for 4-6 hours depending on size of shoulder (temp 150°- 155°), although I never ever use time as a way to judge when pork is cooked thoroughly. Always use a meat thermometer. Always.
#4) Oooo and Ahhhh when done:
#5) Reduce juices for anjou sauce, if you’d like. We like. Once reduced, I place juices in a tempered container and place in fridge for about an hour for easy defatting. Caveat: can be very salty (like OMT when upset!).
When the pork is sufficiently cooled, pull away from bone and into small easy-to-eat strips. Pour some anjou all over that mess and eat, y’all!
There will also be some pieces that won’t easily pull into strips. For those, I toss into a food processor and pulse until Sloppy Joe-esque size. You can either make some sloppies, or do what I do, freeze that portion for another day o’yum.
Kids love this stuff! So easy!
So tell us: have you made pulled pork before?
Need it, want it, gotta have an inexpensive, but work-horse enamel roaster? Click this LINK (I’ve had mine for over 30 years and it has been one of the best purchases I ever made)
* A reminder: OMT! uses Amazon referral links. When you do your shopping through the Amazon links on this page, you support the blog at no cost to yourself. Just click on the Amazon link, then shop as usual. It’s much appreciated!