We eat a lot of farm-raised pork on our farm, mainly because we raise it! One of my favorite ways to serve it is in this sandwich. I love it because tastes great, but I really like how easy it is to prepare. I like to serve this sandwich with freshly deviled eggs and large curd cottage cheese, but there are so many ways to go with it. I've covered it with BBQ sauce and served it with sweet and tangy coleslaw and I've topped it with the coleslaw and turned it into a one dish meal. I've even stirred in some taco seasoning and rolled it up in tortillas. But try it first on a bun, then let your imagination run!
3 lb pork shoulder 1 tbls beef or vegetable bouillon 1 1/2 tbls brown sugar 1/4 tsp fine sea salt
Place pork shoulder and bouillon in slow cooker and cook on low for 5 hours, 7 if frozen. Remove lid, and take a peek. If there's more than about a cup of juice in the pot, drain the excess. I don't drain it at all, but our pork tends to be lean. If the shoulder isn't boneless, now's the time to remove the bone.
Place pork shoulder and bouillon in slow cooker and cook on low for 5 hours, 7 if frozen. Remove lid, and take a peek. If there's more than about a cup of juice in the pot, drain the excess. I don't drain it at all, but our pork tends to be lean. If the shoulder isn't boneless, now's the time to remove the bone.
The shoulder should break apart easily when pierced with a fork. Pierce it, then leave the fork in place. Using another fork, gently tease pork away from the first fork. This is the "pulled" part of the recipe. Add brown sugar and sea salt, and stir. Replace slow cooker lid, and cook on low for thirty minutes more. Stir again, and serve. This dish keeps well in the fridge for a few days, and freezes great, too. So, feel free to double the recipe and stash some in the freezer for a busy day!
RSS Feed
