Pulled Pork

Pork seems to be a theme of this blog. Maybe I ought to rename it 'The Pig Pen', lol.

This recipe uses a tool with which I have a love/hate relationship: The crock pot. I have ruined many a fine pieces of stew meat in this device. Beef comes out dry and stringy. Chicken? Fuggetaboudit. In my kitchen, the crock pot makes two dishes exceptionally well: Spaghetti sauce with sausage, and my fabulous pulled pork.

Here's the recipe:

1 picnic pork shoulder, fresh. Skin and all visible surface fat removed. (You can also make this with a boneless shoulder.)

2 cups Kansas City barbecue sauce

Kansas City barbecue sauce: (Adapted from a recipe in Saveur Magazine. This is, without a doubt, the best barbecue sauce I have EVER had.)

In a large bowl, add together
1 cup ketchup
1/3 cup dark molasses
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp ground mace (I usually use nutmeg)
1/4 tsp ground black pepper
1/2 tsp curry powder
1/2 tsp chili powder
1/2 tsp paprika
1/4 cup white vinegar (or cider vinegar)
1/2 tsp hot sauce, such as Tabasco or Franks

Mix it all together.

To make pulled pork, place the shoulder in a crock pot. Cover with the barbecue sauce. Cook on medium or high until the pork pulls apart easily with a fork. (8 to 10 hours)

When the pork is done, cool slightly and pull the flesh apart with a pair of forks. I like to serve this on toasted garlic buns with some cole slaw on the side. Or serve it on a plate with mashed potatoes.

This makes a boatload of barbecue. Bring it to the church pot luck and impress your friends.