UPC’s Pulled Pork
I really enjoy pulled pork. I like the beef and chicken versions of the dish too: Shredded Beef, and Jerk Chicken (as well as all of the other names for those dishes). It’s flavorful, easy to eat, and easy to re-use as a portion of another dish! Not that I often have much in the way of left overs… But when I do, a pulled pork is just about as easy to use as cold-cuts. Actually, I think it’s easier!
UPC’s Pulled Pork; What you’ll need:
- 1 lb Pork Roast (or more if you want left-overs)
- 1 Pear, finely chopped (I think bosc is best for this recipe; but any variety should do the trick!)
- 1 medium Onion, chopped
- 2 tablespoons Raw Cider Vinegar
- 2 tablespoons Fresh Ground Black Pepper, at least 2-3 tablespoons
- 1 tablespoon Sea Salt
Prep and Cook Time: at least 6 hours
1. First thing in the morning, put the roast and ingredients in a Crock Pot or slow-cooker.
2. Cook on low heat for the morning, at least 6 hours.
3. About 30 minutes before meal time, check for tenderness. The Roast should be fully cooked, and very tender.
4. About 10 minutes before meal-time, prepare the side salad.
5. About 5 minutes before meal-time, take the pork out of the slow-cooker and pull it apart using tongs and a large serving fork.
- Do you do a pulled-pork (or chicken or beef) often?
- How do you like to spice yours? What spices and added vegetables/fruits do you like to use?
- Do you make enough for left-overs? How do you use your left-overs?