I'm about to give away one of my trade secrets. How to cook hog meat so your wife will let you come back to HH any time you want so she can have more!
Ingredients
two shoulder roasts- wild or domestic-trimmed of the 'fat cap' and other fat you can cut off. When done, give them a generous rub with any pork rub you like, and I mean get it in all the cracks and crevices with your hands.
One 20"x20" bag of those small multi-colored peppers- sliced large, seeds and stems removed
1 large jar of red fire roasted peppers in oil
about 24 2" pieces of carrot
4 small yellow onions, peeled and cut in half
olive oil
sea salt
fresh cracked pepper
1 1/2 bottles of V-8 original blend
two cans of chopped or crushed tomatoes
sour cream
cooked bowl of basmati rice
The Process
in a large high sided skillet over medium high heat, coat with olive oil- reduce heat to medium, slide in your pork roasts one at a time- don't be tempted to peek- let them stay there for five minutes a side or more to get them a nice little crust on both sides.
When the first one is nearly ready, get your roasting pan like the one I have in the photos and evenly space the carrot pieces in the bottom of the pan.
Place the first seared roast on one side of the pan, atop the carrots.
Repeat with the second roast, and place it in the roasting pan on top of carrots as well.
When those are out of the skillet, stick the sliced multicolored peppers and the halved onions in the skillet...add a little oil if you need to but using a wooden spoon to stir them, get them coated with oil, and cover for a couple minutes. Open, add some sea salt and cracked pepper, stir, and this time scrape any brown bits off the bottom of the pan from the pork and make sure to turn over the onions so they get browned on both flat sides.
If you have a convection oven so much the better-but use a regular oven if you dont and preheat on ROAST or CONV. ROAST at 275 degrees- No hotter.
When the peppers have started to just get slightly slightly soft, and the onions are starting to go translucent... take them out of the pan and place them around the sides of the roasts all around the pan.
Open and drain the roast red peppers and slice them in large strips and add them to the roasting pan along with the crushed tomatoes.
Don't put too much on top of the meat- place it around the sides. Now carefully pour the V8 juice, until you fill the roasting pan up almost to the top of the meat itself. Don't fill OVER the meat, but almost to level with it.
Now very tightly cover the entire thing with aluminum foil so no steam escapes when cooking.
Cook, without peeking, for 6 hours. Bring it out of the oven, fold the foil back on one end, and test the meat with a fork in the center- if it pulls apart easily, it's ready. If not, put it back after sealing up the foil and cook more.
When its ready, serve either of two ways- in bowls, mixed with sour cream you add to the bowl and stir up to mix with the 'gravy'. Top off with some finely chopped parsley or minced sun dried tomato pieces on top of a small dollop of sour cream at presentation.
On the side, crusty cuban or italian or french bread for mopping purposes and maybe a skillet full of baby brussel sprouts sauteed in bacon fat and with chopped cooked bacon pieces mixed with them.
Second suggestion- on a plate over the basmati rice.
Either way, there's going to be very little in the way of conversation til the whole thing is gone.
Now the best part- if they don't manage to eat it all...pull the leftover meat out and store in the fridge separate from the gravy and veggies.
The next day at lunch, "pull it" apart in little strips and put in in the micro for about 2 minutes, getting it really hot.
Now take an egg roll, or a sesame seed bun, and put a big dollop of your favorite bbq sauce on either side, and cover one half with a goodly portion of the warmed pulled pork. place a couple of Famous Dave's hot and sweet pickle slices in the middle, close it, and eat it before someone steals it from you!! You can serve with cole slaw or potato salad, but they won't even touch it unless all the pork is gone!
Topic: The Best Pulled Pork- Hog Heaven Style! (Read 8849 times)
