Pulled pork, deconstructed

One of the easiest dishes to make for crowd is pulled pork.  Simply season it with a rub, let it marinate overnight, and in the morning, dump it in a crock pot with a liquid and some vegetables.  It cooks all day, unattended, and when it is ready, it is tender and delicious.

Besides the composition of the dry rub, there seems to be only three big issues regarding pulled pork.  Should it be served with barbecue sauce, and if so, what kind?  And if it’s served on a bun, do you top it with coleslaw?

Jane's pulled pork

4-5 lb. rolled pork loin roast

3 TB. sweet paprika

3 TB. Kosher salt

2-3 TB. brown sugar

1 TB. garlic powder

1 TB. onion powder

1 TB. ground mustard

1-2 tsp. cayenne pepper

Red pepper, sliced, seeds removed

Large onion, sliced

1 c. beer

Optional:  2 chopped Jalapeno peppers

Optional:  Can diced tomatoes, strained

Optional:  Barbecue sauce (See recipe below)

In a small bowl, mix together the spices.  Sprinkle half on a large sheet of wax or parchment paper.  Roll the pork roast in the spices until all sides are well covered, adding more as needed.  Save any extra seasonings.  Wrap the roast tightly in plastic wrap and refrigerate overnight.

The next day, layer peppers and onions on the bottom of a large crock pot, and cover with the beer.  Lay the pork roast on top, cover and cook for 6-8 hours on low, until the pork shreds easily with a fork.  (Note: Crock pot cooking temperatures vary widely.  A "low" temperature setting on one may be the "medium" or "high" setting on another. Check the pork after four hours to make sure it is not cooking too fast.)  Remove the roast from the crock pot, and shred completely.  Collect one cup of cooked onions and peppers, plus ½ cup rendered juices, and set aside.  Mix in the remaining cooked onions and peppers, rendered juices, and remaining spices.  Toss until well mixed.  Taste and add more seasoning if desired. 

Serve warm on rolls, pita bread, and tortillas or alone.

Jane's pulled pork, deconstructed

4-5 lb. rolled pork loin roast

>Fat alert:  While pork tends to be lower in fat that other meats, some choices are less fatty.  The pork shoulder (traditionally cut into a Boston Butt and a Picnic Roast) has more fat than the pork loin or tenderloin.  I have used all for pulled pork.   Shredded chicken can also be used.

>Ingredient alert:  Fat makes meat moist.  For leaner meats, more liquid will be required. 

 >Ingredient alert:  If chicken is substituted for pork, two approaches may be used.  Boneless, skinless chicken may be rolled in the rub, wrapped in plastic and refrigerated overnight.  Chicken with the skin on will not absorb the rub well.  It is best added to the meat after it has been shredded.  Any variety of chicken is best baked at 375 degrees until the internal temperature for breasts reaches 165 degrees and thighs, 170 degrees.  Depending on the cut of chicken, cooking times can range from 45 minutes to an hour. 

3 TB. sweet paprika

3 TB. Kosher salt

>Health alert:  This recipe is high in salt.  If salt is a concern, use a salt substitute.  In the alternative, the amount of salt may be reduced or eliminated. 

2-3 TB. brown sugar

>Health alert:  Brown sugar gives great flavor to pulled pork.  But sugar is a dietary concern, the amount cane be reduced or eliminated.  In the alternative, it can be replaced with a sugar replacement, such as Splenda Brown Sugar Blend, or cinnamon.  

1 TB. garlic powder

1 TB. onion powder

1 TB. ground mustard

1 tsp. cayenne pepper

Red pepper, sliced

Large onion, sliced

1 c. beer 

>Health alert:  If alcohol is a dietary concern, it can be replaced with water, the juice from the diced tomatoes or apple juice.

>Health alert:  Apple juice can be high in sugar.  If sugar is a dietary concern,  reduced-sugar varieties are available.  In addition, the juice may be diluted with water. 

Optional:  2 chopped Jalapeno peppers

Optional:  Can diced tomatoes, strained

Optional:  Barbecue sauce (See recipe below)

(Follow the instructions above.)

There are many varieties of barbecue sauce on the market, some made specifically to address dietary concerns.  Read the labels carefully.  However, coming from the “if you make it, you know what’s in it” school of thought, I often use this recipe:

Jane's simple barbecue sauce

2 c. tomato ketchup

½ c. rendered juices

1/3 c. apple cider vinegar

1/3 c. brown sugar

2 TB. yellow mustard

1 tsp. onion powder

1 tsp. garlic powder

½-2 tsp cayenne (to taste)

1 c. cooked peppers and onions, pureed

In a large pot, whisk together all the ingredients  Bring to a boil for one minute, and remove from the heat.  Let cool, and serve.  

Jane's simple barbecue sauce, deconstructed

2 c. tomato ketchup

>Health alert:  Ketchup can be high in salt and sugar.  There are reduced sodium and sugar varieties available.  But read the labels carefully. 

½ c. rendered juices

>Fat alert:  Depending on the meat used, the rendered juices may contain a significant amount of fat.  If this is a concern, the juices may be eliminated. 

1/3 c. apple cider vinegar

1/3 c. brown sugar

>Health alert:  If sugar is a dietary concern, a sugar substitute may be used.  The amount of sugar may also be reduced, or eliminated.

>Ingredient alert:  Reducing or eliminating the sugar will affect the flavor.

2 TB. yellow mustard

1 tsp. onion powder

1 tsp. garlic powder

½ -2 tsp. cayenne (to taste)

1 c. cooked peppers and onions, pureed

(Follow the instructions above.)