The Dish with Anita: Pulled Pork - San Diego, California News Station - KFMB Channel 8 - cbs8.com

The Dish with Anita: Pulled Pork

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SAN DIEGO (CBS 8) - This is a recipe that can be prepared the day before. I usually make this in the oven overnight for the following day, but it can be done in a Crockpot during the day while you are at work. I have also done this recipe using beef with awesome results; it is a great way to end the summer for your Labor Day festivities. enjoy!

Ingredients:

One 3 to 4 lb pork butt or shoulder

3 cloves garlic, sliced in half

2 bay leaves

1 large onion, sliced into thick rings

4 tbsp Worcestershire sauce

Ingredients for Rub:

3 to 4 tbsp of each: ground cumin, dark chili powder, onion and garlic powder

Smoked paprika, black pepper

2 tbsp sea salt

1 tsp cayenne pepper or 1/2 tsp red pepper flakes

3/4 cup dark brown sugar

Instructions (for rub):

Combine all ingredients in a mixing bowl set aside.

Instructions (for roast):

Rinse pork roast under cool running water, pat dry with paper towels. Place roast in a large mixing bowl and cut six deep slits in the top of the roast. Insert the sliced garlic cloves, pour Worcestershire sauce over roast, cover bowl with plastic wrap and let the roast sit for 15 to 20 minutes at room temperature. Place onion slices and bay leaves in bottom of roasting pan. Remove roast from bowl and place in roasting pan on top of onions and bay leaves and cover entire surface, top and bottom with rub mixture. Cover pan completely with aluminum foil. Preheat oven to 450 degrees, place roast in oven at 450 for 15 minutes then reduce heat to 245 degrees. Cook for 4 to 8 hrs (this can be done overnight).

Roast is ready when tested with a fork and it falls apart easily. Remove roast from pan and place on a cutting board. If you have clean food service-grade rubber gloves you might want to use them, otherwise use a couple of forks to shred the meat. Once you are done shredding the pork, taste and adjust seasoning if needed. Serve hot on grilled or toasted buns with your favorite barbeque sauce if you like.

Crockpot cooking: Once the pork roast has marinated, heat some oil in a heavy skillet to high heat. Brown roast on all sides. Remove from skillet and apply dry rub (handle carefully, it will be hot.) Place onion slices and bay leaves in Crockpot then place roast on top. Cover and cook on low until roast is almost falling apart when pierced with a fork.

 

Thai coleslaw

Ingredients:

1 1/2 bags coleslaw salad mix or broccoli slaw mix

1/4 cup fresh basil

3 tbsp fresh mint leaves

1/2 cup fresh cilantro leaves chopped

1/2 red or green bell pepper, seeded and thinly sliced

5 to 6 thin-sliced green onions

1 cup Kraft Asian Toasted Sesame salad dressing

1/4 tsp red pepper flakes

1 tbsp each - Hoisin sauce, fresh lime juice, rice wine vinegar, brown sugar

1/4 cup dry roasted unsalted peanuts, coarsely chopped or toasted almond slivers

Instructions:

Place first six ingredients in a very large bowl toss to combine. In a small mixing bowl combine dressing, Hoisin sauce, lime juice, rice vinegar and red pepper flakes and stir with a whisk to combine. Pour over slaw mix and toss to combine. Chill in fridge until ready to serve, add chopped peanuts or almond slivers and toss again just before serving.

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