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Pulled Braised Pork
After a few hours in the oven with some simple ingredients, a pork shoulder emerges browned and tender enough to pull apart with a fork.
Marinating time: anywhere from two hours to a day
Cooking time: five hours
Serves six to eight people
Marinade
1 pork shoulder — 5 to 6 pounds
1/4 cup brown sugar
1 tsp salt
1 tsp pepper
Braise
1 green apple
2 red onions
2 cups water
Seasoning
1/2 cup cider vinegar
1 tbsp brown sugar
1 tsp salt
1/2 tsp pepper
1–2 tsp hot sauce (I use a vinegar-based one like Tabasco or Crystal)
1. A few hours to a day before cooking the pork shoulder, rub it down with brown sugar, salt and pepper. Place in a Dutch oven and let rest in the refrigerator.
2. When you’re ready to cook the pork shoulder, heat the oven to 325F degrees. Slice a green apple and two red onions into thin slices. Lift the shoulder out of the dutch oven and place to the side. Place the slices on the bottom of the Dutch oven and pour in water. Replace pork in pot and cover. Bake covered for five hours. At the end of this time, the pork should be browned and tender enough that you can stick a fork through the piece of meat. The apples and onions have become soft and brown, and the bottom of the pot is filled with a layer of fat. Remove the pork shoulder from the pot, place on a cutting board or in a bowl and let cool.
3. When it’s cool enough to handle, pull it apart with forks. If you encounter large pieces of fat, put them aside. Once shredded to a good consistency, place pork in a bowl or pot and add in cider vinegar, brown sugar, salt, pepper and hot sauce. If you want, you can add in the dissolved apples and onions from the bottom of the pot — they add back in some fat and give the pork some color. Just before serving, I like to stir in a 1/2 cup of barbecue sauce (see recipe below).
4. Serve on grilled bread or buns with Apple Cabbage Slaw and Barbecue Sauce (see recipes below).
If you want to wait a few days before eating it, I suggest storing it in a pot in the fridge. When ready to eat, add some water into the pot and reheat slowly while covered.
Apple Cabbage Slaw
Marinating time: at least two hours
1/2 head cabbage
1 green apple
1 red onion
handful of parsley
1 cup cider vinegar
salt and pepper to taste
Slice cabbage, apple and onion into thin slices. Chop parsley. Mix together in a bowl with cider vinegar and salt and pepper. Marinate in the refrigerator for a few hours.
Barbecue Sauce
Cooking time: 30 minutes to an hour
1 can tomato sauce
1/2 cup beer or water
1/3 cup molasses
1/2 cup cider vinegar
1/3 cup brown sugar
1 tsp garlic powder
a pinch of chili powder
salt and pepper to taste
hot sauce to taste
Combine all ingredients in a small pot. Cook at a low boil uncovered until thickened and rich, at least 30 minutes.
原文鏈接：http://www.designsponge.com/2011/01/in-the-kitchen-with-ming-thompson-part-2.html
