Pulled Pork without a Slow Cooker or Dutch Oven

Though I could fill my house wall-to-wall with electronic devices, I think gadgets have no place in the kitchen.  Before I purchase any item, I think about how many uses it has.  Where it would live.  How much it would cost to ship if I move.  How often I would use it.  My logical side has snubbed me of almost every device I’ve thought would be fun to have, leaving me with things like a kitchen scale, a mixer, and a mandoline.  Though they both have passed most of my tests, I cannot ever get past the weight and bulkiness of a slow cooker and/or Dutch Oven.  Seeing as I do live with three other people with a well outfitted kitchen, I could never justify owning either.

Spring is in full force now.  My friends are on their allergy medications, and I just came in from my first meal outside.  I sipped a great beer, ate some home cooked Mexican food (recipe coming soon), and watched ants crawl along the wall on my back patio.  I was completely relaxed, because I knew it’s about that time when the temperature will drop at night and nothing will be as great as some pulled pork or brisket and me, without a slow cooker or dutch oven, will be able to cook it.

If you are cooking this ahead of time, I would suggest doing the initial cooking when you have time, refridgerate/freeze (just be sure to leave time for a slow thaw) and wait until about two hours before it’s needed to cook the meat in your choice of sauce.

Pulled Pork:
(serves a pound a person | takes overnight marinating, 4-7 hours cooking, but 10-15 minutes active time)

pork shoulder with plenty of fattiness (the white lines)
olive oil
1 clove of garlic per pound
1/2 onion chopped per pound
two healthy pinches of salt and pepper per pound
one cup of vegetable, pork, or chicken broth per pound
one cup of water per pound (may need more)

The night before cooking, smother the pork with salt and pepper (I use other spices depending on what I’m making.  i.e. if iti’s going to be used for Mexican food, I use chili powder as well) and massage it well into the pork.  Pour a generous glug of olive oil onto the first side, rub.  Repeat for the other side.  Place in a large freezer bag and keep in the fridge about eight-twelve hours before cooking.

On cooking day, fill a pot with garlic, onion, spices, broth and water.  Stir well.  Turn the burner on medium and add pork.  Make sure the pork is well covered with water (if it has a lot of fat, it will float to the top and that’s fine.) Bring to a simmer for a couple minutes.  Turn heat to low and cover.  Cook for anywhere between 3-6 hours (depending on how big the shoulder is) until you are able to shred with two forks.  Remove from the pot, empty the water.  Shred meat with two forks.

At this point, either reserve the meat for future use or add sauce and cook on low covered for another hour, stirring occasionally.  Taste, season, serve!

Keep this technique in mind as I have a handful of great recipes using pulled pork and brisket!