This dish looks complicated by the time you’re ready to put it on a bun and add it to a plate with your favourite summertime sides but, it’s dead easy to make and, once the pork is done, there are numerous ways to use it… it’s not just a barbeque treat! All you need is a nice pork shoulder or picnic roast*, some beef stock and a slow cooker. This really is a ‘set it and forget it’ dish.
The Veteran Move here is to use a hand mixer to prepare the pork for serving. This is a hack I learned a few years back that gives my arthritic left had a break when it comes time to ‘pull’ the pork. But, be careful to have a deep bowl at the ready or you may end up with pulled pork all over your kitchen.
* The first step when making pulled pork is to decide the cut of pork you want to use. Pulled pork can be made from any pork roast with a high fat content. The best and most commonly used roast is the shoulder. Restaurants will use the whole shoulder but retail butchers or meat departments in most grocery stores will offer pork shoulder roasts the equivalent to half the shoulder. And, they are typically cut into two parts, the Boston Butt, or the Picnic Roast.
INGREDIENTS
- 1 1.5 kg Pork shoulder roast (boneless if available)
- 1 tbsp Olive Oil
- 1 tsp kosher salt
- ½ tsp cracked pepper
- 1.5 cups sodium reduced Beef Broth
PREPARATION
This works great as a protein for pasta sauce or makes a delicious and quick chili too!
Cover and cook on low heat for at least 8 hours
(you can cook on high for 4 hours but I find best results rely on a longer cook time )
I use my hand mixer!
Divide pork into approximately 1 cup servings and freeze them in medium sized reusable freezer bags for future use.
