So I’ve talked about pulled pork before. Yes, I’m a pulled pork lover. I love it because:
a) It’s cheap.
b) It’s so incredibly easy.
3) It’s a flavourful meal that could feed a party of 20 people.
4) I can just take Pepcid AC if I eat too much of it 🙂
Recently I hosted Slummy Mummies, a weekly play date I have with a couple of wicked chicks. Over the past few months our play dates have been getting longer and longer and end up stretching into the dinner hour. There’s nothing worse than pulling your kid away from a good time because you have to go home to feed them dinner. Oh and also, there’s nothing worse than having to cut short a convo about our husbands and how they always do what we want 😉
So, to celebrate longer get-togethers we’ve started to provide a little extra in the food department some weeks (not mandatory of course), especially when it’s on a Friday. So, this particular week I did some pulled pork on a bun. It was something that the ladies would enjoy, the kids would eat, and also provided a nice send-home for the hubbies.
The following recipe fed 8 people.
Go to your local butcher and ask for Boston butt or pork shoulder and pull out the slow cooker for this one.
Combine the following:
– 1 tsp of ginger
– 1 tsp of garlic
– 1/2 tbs of Maple Syrup
– 1/4 Honey garlic BBQ sauce
– 1/4 Regular BBQ sauce
– 1 sprig of Thyme
– 1 spring of Rosemary
– 1 chopped white or spanish onion
Massage salt and pepper on to pork butt. Yes, I’m telling you to massage a pork butt. Then, take the above mixture and massage even more. After the entire butt has been covered, place in the slow cooker at low for 6-8 hours.
Here are some lovely condiments to consider for greatness:
Miss Delish Rosemary Mayo:
1) Chop up 3-4 sprigs of Rosemary.
2) Sautee in 1-2 tablespoons of butter. Do not burn the rosemary, it only takes a minute to infuse the butter. Turn the heat off and allow it to sit there in the pan for a little nightcap.
3) Add 1/4 cup of mayo to bowl. OR a little bit mayo, a little bit salad cream. OR all salad cream (gives it more of a tang)
4) Add 1 tablespoon of Maple Syrup (also to taste, sometimes I put more).
5) Add the Rosemary and butter.
6) Stir it up and add salt and pepper to taste.
Please put the pork on amazing buns. They have to be soft, warm and absolutely worth the white carbs.
And for a green, add kale or arugula.
Check out this other recipe for pulled pork using ice wine from Cooking Dangerously. Should be Cooking Deliciously if you ask me 🙂