Pulled Pork
Let’s talk pulled-pork, shall we?
You can order pulled pork in a lot of restaurants, buy pre-made pulled pork at the market, or make your own. But the fact remains, there are so many recipes available…and quite frankly, I think most of them are terrible. Laden with sugar or BBQ sauce, you can’t even taste the pork.
But this one from EveryDay Food is a true find. Simple, but tasty. It has just enough vinegar to give it that tanginess, and just the right amount of brown sugar for the sweet.
Pork shoulder is available at most markets. After slow cooking, it turns fork-tender and can easily be pulled apart (thus the name.)
You can serve it on buns or on it’s own. The BBQ sauce is a must, but in this version, it’s not mixed in with the other ingredients. Instead, it’s on the side, letting you decide how much or how little works for your taste buds.
Print this recipe.
This is delicious and easy. I have even frozen leftovers for future dinners or lunch and was delightfully surprised at the results. Nothing is as good as fresh, but I kept some of the cooking liquid for added flavor and moistness for the defrosted pork.