Follow the culinary adventures and misadventures of the Cooking Agents (Ray and Katie). Watch as we eat/cook our way into adulthood.
I was determined to put my slow cooker to use and decided kill two birds with one stone by also making pulled pork for the first time. After reading so many times about the wonders of the slow cooker for winter time BBQ, I decided to use a simple recipe so that I could see the pork by itself and then try a bottled sauce as well.
Simple Slow Cooker Pulled Pork
3 lbs Pork Shoulder
Salt and Pepper
1 Bottle of BBQ Sauce
Season pork shoulder with salt and pepper. Place in slow cooker and add water until the bottom of the slow cooker is covered. Set to low for 8 hours. Once shoulder is ready, take shoulder out of slow cooker and let rest 15 minutes. While the meat is resting, remove liquid from slow cooker and add BBQ sauce of choice to slow cooker bowl. Begin shredding meat from shoulder and place in the bowl. Mix with sauce. Return bowl to slow cooker and cook 30 minutes on high. Serve and enjoy. I use a Texas style sauce from World Market, which was bold and just a tiny bit spicy.
Mini Pulled Pork Sandwiches
I initially made some mini pulled pork sandwiches, but decided to use the leftovers with some cauliflower puree. Looks like cauliflower is good for something after all.
1 Head of Cauliflower chopped into 1-1.5 inch florets
1 cup Water, Milk or Stock
3 Cloves of Garlic
3 tbsp Butter
Salt and Pepper
Take cauliflower florets and place in a shallow sauce pan with 1 cup milk, water, or stock. Bring to a boil, reduce heat and let simmer covered for 10 minutes or until tender. While cauliflower is cooking, roast 3 cloves of garlic with olive oil in a foil pouch. Place 3 tbsp. butter, garlic and oil, cauliflower florets, salt and pepper in a food processor and blend until desired consistency is reached. Use remaining liquid in sauce pan to thin out the mixture in food processor by adding a little at a time. Season to taste.
Pulled Pork Over Cauliflower Puree
When I visited Boston last fall, Katie, Krissie and a few others went to Blue Ribbon BBQ in West Newton. A few days ago, My sister, her boyfriend and I went to the Arlington location. Both visited yielded the same belly warming sense of euphoria. On my first visit, I ordered the pulled pork sandwich with bbq baked beans, and cole slaw. I finished the plate, but didn’t feel so great afterward, and when I burped, I swear I could taste smoke. Yeah, it’s that good.
This time, I ordered the half rack of Memphis ribs, cornbread, black eyed corn and rice and beans. Although the ribs were piled high (5-6 ribs), the amount of work it took to eat in a civilized fashion and surprisingly not too filling made for a delicious meal without regrets. The ribs were tender and could easily be pulled off the bone, which made for good dipping in the various sauces. The black eyed corn was balanced and no ingredient dominated the side. The rice and beans were very well blended and was flavorful and even juicy, though each still held form, if that even makes sense for rice and beans. The cornbread left a lot to be desired as it was on the harder and less moist side. Overall, I think the pulled pork outshine the ribs. You just can’t beat the fatty juice that good pulled pork gives you. I will be looking to give the brisket a try in the future.
Memphis Ribs, Cornbread, Black Eyed Corn, Rice and Beans
Pulled Pork, Cornbread, Black Eyed Corn and Mashed Potatoes
Beef Brisket Sandwich, BBQ Baked Beans and Cole Slaw