Pulled Pork

This is my version of Pulled Pork, Southern style. The recipe is very easy, you can cook up the pork today, let it sit in the Carolina style barbecue sauce overnight to meld the flavour and eat it tomorrow. guaranteed, you will love it and serve it often.

Pulled Pork

3-5 pound boneless Pork Shoulder/ aka Pork Butt
1 medium onion, cut into chunks
2 stalks of celery, cut into chunks
3-4 cloves garlic, peeled and smashed with knife, not chopped

3-4 peppercorns
1 tablespoon salt
1 Bay Leaf
Water to cover, do not use stock, pork will make its own juicy sauce

Cut pork shoulder into 2-3 inch chunks, put into Dutch oven with other ingredients, add water to cover, bring to boil, skim off foam, turn heat to medium low, simmer, uncovered, stirring occasionally for 2-3 hours or until the pork is tender and can be shredded between your fingers, add more water if the meat is not tender, and continue to simmer until most of the water has evaporated and pork is tender. Stir all together, including the visible fat, this is what gives the pork flavor and keeps it from being dry. Add 1-1/2 cups Carolina barbecue sauce, stir well, cover and refridgerate until next day.

Carolina Style Barbecue Sauce

1-1/2 cups cider vinegar
1 cup Ketchup
1/4 cup brown sugar
1 medium onion, chopped finely
2 tablespoons Worcestershire sauce
1-1/2 tablespoon of yellow mustard
1 teaspoon chili powder
Salt and pepper to taste
A few dashes of hot sauce
Measure all ingredients into a saucepan, bring to boil, turn heat to low and simmer until sauce is thick enough to coat the back of the spoon. This sauce is more on the vinegary side to cut the fat of the pulled pork, it works really well together.

Serve warm pulled pork on a soft roll with extra barbecue sauce, cole slaw, or shredded lettuce and green onions (mix lettuce and onions with ranch dressing, if desired). Pulled pork freezes well, stays well in fridge for 1 week.

Carolina Style Cole Slaw

4 cups shredded cabbage, shredded carrots and shredded white onions
1/2 cup cider vinegar
1/4 cup sugar
1 tablespoon canola oil
1/4 teaspoon dry mustard
Pinch red pepper flakes
1/4 teaspoon each salt and pepper
Mix all dressing ingredients together, pour over cabbage/vegetable mixture, let stand fo a couple of hours before serving, mix again, serve on the pulled pork sandwich or on the side, as you prefer.