The Weekly Dish – Pulled Pork
There are a ton of variations of this recipe. You can virtually make this into anything you want and it will produce the juiciest most succulent swine your taste buds have ever graced! I use this to make my carnitas and pulled BBQ pork. You can really experiment with the flavors – just the cooking method remains the same.
Go to your butcher and ask for a Pork Butt(seriously that’s it’s name) or Pork Shoulder – same thing. You can get them either bone-in or bonelless, I prefer bone-in. Leave the fat cap on: fat =’s flavor!
Now you want to marinade the entire butt 6-24 hours in advance (that’s what she said). Here’s my marinade it doesn’t turn out spicy so don’t worry about the peppers, but if you’re really afraid go ahead and omit them.
Take 1 large yellow onion and rough chop, not too fine or you’ll have a hellof a time later.
4 jalapenos – rough chopped. 10 garlic cloves – rogh chopped.
1 bunch of cilantro – don’t chop leave whole.
1 poblano pepper – rough chopped. Juice from 3 limes.
And 1 cup of tequila.
Combine all of this in a bowl and toss in your pork butt. Refrigerate until you’re ready to cook.
OK here we go! Get your plastic wrap out and lay a long strip out. Season the pork butt ridiculously well with Slavo Salt and any other spices you want (I keep it simple w/ the seasoning). Place your pork butt on the plastic along w/ the majority of your marinade – juice and all. Now wrap the shit out of it! Seriously you want to go around that thing like 10 times minimum! When you’re done you should be able to bounce it on the floor like a basketball without a drop of juice escaping!!!
Next wrap your plastic pork ball with aluminum foil 4-5 times all around, make sure no plastic is exposed!
Now place your aluminum pork ball on a sheet pan and place in a 225° oven. Cook in there for 5-6 hours. When it’s finished cooking (time is the only way of knowing), pull it out of the oven and let it sit on the counter for about 30 minutes so it will cool down.
Next you want to CAREFULLY begin unwrapping your pork present! Once you get down to the plastic use a knife or scissors to open it up by cutting a long slit. You may want to use a couple large spoons or spatulas to get the pork out of the plastic and onto another sheet pan or cutting board. Discard the juices left in the plastic. Carefully remove all of the onion, citanro and peppers from the pork and discard.
Now you have your beautiful cooked pork butt in front of you…START PULLIN YOUR PORK! Like I said earlier you can use this delicious swine for just about anything: carnitas (pan fried pork), pulled pork sandwiches, add BBQ sauce and you’ve got some amazing stuff, roll it up for enchiladas, put it in meat sauces…GO CRAZY.