Thursday, January 5, 2012

A Southern Classic (Pulled Pork)

Pulled pork is a southern style meal that matches the mild flavor of the meat with the spicy taste of barbecue sauce. The finished product is often served as a sandwich on bulkie rolls with a side of French fries, or can be plated with a side of coleslaw, baked beans and cornbread. Whether served on a roll or on a plate, plenty of napkins should be kept at hand because the meal is as messy as it is delicious. Terrific pulled pork dishes are a combination of high quality ingredients and a large dose of patience.

To make a remarkable recipe, start with a good cut of meat. Boneless shoulder roasts, picnic hams and butt roasts work well, as do tenderloins. The meat is rubbed with salt and pepper or with hotter spices like red pepper, cayenne or chili powder and placed in a slow cooker. The roast is cooked in any number of liquids or liquid combination's. Water, beef broth, apple cider vinegar, root beer and soda are all appropriate choices, depending on which recipe is being followed. The liquid should cover the meat, and is the two are cooked until the meat is fork tender, which takes around six to eight hours.

Once the meat is cooked, it is time to start preparing the sauce. Barbecue is the most frequently used sauce, although some cooks prefer a teriyaki flavor on their pulled pork. When using barbecue sauce, one can either buy a delicious bottled offering from the store, or a simple sauce can be made at home. Grape jelly, ketchup and a small bit of sugar can make a sweet sauce, while a more tangy sauce can be made with ketchup, mustard, brown sugar and nutmeg. Adding hot sauce or chili powder can add a little zip to the sauce. Bourbon and a reduction of diced mango can be added to create a different, flavorful sensation.

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