Meg's Perfect Pulled Pork January 10 2015, 0 Comments

As an American girl, raised mostly on delicious home cooked meals and scratch baked goods, some things grew more important to me as I started discovering a love for food at a young age. One: Learn to make chicken noodle soup as comforting as my mom's. Two: Figure out what my grandmother puts in her chicken paprikash to make it so amazing. Three: Master an impeccable, rich and spicy red wine bolognese. Four: Perfect a melt in your mouth tender, brimming with flavour, my friends have come over unannounced and are pressing their faces against my kitchen window, pulled pork recipe. I've covered all tastebud bases with this incredibly savoury dish; sweet, sour, salty, bitter, name it, you'll taste it.



 3.5 pounds (1,600 grams) boneless pork shoulder, cut in half or quartered if you're using a small pot

 1 cup broth (pork or chicken)

Preheat your crockpot or deep casserole dish, add your broth


In a large bowl:

 2 medium sweet yellow onions, chopped (we like Walla Walla or Vidalia) 

4 garlic cloves, minced or pressed

2 tablespoons packed brown sugar

1 tablespoon yellow mustard seeds

1 tablespoon paprika

1 teaspoon hot chilli powder

1 heaping teaspoon cumin

a potent amount of freshly ground black pepper

the juice of two fresh limes (you may need more if your limes are dry or out of season)

1 large sweet red pepper, deseeded and chopped (we like poblanos or sweet banana peppers)

1 habanero chili, deseeded and minced (if you are not familiar with the heat level of these peppers, please taste before adding the whole chilli to your bowl and wear gloves whilst handling to protect your skin) 

1 heaping tablespoon cocoa powder (for this dish we like Green and Blacks)

a handful of cilantro (coriander) and parsley, torn 

Once you have added all of your ingredients to your large bowl, give them a stir then add your pork shoulder and toss throughly in your wet rub mixture. 

 Place your pork shoulder into your preheated pot, fat side up. 

Pour the wet rub mixture on top of your pork and cover with lid.

If you are using a crockpot, cook on high for 8 hours, or low for 12 hours

For a deep casserole dish, cook on medium-low for 8-12 hours

I like to serve this perfect pulled pork with Mexican style brown rice, creamy black beans and a spicy homemade pineapple, mango and pickled onion chutney. If we are in the mood for some southern hospitality, I'll toss the pulled pork in some Sweet Baby Ray's and pile it on a brioche or challah bun.