Friday, September 12, 2008

Pulled Pork

Okay y'all - it's time to talk pork. Forgive the twang but I'm in Savannah soaking up the south and you can't help but start saying y'all almost immediately.
One day, the Mistress of Butter herself came on tv and started making pulled pork. I'm a bit of a fan, so I hit record on my TiFaux (stolen from TWOP, sorry guys) and that was it. Some days or weeks later, I saw "Paula Deen" sitting in there and thought, "What the? I don't like Paula Deen. How good could that pork have been anyway, and furthermore, I'm sure I can just get the recipe online." And deleted it. If you wonder why I'm not a huge Deen fan, it's her copious usage of butter, mayonnaise and crushed up "putaytuh chiyips" as main ingredients in her dishes; oh, and things like this. I'm not from the South, I just don't get it.
Fast forward to yesterday. I'm in Savannah, my hotel is three blocks from Deensneyland. I went to my bank just around the corner, it was lunch time and it had started to rain. Major road construction + filthy street sweepers flinging mud and rocks + rain + white pants and a silk blouse do not = good things. I ducked into The Lady and Sons hoping the genius over at Mock Eel would still speak to me once he found out.
It's been 24 hours, and I'm wondering if the same people are working today, because I think I'd really like to go back and have another pulled pork sandwich without being given the pig eye. I even ate the slaw y'all. And you should know I don't do mayonnaise, unlike Ms. Deen. This has renewed my passion for her pulled pork recipe, which is featured on Food Network.
Here is that recipe; now I just have to find the time and dedication to try preparing it myself. You'll probably want to come over that day. Oh, if you do, could you please bring a dutch oven? Thanks. (so help me, if you're giggling that you're going to give me a fart wrapped in a blanket you're totally uninvited)

BBQ Pork Sandwich Recipe courtesy Paula Deen

Dry rub:
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
1/2 tablespoon cayenne
4 pound shoulder pork roast

2 cup apple juice
1 cup apple cider vinegar
2 tablespoons Worcestershire
1/2 tablespoon liquid smoke
1/2 tablespoon garlic powder

6 soft hamburger buns with seeds
Bbq sauce
Cole slaw

Preheat oven to 325 degrees F.
Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.

Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.

Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.

Serve on hamburger buns topped with BBQ sauce and cole slaw.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 2 hours 20 minutes
Cook Time: 4 hours
Yield: 6 servings

As for the slaw, I imagine this is it here:
1/2 bell pepper, chopped
1 green onion, chopped
1/2 large carrot, chopped
1/8 cup chopped fresh parsley leaves
1/2 cabbage head
1/2 cup mayonnaise
1/2 teaspoon seasoning salt (recommended: Jane's Krazy Mixed-up salt) - you know it's truly crazy when they spell it with a k I guess
1/4 teaspoon coarsely ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 tablespoon white vinegar

Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. Cut 1/2 of the cabbage into chunks and place in the food processor and process lightly, making sure the cabbage doesn't become mushy. Slice the remaining cabbage thinly. Mix the cabbage together with the processed vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour.
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 1 hour
Yield: 6 servings

My conclusions thus far clearly show that Southern cooking takes a damn long time. Perhaps this is why so many women here have remained thin. There is just no time to prepare this stuff, nor do you want to be anywhere near a stove when it's so hot out.

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