Q). Dear
Chef Pisto,
I've loved shredded or "pulled" pork sandwiches all my life and would
love to learn how to make them myself. Do you have a recipe for shredded
pork?
Virginia P., Via e-mail
A). Yes Virginia, I sure do! This
is what I do when I get that insatiable urge that builds up slowly until
I can actually taste it. Shredded Pork or Pulled
Pork Sandwich Recipe
Depending on the size or amount you want to
make, you can use Boston butt (rolled) or a whole pork shoulder. Now, if
you really want to party, get yourself a whole back leg. They all start
the same way, by heavily seasoning (easy on the salt) with Sensational Seasoning(tm) or any other good rub with lots of garlic, herbs and
spices. Next, wrap the whole thing in clear plastic wrap and store in
the refrigerator for two days. On the morning of the third day,
re-season and wrap entirely in tin foil (a couple
of times) and place in a sheet pan or roasting pan with
sides at least
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two inches high. For a small roast of, say
six pounds, cook for three to four hours at 275 degrees.
For a seven to nine pounder, cook at 275 degrees for six to seven
hours. A large one will take ten to twelve hours. When you unwrap your
roast, it should easily shred into nice chunks. Be sure to take a little
time and pick out the bones, fat and gristle. To make the sandwiches,
toss the shredded meat with a tangy sauce of apple cider vinegar
sweetened with a little sugar, but not too sweet. Add enough prepared
mustard so that you can just taste it, then a little cayenne pepper,
salt and black pepper and - you got it! Serve on a toasted burger bun
with some Cole slaw, pickles, onions, plenty of napkins, lemonade (or
beer) and you'll whistle Dixie! |
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What a life! Ronnie
A. just walked in with a plate of vinegar-marinated fresh Monterey
sardines fried in olive oil. Momma-mia, all that was missing was the
pasta with raw garlic. It's too bad that more people don't appreciate
this fantastic family of fish. Sardines, anchovies and mackeral are a
great local resource with tremendous nutritional value and preparation
options too numerous to list here.
Readers: Old friend Edie Karas
reminded me that Luce Meat Company, mentioned often in this column, is
really Carmel Meat Company. Edie and her fantastic husband, the late Sam
Karas, started the company way back - I believe in the 1960's. Sam was a
very special guy and is really missed. He took the time once to actually
take me to the slaughterhouse and show me the ropes about beef. I never
forgot that - thanks again Sam, wherever you are. And thank you Edie for
straightening me out.
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