Wowsers! It’s 2015. Uhm. Eeeeeeeek!
Where did the year go?
And I’m still struggling to find the time to work on my food blog. Go figure. HA!
I thought it would be fitting to make the first official post of 2015 on Culinary Zest something that I have made a few times since the Holidays. It’s easy. It’s simple. And it’s good!
When I did have a few days of down time over the Holidays, I wanted something that was simple and not the run of the mill turkey dinner that everyone else was whipping up. I had already had my turkey fix at my company xmas party, so I was good there. That’s when bbq pulled pork entered my brain. And it stayed there. I’ve gone on to make it three times since xmas!
I was whipping up a fresh batch of bbq pulled pork this weekend and decided this would be a fun and simple thing to share here and to kick-start my New Year of hopefully more food blog posting. Did I mention it’s easy? Reeeeedonkculously easy peasy lemon squeezy.
I used to have a barrel smoker. I used to smoke my pork for a bazillion hours and get as close to authentic bbq pulled pork as one can. But these are different days, I don’t have a smoker anymore and sometimes you just have to rely on what you can do and still get some pretty good bang for your taste buds!
These days I’m making my bbq pulled pork in the oven.
Slow cooked at low temps for a few hours untill you get to the point its fork tender. Literally. No lie. Teeeeeender!
I make sure to increase the temp on my oven and put my pot back in to cook off some of the liquids and get everything sticky tangy good.
It’s tangy. It’s sweet. It’s a little spicy. It’s what I like to simply call YUM 🙂 I love to slap some of this bbq pulled pork in a bun, top it with some creamy coleslaw, squish and ENJOY. Go on. Squuuuuishhhh it good!
This year, I’m going back to something called Primal eating. I used to eat this way a few years ago and loved the way it made me feel and the energy I had. I struggle dealing with chronic fatigue that never goes away. I’ve slowly gone wayyyyyyy off the rails with my lifestyle choices and 2014 has been a dietary disaster hot zone!
So, as I am about to re-embrace a lifestyle of cleaner eating once again, what better way to shove off the old then to gobble up some bbq pulled pork squished between a white fluffy nutritional dud of a bun 😀 Cheers!
- 1 pork picnic shoulder
- prepared mustard
- dry spice rub, ready made- or store -bought
- bbq sauce, ready- made or store- bought
- creamy coleslaw
- coat pork shoulder with prepared mustard, use as much as you feel is right. You basically want to give something for the dry rub to stick to.
- use as much dry spice rub as needed to give the pork shoulder a good coating. This is strictly to personal preference. I like to give it a good thick coating and rub it generously into the meat.
- Cover in plastic wrap and leave in the fridge for 24 hrs.
- Prehead oven to 250F
- I cook my pork shoulder in a cast iron pot with a tight fitting-lid. Use what you have on hand, the main thing is having the meat covered while it cooks.
- Cook the pork shoulder for 3 hours. Check for tenderness after 3 hours, if it needs more time, put it back in. It's ready when the meat easily pulls apart with forks.
- Turn oven up to 300F.
- Discard any extra fat layers from roast and fork the meat apart, discard any fatty tissue you come across.
- Once meat is pulled apart, taste and adjust seasonings, I add extra dry spice rub here, as well as my bbq sauce. I add as much as it needs to reach my personal tastes.
- Once pulled pork is seasoned to your tastes, put meat back in oven, uncovered and leave to cook until most of the cooking liquids cook off and everything thickens up. 30-45 minutes depending on your oven.
- it's ready when it looks right to you.