Oven Pulled
|
|
DIRECTIONS:
Preheat oven to 250°F.
Place diced onions in bottom of dutch oven. Lightly coat pork butt with olive oil and apply 1/4 cup rub to all sides. Place pork on top of onions, pour beer and stock down the sides of the butt being careful not to wash away the rub. Cover tightly and cook for 3-5 hours or until internal temperature of pork reaches 203-205°F. *
*About two hours into the cook, peel and dice potatoes and reserve in a bowl of cold water. About one hour into the cook, drain and rinse potatoes, place them into a pot and cover with chicken stock (or water) until liquid reaches 1" over potatoes. Bring to a light boil then a brisk simmer. Simmer for 25-30 minutes, or until potatoes almost fall apart when pierced with a fork. Drain potatoes and return to pan for a few minutes to slightly dry them out. Add butter, salt, pepper and milk. Continuously stir and mash potatoes along the way. The potatoes will seem soupy but keep stirring! They will stiffen up a bit, especially as they rest.
Once pork has cooked through, use tongs to transfer pork to a large bowl, along with 1/2 cup of the cooking liquid & onions. Sprinkle pork with remaining 1TBSP. of rub, cover bowl loosely with foil and allow meat to rest for 15 minutes before shredding with two forks or "bear claws." (After shredding, you can optionally place shredded pork on a broiler safe pan and crisp edges under the broiler for a few minutes.) Add BBQ sauce to the meat to your liking.
Cook desired amount of frozen yellow corn according to package's directions. You can add a little salt, but the salt from the rest of the dish should suffice. To a bowl scoup out a nice mound of mashed potatoes followed by corn and topped with a good helping of pork. Garnish with additional BBQ sauce and flat leaf parsley if desired.
PRODUCTS WE USED FOR THIS COOK:
Preheat oven to 250°F.
Place diced onions in bottom of dutch oven. Lightly coat pork butt with olive oil and apply 1/4 cup rub to all sides. Place pork on top of onions, pour beer and stock down the sides of the butt being careful not to wash away the rub. Cover tightly and cook for 3-5 hours or until internal temperature of pork reaches 203-205°F. *
*About two hours into the cook, peel and dice potatoes and reserve in a bowl of cold water. About one hour into the cook, drain and rinse potatoes, place them into a pot and cover with chicken stock (or water) until liquid reaches 1" over potatoes. Bring to a light boil then a brisk simmer. Simmer for 25-30 minutes, or until potatoes almost fall apart when pierced with a fork. Drain potatoes and return to pan for a few minutes to slightly dry them out. Add butter, salt, pepper and milk. Continuously stir and mash potatoes along the way. The potatoes will seem soupy but keep stirring! They will stiffen up a bit, especially as they rest.
Once pork has cooked through, use tongs to transfer pork to a large bowl, along with 1/2 cup of the cooking liquid & onions. Sprinkle pork with remaining 1TBSP. of rub, cover bowl loosely with foil and allow meat to rest for 15 minutes before shredding with two forks or "bear claws." (After shredding, you can optionally place shredded pork on a broiler safe pan and crisp edges under the broiler for a few minutes.) Add BBQ sauce to the meat to your liking.
Cook desired amount of frozen yellow corn according to package's directions. You can add a little salt, but the salt from the rest of the dish should suffice. To a bowl scoup out a nice mound of mashed potatoes followed by corn and topped with a good helping of pork. Garnish with additional BBQ sauce and flat leaf parsley if desired.
PRODUCTS WE USED FOR THIS COOK:
Sam Adams' Cherry Wheat beer
|
Gusto's Georgia rub
|
Dinosaur Bar-B-Que's "Sensuous Slathering" BBQ sauce
|
