PULLED PORK...when those two words are uttered in our house, my family starts to chant, cheer, and drool.
Now, I try not to be too bossy, but I can't help myself this time. (Sorry my vegetarian and kosher friends.) The rest of you must try this recipe! It is that easy. That good. And I'm making some right now.
This recipe comes from David Chang (of beloved Momofuku) and his new magazine Lucky Peach. This is the pulled pork Chang sticks in Momofuku's pork buns, bowls of ramen, etc..
We've made this recipe a half dozen times since we discovered it a couple of months ago. We scarf the crispy, juicy, salty pork on its own (with maybe a veggie or two along side just to make us feel healthy.) Pulled pork tacos with radish slices and guacamole have also proved a popular variation on this piggy theme. And if there are ever any leftovers, a sandwich with pork slathered with BBQ sauce is our favorite option.
Now that we are hooked on this pulled pork, I'd love any other ideas you guys might have for ways to eat it. Suggestions, anyone?
Be sure to take into consideration that the pork needs to sit overnight in the fridge with its salt/sugar rub, and it does need to roast for 6 hours in the oven. Be patient. It's worth it!
INGREDIENTS from Lucky Peach Issue 1
- 3-4 pounds boneless pork shoulder
- 1 tablespoon + 1 teaspoon Diamond Crystal Kosher Salts per pound of pork *
- 1 tablespoon + 1 teaspoon sugar per pound of pork
- black pepper
Rub salt, sugar, and a bit of ground pepper onto the pork shoulder. Cover and refrigerate pork overnight.
The next day, preheat oven to 250 degrees Fahrenheit. Place seasoned pork into a roasting pan. We use our trusty cast iron skillet. Toss it in the oven.
Roast for 6 hours. Lucky Peach suggests occasionally basting the pork with the rendered fat and juices after 3 hours. (Honestly, I usually skip the basting and really dig the crispy exterior.)
After 6 hours, take the pork from the oven, let it rest for a half hour or so. Then use forks to break apart the pork. Lucky Peach says to "savage the pork with two forks." I LOVE that!
Cannellini Bean Soup with Wilted Greens: this soulful recipe from Alice Waters lives deep in my archives, but I've made a couple of batches recently, loved every bite, and I thought you might enjoy it too!