PULLED PORK...when those two words are uttered in our house, my family starts to chant, cheer, and drool.
That's right.
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!
