I am dreaming of sunny days, warm weather and spending time outdoors so I thought I would share a versatile pulled pork recipe I made a few weeks ago. We spent the afternoon at a winery and watched a couple of precious people sky dive. You can read more about that here.
I know that picnic weather might be behind us until next spring. However, this recipe is easy and can be made ahead and used for sandwiches, in stir fried rice (recipe here), or as a layer in a burrito bowl or taco. You might even have your own favorite recipe so maybe this post will spark a make ahead dinner you can use for a few different meals.
2 pounds boneless pork shoulder
(I generally use a couple of Costco pork sirloin roasts as they are lean and a smaller portion for my family)
Salt and Pepper
5 Sprigs Thyme
3 Sprigs Oregano
1 small onion, pealed and quartered
2 large cloves of garlic
1 1/2 cups water
Season pork with salt and pepper. Brown in dutch oven with a tablespoon of olive oil over medium heat. Add remaining items. Bring to boil. Reduce heat and simmer on very low heat, covered, until meat is tender, about 2 1/2 hours. Uncover, boil until liquid has evaporated. Remove meat and shred or cut into small chunks. From the remaining liquid, remove stems from the ‘gravy’ and using an immersion blender or regular blender, blend until smooth. Use the ‘gravy’ to season shredded meat.
PS-check google for oven roasting temperature/time or for crock pot temperature and times. Or leave a note or link in the comments below
Serve with buns and barbecue sauce and coleslaw.
Serve with warm tortillas, salsa, guacamole and condiments.
Use leftovers in fried rice, burrito bowls, tacos.