It's Thursday! Which means it's time to give thanks (I give thanks everyday, but Thankful Thursday has a real ring to it)
Today's thankful Thursday shall include my recipe for pulled pork for you enjoyment.
I am thankful for:
Walks with Chris and Abba
My new mini garden (which hopefully I won't kill)
Wednesday night worship
The children of Trinity
The arrival of the chapel chairs and new outdoor sign
Miracles in the lives of people around me
God's creation of the pig
I think God really had a great idea the day he created the pig. The pig allows us to enjoy barbequed ribs, pulled pork, bacon, the potential of a whole roast pig, bacon, pork chops, pork loin...did I mention bacon?
On Monday, I made the most amazing pulled pork. I would like to share the recipe with you now.
Ingredients:
2lb pork shoulder (or larger depending on how many people you have to feed)
Emeril's Essence
BBQ sauce of your choosing (I prefer Sweet Baby Rays or Gates)
Instructions:
Preheat oven to 300 degrees
Place pork shoulder on a rack in a roasting pan
Season the entire shoulder thoroughly with Emeril's Essence
Cover with tin foil
Put in oven
After 5 hours, remove the tin foil and let the pork continue to roast for 3 more hours
After the extra three hours, turn the oven off and let the pork sit in the oven for 1 hour
Remove the pork from the oven and place in a large bowl
Using either your fingers or two forks, pull the pork (It should be falling apart at this point)
Consume either as a sandwich or on a baked potato or just straight up. The BBQ sauce is optional.
I roasted the pork shoulder fat side up to let the natural juices and the flavor of the pork fat soak through the whole shoulder. If you would like a leaner pulled pork, put the fat side down (Warning: if you do this you totally miss out on the awesome flavor that the fat part of the pork contains).
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