happy september! (and the easiest pulled pork).

Monday, September 1, 2014

Pulled pork
I am excited beyond excited that DUE MONTH is here! The little guy can surprise us with his arrival any day now. Since he probably won’t come until after his due date, we’re following our birth instructor’s suggestion to turn his “due date” into “date night,” with dinner reservations for Nick’s Laguna Beach. Part of me hopes he comes like tomorrow, and the other part of me hopes that he holds out until the 14th, so I can splurge on ahi and warm butter cake.

Now that it’s officially September 1, with summer coming to a close and my laziness growing by the day, it’s the perfect time to break out the crock pot and Le Creuset. September for me is all about comfort food - apple pie and hot cider, BBQ pulled pork sandwiches and homemade mac & cheese. I made this super easy BBQ pulled pork the other day, serving it over lettuce & veggies from our CSA basket and for another meal on a toasted brioche bun with a salad on the side.

5-Ingredient Easy Pulled Pork
2 1/4 lb. bone-in pork shoulder
Trader Joe’s BBQ Rub & Seasoning with Coffee & Garlic
1/2 -1 cup apple cider vinegar
1-1 1/2 cups apple juice (I used unfiltered apple juice from Sprout’s)
1/2 bottle Trader Joe’s Kansas City Style BBQ Sauce

Rinse the pork shoulder and pat dry. Season all sides with the BBQ rub and return the pork to the fridge. I used my 5 1/2 quart Le Creuset for this recipe. Heat your pan of choice, adding a pat of butter and grapeseed/olive oil after the pan is hot. Sear the meat on high/medium-high on all sides until the meat is a dark, crusty brown (at least several minutes on each side). Add a half cup of apple cider vinegar to start and about a cup of apple juice. Reduce the heat, and let the liquid simmer away. Preheat the oven to 350 degrees and then pop in the meat. I kept the liquid at a minimum, probably around a fourth of the way up the meat, adding more cider and juice when necessary. I checked and rotated the meat every hour, for a total of about 3 1/2 hours in the oven. Once the meat is fork-tender, use two forks to shred and add the BBQ sauce. I’ll probably make these for little Hawaiian roll sliders next time we have company.

Happy September, friends!

1 comments:

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