Gotta love the basics. Try my Basic Pulled Pork recipe with so many options.
This "basic pulled pork" can be made one day, pulled/shredded the next, and then used later for SO MANY RECIPES. I call it "batch cooking"! Make a large batch of something, keep the flavours simple, freeze it for later use, then customize quickly for a fabulous meal at a later date. This saves on time and clean up. It helps you reduce waste by transforming leftovers into something new rather than just re-heating the same old, same old.
Your choice ... you can make in the oven, slow cooker or instant pot. I often do it in the oven after I have baked a bunch of bread, then just set it and forget it. I make a HUGE roast, let it cool in the fridge overnight, discard all the excess fat, pull/shred, then divide it in to freezer bags for quick meals during the week.
Then, I can make a quick choice on my desired meal, pull the meat out of the freezer (place in refrigerator overnight), add some spices, sauces, and sides to create something amazing!
Check back here often. I will keep adding new flavour combinations. Here are just a few:
Classic BBQ Pulled Pork - just add your favourite BBQ sauce, serve with Mac & Cheese or on buns, add a quick coleslaw and dinner is ready in a pinch
Mexican carnitas (check back for this one - coming soon)
This "basic pulled pork" can be customized LATER for any flavour - be it barbecue, Mexican carnitas, Vietnamese Bánh mì style, or just a simple salt & pepper. It is tender, juicy, and perfectly cooked. You can make in the oven, slow cooker or instant pot. I often do it in the oven after I have baked a bunch of bread, then just set it and forget it. I make a HUGE roast and then divide it in to freezer bags for quick meals during the week. I just adjust my sauces and sides to create something amazing!
Author:
Shannon Peckford
Ingredients
3-6 lb pork shoulder , or butt
1 large onion, cut into thick rings
2-3 tablespoons grainy mustard or dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt or kosher salt
1 teaspoon black pepper
¾ cup red or white wine, beer, any type of juice, or water
Directions
Trim the pork of excess fat and cut into 6-8 pieces.
Rub the pieces of pork with the mustard. Combine the spices and salt and pepper in a small bowl, the sprinkle over the pork and rub all over with your hands or a large spatula. (This can be done the night before).
Oven Method: Preheat oven to 300°F. Place onion slices on the bottom of the pan (I use a small roaster, Dutch Oven, or a 9x13-inch roasting pan). Top with the seasoned pork, then pour liquid of choice (wine, beer, juice, etc) over the top. Cover pot with lid or tin foil and cook for 1.5 hours. Remove the lid or foil and cook for an additional 1-2 hours, until the internal temperature is over 195°F and the pork is tender and easily pulls apart with a fork. Remove from oven, let cool. This can be made a day or 2 before serving, let cool in the fridge for easier handling. Discard excess fat as you pull/shred the meat. I wear disposable gloves and keep a garbage bowl nearby to place the excess fat in. Decide on the flavour you would like: see ideas above. Add your sauce and serve as desired.
Slow Cooker Method: Place onion slices in the slow cooker. Top with the seasoned pork, then pour liquid of choice (wine, beer, juice, etc) over the top. Cook in the slow cooker on LOW (recommended) 8 hours or high for 4-5 hours, until pork is tender and shreds easily with a fork and the internal temperature is over 195°F. Let cool. This can be made a day or 2 before serving, let cool in the fridge for easier handling. Discard excess fat as you pull/shred the meat. I wear disposable gloves and keep a garbage bowl nearby to place the excess fat in. Decide on the flavour you would like: see ideas above. Add your sauce and serve as desired.
Instant Pot Method: Place onion slices in the Instant Pot. Top with the seasoned pork, then pour liquid of choice (wine, beer, juice, etc) over the top. Cook on Manual/High pressure for 65 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid. Let cool. This can be made a day or 2 before serving, let cool in the fridge for easier handling. Discard excess fat as you pull/shred the meat. I wear disposable gloves and keep a garbage bowl nearby to place the excess fat in. Decide on the flavour you would like: see ideas above. Add your sauce and serve as desired.
Recipe Note
Keep checking back, I will update recipe ideas often.
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