Skip to main content

Teacher Party- Pulłed Pork


Sorry I don't have an actual pic of the pulled pork yet, but I will take one this evening. 

I've always been apprehensive about making pulled pork. What if it doesn't come out tender enough?  What if it doesn't have enough flavor?  But not anymore. What has changed my pulled pork world?  My pressure cooker.  I've cooked pork shoulder in my Instapot 3 times- and it has been perfect every time. 

I don't think there's any one right way to do this. You can adjust it to your tastes.  

In my opinion, the secret to good pulled pork is the dry rub. There are tons of brands on the market, but I like to make my own.  Here's my basic combination: brown sugar, granulated garlic, granulated onion, finely ground black pepper, salt, and smoky paprika. Amounts?  Depends on how much butt you're rubbing and what flavor profile you like. I like more brown sugar and garlic.  

However, for this party, I went a little crazy and cleaned out my spice pantry. 

I order most of my dry spices from Penzey's.  Every time I order, they always include little sample bottles of different spice blends for me to try.  This is cool, but those little plastic jars pile up in my spice pantry- and I hate plastic.  So I went on a rampage!  Here's what I put in the rub I used this time: Turkish seasoning, Greek seasoning, Bangkok seasoning, brown sugar, granulated garlic, granulated onion, smoky paprika, salt, and black pepper.  It made quite a bit of rub, but then, I cooked about 20 pounds of pig for this party, so I didn't have any left!

As for the actual cooking, it's almost too easy. I cut the pork shoulder into smaller chunks (because I can't overload my Instapot, I cooked the pork in 2 batches), rolled each chunk in the dry rub, then put it in the icebox for about an hour.  Half an hour before I wanted to cook it, I took it out and put it on the counter. 

I placed half the chunks in my Instapot, then poured in a root beer. I added a wee bit of water to make sure the liquid almost covered the meat. I closed the lid and set it to manual (pressure cook) for 75 minutes. It takes about 15 minutes for the temperature to build up before it seals and begins cooking, and it takes about 25 minutes after it cuts off for the temperature to come down and the pressure to drop. 

When the alarm goes off after cooking (75 minutes), I turn off the pot and let it sit for 25 minutes.  Then I release the pressure valve and open the cooker. The pork is soft and tender. I shredded it, put it in a foil pan, and poured the juice from the cooker over it. It is sitting, covered, in my icebox waiting for 25 people to show up tonight and devour it.  

Comments

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???



Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.



A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: