Pulled Pork

Pulled Pork

Everybody loves it, and it's easy to do for guests

Pulled pork has to be slow-cooked, but you can get it ready an hour before everyone shows up, and then just warm it up when it's needed - and who doesn't love pulled pork? Sweet, salty, sour - this has everything you want.

How to make pulled pork:

After lunch, set the oven to 275 F. Put a pound of pork shoulder (also called pork butt or boneless country style ribs) in a roasting pan, sprinkle a handful of dried thyme on top, and pour a half a cup of water into the pan. Cook undisturbed, covered with a cookie sheet, for three hours.

Remove from the oven, uncover, and let the meat cool until it's easy to handle, about ten minutes. Lift the meat out into a bowl and shred it with two forks. Don't over-shred - you don't want a paste. Pour a cup of the liquid (fat and water) from the pan into the shredded meat (that's probably all of it). Add a large pinch of salt, black pepper, half an onion (chopped) and two cloves of garlic (chopped), a generous dose of red pepper flakes, a teaspoon of anchovy paste, a little vinegar, a can of tomato sauce, a couple tablespoons of brown sugar, a teaspoon of mustard, some more thyme. Mix and serve. Good with hamburger buns, coleslaw.

Vegetarian or vegan

Pulled pork is not at all vegan or vegetarian, sorry.

Can I keep pulled pork for later?

Yes, you can keep it in the refrigerator, well sealed up in a tupperware, for a week, and it will be even better the next day, or the day after that, as the flavors mix. It won't freeze well though.