Mischa, your food looks so lovely, as do you! Question, I want to make pulled bbq beef or pork sandwiches. I was thinking of putting it in my crock pot. A friend suggested I use tapioca pudding to give it a thicker consistency, but I've never heard of this. Would you suggest putting it in? I have a meat and potato man on my hands and he wants this! Thanks and please keep posting pictures of all your yummy food, I adore your blog!
Thanks for the kind words!! I’m kind of an old fashioned girl and have absolutely no idea how to even turn a crock pot on, so I can’t help you there. I’m also a total purist, and would not suggest putting tapioca pudding into any meat dish of any sort.
That said, my husband and I make a mean pork shoulder for pulled pork! It’s a super easy way to feed a crowd.
This recipe serves 4-6
Ingredients:
- 5lb bone-in pork shoulder (very important that it has the bone in)
- Seasoning (Salt, Pepper, Chili Powder, etc. Anything you like)
- 2 cups Cider Vinegar
- 2 Tbs Chile Pepper Flakes
Method:
If you have a smoker or grill, you can certainly cook your pork there, but throwing it in the oven is much simpler because the temperature is easily regulated.
- Preheat the oven: to 300, or heat up the grill/smoker to maintain a temperature between 275 and 300.
- Create the Basting Sauce: Combine the cider vinegar and the red pepper flakes.
- Season Pork: throughly with whatever you like, and place it in a roasting pan. Cook for 30 minutes. Baste. Cook for another 30 minutes, baste, add two cups of water to the pan, and cover tightly with foil. Cook for 5 hours longer, basting every 30 minutes, for a total of 6 hours of active cooking time.
The pork should be completely fork tender. If it isn’t, let it go for another hour. The bone should slip out easily. From there you can pull your pork and serve with your favorite bbq sauce and coleslaw! I also really love to use challah rolls for pulled pork sandwiches. Trust me, it takes it to a whole new level!
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