Monday, June 17, 2013

Pulled Pork

Pulled Pork Lo MeinI really like pulled pork. The only thing is that I tend to make too much and Hubby and I'll be eating it for the next week or so. That's a bit too much. Luckily we have two more mouths to feed. Or rather its easy to rope in two more mouths so making dinner is a lot easier. It's always easier to make food for 4-6 people than for only 2 (K still doesn't eat enough to count as one person).

Originally I put 2 tablespoons of salt but I'm going to half it in the recipe. 2 tablespoons is way too much! It was crazy salty and hurt my tummy. Thank goodness I had food left over for K. Otherwise he wouldn't have had anything for dinner. :(

Pulled Pork
(serves 6-8)

  • 3-4 lb pork shoulder
  • 2 Tbsps paprika
  • 2 Tbsps packed brown sugar
  • 1 Tbsps salt
  • 1 Tbsp ground black pepper
  • 1 Tbsp onion powder
  • 1 Tbsp granulated garlic
  • 1/2 - 1 tsp cayenne pepper
  • 1 cup ketchup
  • 2 Tbsps Worcestershire sauce

Marinating Pulled Pork Directions:
  1. In a large Ziploc bag, combine paprika, brown sugar, salt, ground black pepper, garlic, onion powder and cayenne powder. Place pork shoulder in bag, close and shake and massage well to get pork shoulder ever coated. Open up the bag a little and squeeze out as much air as possible while closing the bag back up. Marinade in the fridge for 8-24 hours.
  2. Place pork shoulder into the Instant Pot. Cover with ketchup and Worcestershire sauce. Press the Meat button and adjust to 50 minutes.
  3. Sit back and relax for a little over an hour. When the meat is done, use two forks to shred. Mix with the sauce thoroughly and serve with coleslaw and/or pickles on buttered toasted buns. Or you can be weird like me and have it with noodles to make a Lo Mein out of it. :)