This is our fifth recipe from Emeril’s new cookbook, as we continue our participation in the One-Pot Blogger Cooking Party.
Along with nineteen other foodie blogger’s, we are sharing recipes, photos and our experiences from cooking within the new cookbook. Today, I am going to share our experiences from making the Slow-Cooked Pulled Pork as found on page 260 from Emeril’s new cookbook Sizzling Skillets and Other One-Pot Wonders which is available for pre-order now, the book goes on sale on Tuesday, September, 27, 2011.
Check out our other four recipes which include three from last week, where we kicked off the One-Pot Blogger Party here on CCR!
- Cajun Shrimp Stew
- Red Bean and Rice Soup
- Chicken and Andouille Jambalaya
- Linguine with Artichoke, Shrimp, and Mascarpone
Emeril’s recipe for Slow-Cooked Pulled Pork is included in the Slow-Cookers chapter along with 19 other recipes that can be prepared from a crock pot or slow cooker. This recipe is just one more reason why you need to get this cookbook!
Living in one of the top hog producing states has it advantages, great prices on pork products is one of them, and another is the variety and quantity of great pork recipes and BBQ joints that offer up great eating. North Carolina is the second highest producer of hogs in the country with Iowa at the top, according to Stuff about States.com. Any NC BBQ joint worth their street cred will have really good pulled pork on their menu.
This pulled pork is as tender and moist as any I have tasted. The meat is falling off the bone, and so moist that the juices will flow like the water of the mighty Mississippi. The meat is as tender and meltingly good as a marshmallow inside a hot s’more at the campfire. And the flavor, oh my, this pulled pork is as rich in flavor as Oprah is the top paid women on television.
If you are not convinced yet, just take a look at these snaps from our pork shoulder roast. I guarantee you will love this pulled pork recipe, or my name isn’t Ryan Boudreaux.
About the recipe
The recipe calls for a Boston Butt pork roast, either bone-in or boneless, we used a pork shoulder roast. You want either one because the fat content contributes to the tender and flavorful outcome with the slow-cooking method.
The basic steps are to stud the roast with several sliced garlic cloves, then rub the exterior with a spice rub mix that Emeril provides in the recipe. Then place the seasoned roast in the refrigerator overnight to marinate. Before adding the seasoned and marinated roast to the slow-cooker allow it to rest at room temperature. In the slow-cooker set on high, the roast is allowed to cook until fork tender.
Did you notice in the image above that I have the Emeril knife block and behind that is an Emeril’s blender. I have had those items in my kitchen arsenal for many years…. Emeril puts his name on quality kitchen products.
Don’t have a slow cooker?
No worries, you can simulate a slow cooking method by placing the seasoned roast into a large roasting pan, then cover tightly with foil, and place in a 300 degree oven for 2 1/2 to 3 hours, or until fork tender. Still, a one-pot wonder recipe, just in a roasting pan, that’s all.
Pulling the pork
Once done and transferred out of the slow-cooker allow the roast to rest then using two forks you pull apart the tender meat, several images of the pork pulling are displayed below:
And dinner is served….
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