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OAMC Pulled Pork<\/p>\nOAMC Pulled Pork<\/p>\n
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1 boneless pork shoulder, 6 to 7 pounds, cut into 2-inch pieces<\/p>\n
1 large orange, cut into eighths<\/p>\n
8 garlic cloves, crushed with the side of a knife<\/p>\n
1 jalapeno chile, stemmed, halved lengthwise, and seeded<\/p>\n
2 medium fresh bay leaves<\/p>\n
4 small yellow onions, halved through the equator<\/p>\n
5 quarts water<\/p>\n
2 T. kosher salt<\/p>\n
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In a large stockpot or Dutch oven, combine the pork, orange, garlic, jalapeno, bay leaves, onions, and water and bring to a boil over medium-high heat. Skim off any foam from the surface and turn down the heat to a simmer. Cover and simmer for 2 hours, opening and stirring every 30 minutes. After 2 hours, pull one piece of pork out of the pot and check to see if it can be shredded by pressing it against the side of a bowl. If it\u2019s not yet ready, re-cover the pot and continue to simmer the pork until it can be shredded, checking every 15 minutes. When the pork is ready, drain the contents of the pot through a fine-mesh strainer set over a large heatproof bowl or other vessel. Transfer the pork to a metal bowl. Discard the orange pieces, garlic, jalape\u00f1o halves, bay leaves, and onion halves. Return the liquid to the pot and place on the stove to reduce over high heat. While the liquid is reducing, use two forks to shred the pork. Once the liquid has reduced to about 4 cups (it will be thick and bubbly), remove from the heat and stir in the salt. Pour the liquid over the shredded pork and use a rubber spatula to fold the meat and liquid together until the liquid is fully incorporated. TO FREEZE: Let cool to room temperature. Divide into 1-pound portions and package in your preferred freezer-safe container (we suggest vacuum pouches or zip-top plastic bags). Label and date and freeze for up to 9 months. TO THAW: Use the pull and thaw method (see this page) or the cold water method (see this page). TO REHEAT: To use a microwave, use the defrost setting to thaw and reheat the pork slowly. If your microwave doesn\u2019t have an auto-defrost setting, set the microwave on a medium-low setting (3 out of 10 on ours) and microwave in 4-minute increments, stirring after each increment. Make sure the container is microwave safe and vented.<\/p>\n
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Leftover Pulled Pork<\/p>\n
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Hungarian Pulled Pork Soup<\/p>\n
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Sticky Pork Lettuce Wraps<\/p>\n
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Pulled Pork Mac and Cheese<\/p>\n
Chili<\/p>\n
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Shredded Pork Carnitas<\/p>\n
Cuban Inspired Stewed Pork (Ropa Vieja)<\/p>\n
Shredded Pork Sticky honey-Garlic Pork with White Rice<\/p>\n
Pulled Pork Chili Verde<\/p>\n
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BBQ Pork Mac n Cheese Bake<\/p>\n
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1 cup uncooked white rice, rinsed<\/p>\n
3 T. salted butter<\/p>\n
4 1\/2 cups shredded cooked pork<\/p>\n
3 garlic cloves, minced<\/p>\n
1\/2 cup chicken broth<\/p>\n
1\/3 cup honey<\/p>\n
2 T. chili garlic sauce<\/p>\n
2 T. soy sauce<\/p>\n
1 tsp. toasted sesame oil<\/p>\n
1\/2 tsp. red pepper flakes, for garnish<\/p>\n
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Cook the rice according to the package instructions. In a large skillet, melt 2 T. of the butter over medium-high heat. Add the shredded pork and press it into an even layer. Cook, undisturbed, for 4 to 5 minutes, until it starts to crisp on the bottom, then flip and cook for 4 to 5 minutes on the second side. Transfer the pork to a bowl and set aside In the same skillet, melt the remaining 1 table-spoon butter. Add the garlic and cook, stirring, for 2 to 3 minutes, until fragrant. Add the broth, honey, chili garlic sauce, soy sauce, and sesame oil and whisk to combine. Bring to a simmer, then cook for about 5 minutes, until the sauce has reduced slightly. Return the pork to the pan and toss to combine with the sauce.\u00a0 Serve the pork over the rice, garnished with the red pepper flakes.<\/p>\n","protected":false},"excerpt":{"rendered":"
OAMC Pulled Pork 1 boneless pork shoulder, 6 to 7 pounds, cut into 2-inch pieces 1 large orange, cut into eighths 8 garlic cloves, crushed with the side of a knife 1 jalapeno chile, stemmed, halved lengthwise, and seeded 2 medium fresh bay leaves 4 small yellow onions, halved through the equator 5 quarts water 2 T. kosher salt In a large stockpot or Dutch oven, combine the pork, orange, garlic, jalapeno, bay leaves, onions, and water and…<\/p>\n