Pulled Pork

Pulled Pork

So this is going to take a few hours to cook

4.2 kilos = 9.2 pounds. 

But it was the $12.00 price that caught my eye

Washed off. Now this is a pretty big cutting board

Scored the skin

Salt and pepper. Nothing fancy to get in the way of the taste of the pork. You can add sauce to the finished product

Into "our" new 6 1/2 quart Porcelain coated Cast Iron Dutch oven. (Wedding present from Mum & Dad) 

30 min at 450. Then turn down to 250 for the next 9 hours. Now the LONG wait.

This is the results after 8 hours in the oven at 250. You just can't smell via Facebook just yet. Some day though.

I was really surprised how much meat was left once we had removed the bone, threw the skin and fat out to the feral cats. Tonya and I had two huge sandwiches and still got 3 freezer bags of pork.

So yesterday, while were at Superstore, I got another @ $11.50. Can't wait to cook that one too!

Ingredients

1 x Pork Picnic Shoulder
Salt and Pepper to taste

Stuff you will need

Large Dutch Oven - big enough to hold your pork roast
Patience

Directions

Take the roast out of the package and wash it off with warm water.

Score the skin about every inch or so wide.

Put your roast into the oven, without the lid.  30 minutes at 450 F.  Then turn the oven down to 250 F and let it sit for another 9 hours.

Remove the skin and fat.  Throw that out to the seagulls or put it in the green bin.

Roughly cut up the roast.  About 1 inch thick pieces.  Then with two forks, rip the meat apart. 

Serve on a crusty bun with your favorite BBQ Sauce.  Like my Jack Daniels BBQ Sauce, that can be found at: http://cookwithmitch.blogspot.ca/2016/08/jack-daniels-bbq-sauce.html

Comments and suggestions are ALWAYS welcome.