Posted by Mia | Posted in Picnic Food And Recipes | Posted on 28-05-2012
If you love the flavor and texture of tender pulled barbecue pork, you can enjoy the flavor on your next picnic, and you don’t even have to spend all day barbecuing. This pork shoulder requires 6 to 10 hours to cook, so it’s best prepared the day before or overnight.
Even though this roast spends a lot of time in the oven, the actual food preparation time is rather quick, and once it’s in the oven you don’t even have to open it or fuss with it until it’s almost done, so it’s a great thing to leave cooking as you go about your business.
7 or 8 pound pork shoulder picnic cut
1 teaspoon kosher or sea salt
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, sliced thin
1/4 cup balsamic or wine vinegar
2 cups chicken or beef broth
1 cup of your favorite barbecue sauce
Step 1: remove the pork shoulder from the package and set it in a large bowl or pan.
Step 2: Mix the salt, garlic powder, cumin, chili powder and black pepper into a dry spice rub. Sprinkle the rub all over the roast. Let it stand 30 minutes in the rub, or cover it and place it in the fridge for several hours.
Step 4: Preheat the oven to 250 degrees. Place your heaviest frying pan on the stove on high heat. Allow it to pre-heat.
Step 5: Add a tablespoon of oil to coat the pan. Place the roast in the pan and let it sit for 2 minutes. To develop a good, flavorful sear, the meat should not be moved.
Step 6: Turn the roast to sear another side of it for about 3 minutes, again without moving it. Continue turning it and searing it for 2 or 3 minutes one each side until you brown as much as possible.
Step 7: Transfer the roast to a baking pan. Leave the frying pan on the stove top and lower the heat to medium. Add another tablespoon of oil and throw in your onions. Sauté the onions until they’re translucent.
Step 8: Add the vinegar and 1/2 cup of broth to the onions and stir. Allow the mixture to simmer and reduce until at least half the liquid is evaporated. You’ll see it looks richer and more condensed:
Step 9: Pour the contents of the pan over the roast. Add the remaining broth to the bottom of the roasting pan. Cover the roast tightly with a layer of heavy duty aluminum foil, crimping around the edges of the pan to get a tight seal.
Step 10: Put the roast into the oven and let it cook for 6 to 7 hours. Do not open the oven. Braising the pork breaks down the collagen and muscle so it becomes insanely tender.
Step 11: After about 6 hours, poke a meat thermometer into the roast. Your target temperature is 190 degrees. If it’s not there yet, put it back into the oven.
Step 12: Once the roast reaches 190 degrees, remove the tray from the oven. Close the oven door and put it on broil.
Step 13: Take the aluminum foil off the roast. At this point, it should be so tender that it will actually jiggle if you shake the pan. Pull the meat back with a fork or set of tongs and it will begin to fall apart in chunks. Spread it around the pan in the juices.
Step 14: Baste it with the pan juices, and then slather your barbecue sauce over the top of the meat. Return the baking pan to the oven for 15 to 20 minutes, until the sauce begins to caramelize over the meat.
Step 15: Remove the roast from the oven and baste it again by ladling pan juices over it. At that point you can discard the bones, plate the chunks and enjoy a lovely dinner.
For sandwiches, pull that meat to shreds with two forks and mix it with just enough pan juices to wet it up. Spoon it onto a fresh bakery roll. Top it with sweet coleslaw, and — hot or cold — it’s perfect for a picnic.
Tip: if you’d rather not use the oven, you can cook the pork in a slow cooker. Prepare it exactly the same way. Cook it for 6 hours on high, or let it cook overnight on low for 10 hours. Place it in a tray under the broiler after basting and slathering it with sauce.