A New Challenger has arrived!
Hello fellow food lovers. I have decided that I will take on "Man Food's" Pulled Pork with my own pulled pork recipe. Though this might cause a little rivalry in the family at Best Served Hot, I welcome it with open arms and a empty stomach.
I have tasted both this recipe and Man Food's recipe and let me say this. The recipe before this wasn't man food.. It was more along the lines of "Boys Food." That's right, JB step aside, for your baby brother is coming to play.
I would like to start off by saying that making this is extremely easy, all you need to do is to set several hours set aside. Might I also add not starting this around 5pm, this would ensure you're not up at 2am. I would also like to say that if I am capable of making this awesome food in the space that I am currently living, than you my fellow readers have no excuse as to why you can't make something this delicious. I say this because this entire recipe was created and completed in a kitchen at a Fraternity House; see what I mean by having no excuses??? Now man up
Okay, now lets push the sibling rivalry aside because we will know who the winner is (and please Linzatart, leave this recipe to the men).
This recipe can normally feed, lets say 6 people. Or in my case 3 - 4 hungry Fraternity Brothers.
Here's what you'll need:
- 6 - 8 lb Pork Shoulder (Actually use shoulder, and not tender loin like the other recipe shows... please and thank you)
- 2 Cans ( 24 oz ) of Root Beer
- About half bottle of Blue Moon (what was already opened)
- 1 Bottle of a Spicy BBQ Sauce
- 2 Tbls Vinegar
- 2 Cloves Garlic (Grated)
- 1 Medium Onion (Grated)
- 2 Tsp Crush Red Peppers
- 1 Tbls Tomato Paste
- 1 Tsp Cumin
- Salt and Pepper
- 6 Large Rolls
- 1 Crock Pot
- 1 Large pot
Heat up a large pot and wait until its extremely hot. Throw in a little oil and throw in that pork skin! The skin has a lot of flavor in it, so cook that up for 10 - 15 minutes on a medium to medium high heat. This is when that Blue Moon beer comes into play, throw that in the pot and scrap the flavors off the bottom. Now add the sauce in batches. This is when I started pulling the pork apart. I chose a ladle and ladled in roughly a quarter of the juice at a time, waiting 10 - 20 minutes between each one. Once all of the juices are boiling, make sure you grab a weapon of choice to beat off any hungry scavengers picking at your pile of delicious food. For safe keeping transfer pork into a large bowl and cover with foil. I fought off these hungry vultures for almost 2 hours while my sauce rendered down into a thick, delicious sauce.