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All this week, Toponia Miller and Taylor Boetticher from The Fatted Calf will be sharing recipes from their new book, In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits, and Other Meaty Goods. They'll also be talking to us about making charcuterie, and giving away a few copies of their book! Read on, meat lovers.
Today: This pulled pork doesn't ascribe to any particular style -- but you'll want to adopt it as your own.
I can think of few better ways to spend a lazy summer day than to slowly smoke a pork shoulder to tender perfection and then shred it bit by bit into a steaming, irresistible mess. And there are few better ways to feed a crowd than with a mess of pulled pork. Traditionalists and keepers of the barbecue flame need to know that this recipe does not claim to ascribe to a particular style, wear any pedigree of authenticity, or challenge the cherished recipe of your grandpa. But it is quite tasty and worth a go even for the seasoned pit master. The brine begins tenderizing the meat and the long, leisurely smoke finishes the job. When all is said and done, this shoulder should be so tender it practically shreds itself.
Fatted Calf's Pulled Pork
Serves 10 to 12
For the Garlic Brined Pork Shoulder
4 quarts boiling water
8 ounces sea salt
9.6 ounces sugar
20 cloves of lightly crushed garlic
2 tablespoons black peppercorns
2 tablespoons yellow mustard seed
2 teaspoons chile flakes
2 teaspoons allspice berries
8 whole cloves
4 bay leaves
1 skinless, boneless pork picnic shoulder, butterflied
For the Black Coffee and Bourbon Barbecue Sauce
1 1/2 cups red wine vinegar
1 1/2 cups ketchup
1 cup pork broth
1/2 cup brown sugar
1/2 cup strong black coffee
1/4 cup bourbon
Smoky meat drippings, if available
Photo by Alex Farnum
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