I’ve been slowly reducing the amount of meat we eat, and replacing it with food that is “enhanced” by meat, or excludes meat. This is easy to do in the winter with soups and stews, and in the summer it’s easy to make fruit and vegetables the focal point of meals.
Probably in part because I don’t make this too often, this was well received. If you’ve never had this dish, it’s like pork rib meat that has fallen off the bone. Moist, tender, sweet, and tangy.
Like brisket recipes, this is a great way to take an inexpensive cut of meat and turn it into a group meal, with leftovers. And it’s so easy and low maintenance. I slow cook this, but you can use a dutch oven or large saucepan with a lid as well. The goal is to cook it slowly, until the meat falls apart and is soft to chew.
This recipe goes great with confetti coleslaw, sandwich rolls, onion cheddar biscuits (in the photo), and greens. I added a recipe for barbecue sauce as well, but feel free to use your favorite sauce. You’ll need to set aside about 4 hours, of cooking time.
My photo shows the pulled pork being quite moist, however if you want it drier, just leave it in a bit longer with the top off (about 30 minutes or so) to get that guey, slightly burnt taste of the tomato and honey on the verge of burning.