My daughter gave me a head of cabbage recently that I had to use fast. A recipe that came to mind was pulled pork.
The recipe I have is from my husband’s aunt that she found in her local paper in Suffolk, Virginia. I’ve had it for over 25 years and usually make it once or twice a year. It’s done in a crock pot, which is great. The ingredients are pretty common and the initially cooking instructions are to place the meat in the crock pot between 7 and 8 p.m. in the evening and have it cook through the night. However, the day that I made it I was home, so I started it at 11:30 a.m. The first round of cook was done at 7 p.m.
I’ve been searching the local food store meat counters for a 3-5 pound piece of pork butt to make pulled pork. Not having any luck, but needing something, I took the suggestion of someone in the meat department at Foodtown Sea Girt and purchased a pork loin end cut roast ($1.69/lb.) for the recipe.
Once the first cooking is done, you remove the pork from the crock and remove the meat from the bone(s) and begin shredding the meat with two forks. You save some of the cooking liquid and it add back to the shredded meat with some additional ingredients.
My husband and I like to have our pulled pork on a roll topped with coleslaw. There’s a recipe on my blog for coleslaw.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.