Donna's Daily Dish
Inspiring people to create every day recipes
Sunday afternoon I took myself over to Whole Foods and purchased a bone-in pork butt for my pulled pork. I first seasoned the pork with salt and pepper, then browned all sides in a cast iron frying pan before placing it in the slower cooker. Once I had that done, I merely poured in the Williams-Sonoma Apple Cider Pulled Pork Starter and let it cook for six hours. The recipe on the jar said to cook for four hours on high. However, I have another recipe which calls for cooking the meat for 7-8 hours. After the four hours on high, I reduced the crock pot temperature to low and let it go another two hours.
One it was done, I took the pork out the cooking liquid and easily shredded the meat. Since we were having the pork later in the week, I placed it in a casserole dish. I then took the sauce and poured into a fat separator before pouring it over the meat.
To go along with our pulled pork, I prepared Aunt Shirley's Cole Slaw. My husband likes to have his pulled pork on a hard roll and then topping the pork topped with cole slaw.
We had the pulled pork Tuesday night and it was delicious. The sauce gave the meat a nice smokey flavor with a bit of tang from the apple cider vinegar. As the cole slaw was prepared head of time, the ingredients had a chance to soften the bitterness of the cabbage. It made for a easy meal preparation for a weeknight.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners. To receive my quarterly newsletter, click on link below and use “Subscribe” button.