Sunday, June 9, 2013

Creole Pulled Pork

I do love a good crock pot recipe that will feed you for days. I combined this crock pot love with my current obsession with creole seasoning and boom! Not cooking for at least three more days. I went with a five pound piece of meat and let it cook a smidgen longer. I swapped out the mix of paprika/salt/pepper for Tony Chachere's Creole Seasoning and added a lot more than the recipe called for both before the cooking and after the meat shredding. It's not a saucy bbq but that's good because you can have it plain with the creole spices or customize it by added the desired amount of bbq sauce to your sandwich. I topped it off with asiago cheese and some spicy sriracha coleslaw (just add the desired amount of sriracha to mayo and throw in the shredded veggies). It's been a big hit and I haven't heard Mr. Lawyer complain about being hungry all weekend.
Creole Seasoned Pulled Pork
(from the Food Network Magazine)
1/2 cup apple cider vinegar
1/3 cup ketchup
1/4 cup plus 2 tablespoons spicy brown mustard
1 tablespoon molasses
2 tablespoons packed light brown sugar
2 teaspoons paprika (or replace spices with creole seasoning)
Kosher salt and freshly ground pepper
1 3-to-4-pound boneless pork shoulder
2 links andouille sausage
1/3 cup mayonnaise
8 soft sesame buns
Pickle slices and potato chips, for serving
1. Whisk 1.5 cups water, the vinegar, ketchup, 1/4 cup mustard, the molasses and 1 tablespoon brown sugar in a 7-to-8-quart slow cooker.
2. Combine the remaining 1 tablespoon brown sugar, the paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl or use an equal amount of creole seasoning. Rub all over the pork, then add to the slow cooker along with the sausage. Cover and cook on low, 8 hours.
3. Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 15 minutes.
4. Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with enough of the reduced cooking liquid to moisten; season with salt or add more creole seasoning (I think I added in between 1 to 2 tablespoons).
5. Whisk the mayonnaise and the remaining 2 tablespoons mustard in a small bowl; spread on the buns. Fill with the pulled pork and pickle slices. Serve with potato chips.

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