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This shredded pork recipe is made by braising browned pork shoulder or butt in wine and beef stock. It cooks long and slow and then is shredded and mixed with bbq sauce.
You can make this shredded pork in a slow cooker if you like. Just make sure to brown it before you add it to the pot. Don't discard those beautiful brown bits at the bottom of the pan. Scrape them with a little of the wine and add them to the cooker. They are delicious and will add a lot to your final result.
Serves eight
3 to 4 pounds pork shoulder
2 tbs. olive oil
1 large yellow onion
4 garlic cloves, smashed
8 sprigs thyme, tied with kitchen twine
2 cups beef stock
1 cup inexpensive red wine
1- 2 cups barbecue sauce
Salt, Pepper and Ground Cumin
Preheat oven to 350 degrees.
Rinse and pat dry the pork. Rub the pork liberally with salt, pepper and cumin.
Heat a large Dutch oven or ovenproof braising pan. Add the olive oil. Sear pork evenly on all sides. Carefully remove excess oil from pan and discard.
Add the onion, garlic, thyme, broth and red wine. Bring pan to a boil and cover. Place pan in oven and cook for 2 ½ to 3 hours.
Remove pork from oven and cool down. Shred pork and place in a large skillet.
Add the barbecue sauce and mix well. Heat through and serve in rolls with a pickle and some Cole slaw.
Pork no roll - CALORIES 332.45; FAT 11.64 grs (sat 3.30; mono 6.19; poly 1.24); PROTEIN 29.41 grs ; FIBER 0.58 grs; CARBS 30.98 grs; CHOLESTEROL 75.97 mg; IRON 2.25 mg; SODIUM 1361.82 mg; CALCIUM 39.90 mg
Print your recipe here - http://thefrugalchef.com/2009/01/shre...
