Tags

, , ,

*Drool* Ok, so this isn’t *technically* Carolina-style pig. I lack a pit and/or a smoker and am not bbq level confident about my grill skills, so this is a compromise. A damn tasty compromise. This pork is a great thing to have on hand when the midday munchies hit and gives you more than a week’s worth of lunch or dinner toss-in meat. Making a salad? Chuck in some pork. Need to use up some random veggies and half an avocado? Call it a stir-fry and add some pork. Craving pineapple, pork and vinegar? Well, there you go. You can make this wonder meat on a Sunday and eat it all week. Now that’s my kind of time vs. payoff investment.

_DS34157w

Slow Roasted Pork, Carolina Style (paleo)

Based on the Momofuku Pork recipe posted on Yummy Supper

3-5 pounds pork butt (shoulder), skin removed
3 tsp. salt per pound (I used sea salt)
1 Tbsp. + 1 tsp. sugar per pound (I used regular white)
Black pepper
Time
Heat

1 c. apple cider vinegar (Bragg’s is awesome here)
1 Tbsp. brown sugar
2 tsp. Texas Pete (or other hot sauce if you must. you can also omit for a less spicy version)
Big pinch red pepper flakes
Few grinds black pepper
1 big pinch salt

Mix your salt, sugar and pepper together in a small bowl and sprinkle very liberally over the pork on all sides. Place in the fridge to cure for 24 hours.

Preheat your oven to 250 degrees F. Slap your pork into a cast iron skillet or similar pot and slip into the oven for 3 hours. After the 3 hour mark, baste once an hour for an additional 3 hours.

While your pork is going through its first stage cooking, make the sauce by combining all ingredients in a small saucepan and bringing to a boil. Stir until the sugar and salt are dissolved, remove from the heat, and let chill in the fridge a couple hours until ready to serve.

Pull when falling apart to the touch and a beautiful mahogany with a maddening smell. Pull with 2 forks like a dog burying a bone.

Slather with sauce and serve with everything – pineapple salsa, broccolini & avocado, just a fork … seriously, pork goes with everything. It’s the LBD of dinner meats.

Serves a bunch.