Saturday, July 23, 2011

little red in summer


Little Red, my cast iron Dutch oven, is pretty much shelved for the summer months except for pulled pork.  Rub a pork shoulder with your favorite blend of spices (I use cumin, chili powder, garlic powder, onion powder, salt and freshly ground pepper) pop in a cast iron with a lid, and cook extra slow, about 18 hours at 175 degrees.  The pork will seriously melt in your mouth.  Top with your favorite BBQ sauce; quintessential American yum.


38 comments:

  1. OH MY GOD! This sounds to die for...I made a apricot pulled pork last year, I may have to do it again...thanx for the insperation :)

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  2. Apricot? Now that sounds like a whole lot of yum!

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  3. hi tess...i just LOVE coming here to visit you !!!! always something good cooking

    :-)

    this looks GREAT !!!
    i have the same pot i think...le creuset ? mine is little blue !!!

    i just made bbq sauce this morning...it is sitting on the stovetop right now !!!

    going on bbqed steak tonight...
    wish you were here to join us !!!

    sending love,
    kary and teddy
    xx

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  4. mmm. we just had pulled pork at work, but yours looks heavenly

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  5. Thanks for that receipt; I have my mother's (maybe it's my grandmother's) cast iron. Didn't know I could go that low . . . I love using cast iron.

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  6. oh, how many pounds and bone in or boneless?

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  7. Tut, it's about a 6 lb shoulder, bone in.

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  8. thanks! May be on the menu when L comes back from Obie

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  9. OOoh, Willow! My mouth started watering when the picture came up. I think I need to go cook something...

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  10. Never tried this, but looking at your photo, I will have to.

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  11. i can't believe this...
    i almost never cook anymore,
    but i made an apricot picnic fresh pok tonight.
    it was deeelish.

    your looks even better.
    xx

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  12. yes!
    I do love me some pulled pork...
    where's the slaw? :)

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  13. Slow cooked is always brilliant. Very nice mate!

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  14. Yum. I might even make it -- despite my proclivity toward the North Carolina vinegar-based pulled pork barbecue!

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  15. It's just the thought of having the oven on for so long in this weather... Otherwise this sounds like my idea of HEAVEN.

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  16. Yum! That may be on the menu next weekend here - it's mid winter in New Zealand - perfect timing for a slooowww roast!

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  17. Ah it needs roast potatoes and Yorkshire Pudding with it.

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  18. It's got a beautiful bark on it, like it was smoked or on an open flame. Is that from the spice rub? It looks delicious!

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  19. Mmmm .... something smells good over here. Wasn't sure what pulled pork was and googled it....Oh Boston butt. Yum!

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  20. delicious, esp if someone else cooks it. i dont think i'd have the patience.

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  21. Is it possible to increase my calorie intake over the internet?

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  22. Synchronicity once again! I made spareribs in my slow cooker yesterday. I saw two beautiful pieces and couldn't resist, but we had so much to do, I pulled down the crock pot, a wonderful bottle of smokey BBQ sauce and 8+ hours later, a wonderful summer supper. I think I have a pork roast in the freezer from my last pulled pork episode. I'll be making coleslaw tonight!

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  23. MAS, yes, the "bark" was fabulous. It's partly from the rub, but mostly just from the extra long, slow cook time.

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  24. I made fresh green bean salad to go with, instead of coleslaw. It was a lovely change.

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  25. oh my, you make it sound so easy and look so delicious! must try!

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  26. Looks wonderful - never heard of it before.

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  27. Pulled Apricot Pork (caps intended) it IS...but next Sunday!
    Thanks! You are wonderful to share .

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  28. I had never even heard of pulled pork until this summer
    and now I LOVE it.
    What a recipe --I will try it immediately

    oxoxo

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  29. One of my favorite sandwiches - pulled pork.

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  30. I always cook this in the slow cooker ...maybe I'll try it this way next time it looks so yummy!

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  31. This sounds to be a must. 18 hours? Wow! Alan wants Yorkshire Pud with it?????? It's pork! But those Yorkshire men will eat YP with anything including syrup!

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  32. OMG that looks picture perfect. I can only imagine how good it tastes..and I don;t generally even eat pork. LOL

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Inject a few raisins of conversation into the tasteless dough of existence.
― O. Henry (and me)