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 :)

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

    ReplyDelete
  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

    ReplyDelete
  4. Looks unbelievably good.

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

    ReplyDelete
  6. 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.

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

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

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

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

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

    ReplyDelete
  12. 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

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

    ReplyDelete
  14. Slow cooked is always brilliant. Very nice mate!

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

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

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

    ReplyDelete
  18. Ah it needs roast potatoes and Yorkshire Pudding with it.

    ReplyDelete
  19. 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!

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

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

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

    ReplyDelete
  23. 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!

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

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

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

    ReplyDelete
  27. Looks wonderful - never heard of it before.

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

    ReplyDelete
  29. 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

    ReplyDelete
  30. One of my favorite sandwiches - pulled pork.

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

    ReplyDelete
  32. 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!

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

    ReplyDelete

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