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Cooking with TAY: Pulled Pork

Illustration for article titled Cooking with TAY: Pulled Pork


We've got the Movie.


We know what we're making (Cubanos) and now I'm going to share something that will help in your quest for the perfect Cubano. While a cubano can have roasted pork, it can also be made with pulled pork. Pulled pork is a lot of work so I'd rate this one:

Skill Level: Even a Furby could do it

Time: CHRONOSPHERE (a lot of time)

So first. Go to your local grocery store and pick up a 4 Lb pork shoulder or pork butt. One of the great things about pulled pork is that it is CHEAP. Yes, the initial pork will cost you some but per meal value is huge. This will make a LOT of pulled pork.


For those of you who are not so inclined to do work/don't have a lot of ingredients:

Put the pork in a slow cooker fat side up (it really isn't a big deal if you do fat side down, I just find it easier when removing the meat from the crock pot, to do fat side up). Slather the whole thing with a bottle of BBQ sauce.


Cook on high for 5 - 6 hours (I've done 8 hours (while I went to work) and the meat gets a bit tough, but sometimes it's the only option)

Follow on, starting at PULLING...

For those of you who want a bit more subtle flavor


1 (4 pound) pork shoulder/butt

1 cup barbeque sauce (I use mutha sauce. It's so flippin' good)

1/2 cup apple cider vinegar

1/2 cup chicken broth

1/4 cup light brown sugar

1 tablespoon prepared yellow mustard

1 tablespoon Worcestershire sauce

1 tablespoon chili powder

1 extra large onion, chopped (I just quarter it. It won't be in your meat as an end product)


2 large cloves garlic, crushed (Again, just smash them with the flat of a knife, it's just for flavor)

Pork goes in first, throw everything else in after, and then cook on high 5-6 hours.



This is the crappy part. All that meat needs to be shredded. If you have children, now is the time to put them to use as slave labor kitchen helpers.


Take the pork out of the crock pot and put it on a large flat surface. Trim any excess fat.

Now if you're Novibear, you can use your bear claws. For the rest of us, forks work fine. You turn the forks so they're facing away from each other, insert them in the same spot, then pry the forks apart, tearing the meat along the way.


If you've never shredded meat this way before (this can be done for chicken tacos too), then this may sound complicated but really just stab and pull. You'll find what works best for you. You'll end up with about 1/4 inch wide by a couple inches long strips but there's no real "acceptable" metric so just think about how you want to pile it on your sandwich.


And that's it! Serve on buns or in a cubano.

UPDATE: Maveritchell mentions that the way to go is low and slow, as in put it on LOW for a longer time period (I'm guessing 8+ hours). My slow cooker is literally from 1980 so it's quite possible that my "high" is actually "not very hot." You'll have to, at least for your first time, mess around a bit and see what works for you.


S/He also suggests searing your meat prior to putting it in the slow cooker.

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