Props to the Pig

Posted by Big Daddy Paul in Cooking and Eating

There is a lot going around about swine flu right now.  In fact, I thought Malcolm had it last night.  He had a high temperature, oinked when he sneezed and was wee wee weeing all around the house.  Classic symptoms.  When he woke up, they were gone.  Close call!

I took the opportunity to think about pigs and realized they they are easily my favorite animal, to eat!  While most people are out there trying to protect themselves from swine flu, I got me a bad case of swine lust.  What an animal!  You can eat it for breakfast, lunch or dinner.  You can eat it for fine dining or at a taco truck.  It comes in many different flavors, colors and textures.  Try as you might, you will not be able to come up with one organism that provides so many different amazing things to eat. Take that you stupid old cow!

One of the crazy awesomest things that the pig has given us is pulled pork.  It is pretty easy to make, so I thought I’d share the recipe.  This is a simple version.  I have a more complicated version which involves brining the meat and sleeping with your neighbor, but I’ll leave that for another time.

1. Buy a 5-7 pound pork shoulder from the store.  Ironically, this means you will be looking for what they call pork butt, even though it is from the shoulder, not the butt.  Why is it called the butt?  American’s love butts!  Can you imagine Sir Mix Alot singing, “I like big shoulders?”  I can’t.  If you can, buy pork raised humanely.  Being a pig sucks at the end, when the pig is slaughtered to become out food.  The least we can do is let the pigs have a little fun before becoming our breakfast.  I trust Niman Ranch, although I can’t always find it.

2. Take the meat out of the refrigerator an hour before beginning to cook it.  Put a rub on it.  I use a couple of tablespoons of paprika, chili powder and onion powder, with a hefty dose of salt thrown in there for good measure. Rub it all around the outside of the pork until it has a nice coating over it.  Then wash your hands, you have the residue from rubbing spices into a butt on your hands!

3.  Cook in an oven at 175 degrees for around 5-6 hours.  It is done if you stick a fork in it, pull it away, and a chunk of pork comes with it.  It is not done if if you stick a fork in it, and it squeals loudly.  Take the pork out of the oven and let it rest for an hour.  You can pull it apart without waiting, but the juice that squirts out of the roast will burn you and set fire to the kitchen.  While the pork is resting, play some nice mellow music for it, maybe Jack Johnson and try your hardest not to pick at it.  You entire house will smell like pork deliciousness, so leaving it alone will be tough.

4.  Put the pork on a cutting board and pull it apart with 2 large forks.  Small forks will cause your hands to cramp, so the larger the fork the better. I rip off a big chunk from the main carcass and then pull it apart until the meat is in long, thin chunks.  Toss with liberal amounts of barbecue sauce.  This expression is why I am a liberal.  Being conservative with anything, especially barbecue sauce, is just plain wrong.  Put it in a sandwich and you are set.   It will change your life.  When done, it should look like this:

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2 responses to “Props to the Pig”

  1. brad says:

    …. comment and comment and….

  2. Matt says:

    Mmmmm….pork. Do want.

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