recipe. It was very good, and chock full of scallions, jalapenos and whole kernels of sweet corn. I recommend it, or Ina Garten's recipe for cheddar jalapeno cornbread. Use a recipe that is packed with flavor and a little texture.
Pulled Pork (adapted from Williams-Sonoma Essentials of Slow Cooking)
One 4-5 lb. boneless pork shoulder
2 tablespoons of oil
1 medium onion, chopped
1/2 cup chicken stock
1 clove of garlic, chopped
Salt and pepper, to taste
Trim off any large deposits of fat on the pork shoulder with a sharp knife. Tie the pork shoulder in three or four places with kitchen twine. Sprinkle each side with salt and pepper. Heat the oil in a large skillet/frying pan. Brown each side of the pork shoulder (it should take about 10 minutes to brown the whole shoulder). Remove the pork and set it aside. Sautee the onions in the rendered pork fat/remaining oil for 2-3 minutes or until tender and translucent. Add the garlic and cook for 1 minute more. Add the chicken stock and season with more salt and pepper to taste. Place the pork shoulder in a slow cooker. Pour the onion mixture over the shoulder and cook for 4-5 hours (on high heat) or 8-10 hours (on low heat). You can also place the shoulder in a dutch oven and cook it in a 300 degree oven for a few hours (about 6) too. Or, you can cook it on a grill over low heat.When it has finished cooking, remove the pork and let it cool for a few minutes on a cutting board. Then, snip off the twine with kitchen scissors. With two forks, shred the pork (it should pull apart very easily). Once you have shredded the entire shoulder, add the pork back to the pot it cooked in and combine with your favorite vinegar sauce. Let the pork warm with the sauce for half an hour longer.
Eastern NC Barbeque Sauce (adapted from Mike York)
1 quart Apple Cider Vinegar
Crushed Red Pepper Flakes
1 Tablespoon of Ketchup
Salt to taste
1-2 cloves of garlic chopped (optional)
Heat the vinegar and pepper flakes in a nonreactive saucepan over medium-high heat for 5 minutes. Remove from heat and stir in ketchup and salt, and garlic if using. This is based on personal taste, so add as much or as little red pepper and salt as you wish. When cool, pour the sauce back into the bottle until ready to use.
Fennel Slaw (adapted from Mike York)
1-2 heads of fennel
1/2 cup of shredded carrots
1/4 cup of Duke's mayo
Shred the fennel very thin on a mandoline or use a very sharp knife to dice into thin slices. Mix in the carrots. Pour in the barbeque sauce and mayonnaise and toss gently. Serve with pork immediately.