Ageists, step to the side - who says that an old banana can't be the sweetest thing you've ever put in your mouth? With a luxe combination of bananas, butter, brown sugar and booze, this recipe proves the naysayers wrong. Dead wrong.
Oven Pulled Pork with Mustard Slaw
How to Successfully Pork Your Fork
No it didn’t. You knew exactly what you were begging for. Own your porkiest desires.
I guess you’re right – the real problem is that I wasn’t being specific enough. I, Cassandra Wellington, would like a fall-off-the-bone fork tender pork shoulder and a scoop of spicy mustard slaw, all lavished upon a giant kaiser roll. I want each bite to be so juicy, I need a plethora of napkins at arms reach. And then, after all that, I’d also like to get laid.
Oh, I love it when you talk dirty to me. I picture you with juicy goodness dripping off your chin.
Usually people have to pay extra to see that kind of action, but for you, I’ll do it for free.
No need, baby. Throw in the pulled pork and I’ll pay you for it.
Dirty Girls Oven Pulled Pork
You’ll need to start this baby out a day before you want to eat – the pork shoulder gets all sweet and salty from a brine bath overnight. Plus it keeps the meat nice and wet as it cooks, which as you know, is our mission in life – keeping things nice and wet.
1 c. of brown sugar
1 c. of kosher salt
1 c. of water
3-4 lb. pork shoulder
1 tbs. of kosher salt
2 tbs. of paprika
1 tbs. of garlic powder
1 tbs. of onion powder
1 tbs. of dry mustard
1 tbs. of brown sugar
1 tsp. of ground cumin
1 tsp. of chili powder
1 tsp. of black pepper
3-4 drops of mesquite liquid smoke
1 large oven brown-in-bag
1 tbs of flour
barbecue sauce of your choice for serving
In a large stock pot big enough to hold the roast, add the sugar, salt and water. Stir until sugar and salt are dissolved and then add the pork roast. Add enough additional water to cover and pop that baby into the fridge. Brine overnight.
Combine salt and dry spices in a small bowl. Take your roast out of the oven and dry with paper towels. Rub meat with the kosher salt and dried spices. Sprinkle the flour into the oven bag and then add the roast. Tie and then place on a cookie sheet. Bake at 350° for 2 1/2 to 3 hours, or until meat is extremely tender. I like to test it in the not so safe way of simply poking the roast through the bag – if it doesn’t resist the touch, you are ready to shred.
Let the roast rest for 5-10 minutes and then open the bag. Remove the roast from the liquid in the bag and place in a large bowl. Using two forks, shred the meat, incorporating a little of the fat and juices from the bag to keep moist. Taste for seasoning and add more liquid as needed. Serve on sweet rolls or kaiser rolls with a squirt of barbecue sauce and a dollop of mustard slaw.
No Fuss Mustard Slaw
We’d love to pretend that we make the dressing for the cole slaw from scratch like we do for most of our dishes, but for this one, we totally phone it in. Why? Because it’s fucking delicious.
1 bag of pre-shredded cole slaw
1 bottle of cole slaw dressing (Marzetti is our fave, but Kraft works too)
2 tbs. of whole grain mustard
1 tbs. of finely chopped parsley
salt and pepper
About 5 minutes before you want to eat, put the cabbage in a bowl and squirt on about 4 tbs. of cole slaw dressing – basically, just enough to wet the cabbage. The mixture should look dry because as soon as you add the dressing, the cabbage will start to release liquid. Soggy, overdressed cole slaw is for shiteaters, as far as we’re concerned, so keep the dressing light at this point. You can always add more later.
Stir in the mustard, parsley and a pinch of black pepper and let rest for 5 minutes. Taste for seasoning and add salt and pepper as needed. Serve.