Harvest Pulled Pork

It's fall and I love cooking seasonally inspired food, one of my favorite treats is pulled pork, last night I created the following recipe, its beautiful and rich, sweet and savory with colors of orange and green and brown, perfect to celebrate the season. Enjoy! (a note about my cooking... I'm not exact, I'm more of a throw things in a pot and hope it turns out (thankfully it usually does) so measurements are not precise... adjust as you like)

Ingredients:

1 boneless pork shoulder
dry mustard 1 Tbs
paprika 1 Tbs
cayenne1 Tbs
sea salt 1Tbs
black pepper 1 Tbs
apple cider vinegar 1 cup
Sugar  1/2 cup
Worcester Sauce 3 Tbs  
Elephant Garlic (the whole bulb, peeled) (this is the large giant garlic, when roasted it is sweet, almost like butter... super yummy)
Orange Bell Pepper (2, sliced in strips)
Anaheim Pepper (This is a green pepper, generally sweeter than a bell, but also with a little zip, 2 sliced in strips)
Olive Oil

Remove pork shoulder from refrigerator and remove from wrapping and let rest.
In a bowl combine mustard, paprika, cayenne, sea salt and pepper.
Drizzle meat with Olive oil and then rub in spices thoroughly.  Let meat rest 30 minutes.

Preheat oven to 350 F 


While meat is marinating, slice your peppers. I did the orange peppers in long strips lengthwise of the pepper and the Anaheim in shorter strips cross wise (it doesn't much matter though they will mostly dissolve in the finish product).

In a bowl combine cider vinegar, sugar and Worcester  sauce

In a Dutch Oven (I used cast iron), on stove top, drizzle with Olive oil generously and turn on heat high.

Brown all sides of pork shoulder. turn off stove top.

Place Peppers and Garlic in the pot. Pour Cider/sugar/Worcester liquid over meat.  

Cover with lid

Place in oven.


Cook for 4 hours. I checked it every hour and turned the meat. When its done the meat should "pull" and fall apart easily, all liquid will be evaporated into the meat.


I served it with brown basmati rice that I had seasoned with more dry mustard, paprika and cayenne. 

To drink: a Elysian Night Owl Pumpkin Ale.