That's all Folks!

This past weekend, I received my EveryDay Food magazine and it has this terrific picture of a pulled pork sandwich. I instantly craved one so we went to Famous Dave's but I wanted to see if I could make one myself. So today was the day. It was a two step process.

Easy Pork Shoulder (from EveryDay Food magazine)

7 lbs. boneless pork shoulder
1/2 C water
coarse salt and pepper

1. Preheat oven to 450. Using a sharp knife, score the fat (but not the meat) in a diamond pattern. Season with salt and pepper. Place pork, fat side up, in a roasting pan or dutch oven with 1/2 C water. Roast until some fat has rendered, about 45 minutes.

2. Remove pan from oven and reduce oven temperature to 350. Tightly cover pan with foil or a lid. Cook until meat is very tender, about 4 hours.

3. When cool enough to handle, remove fat from top of roast. Using two forks, shred meat into bite-sized pieces, discarding any large pieces of fat.

My biggest problem was trying to find this piece of meat. I was only able to find a 5 lbs. piece of pork shoulder with the bone-in. It worked fine, in the long run. It didn't need to roast 4 hours, only about 3. Made the whole house smell delicious. I found that scraping the side of the fork along the fatty parts, the fat skimmed right off without a problem. The 5 lbs. piece yielded about 8 cups of shredded meat. It can be kept in the fridge for three days or frozen for up to three months in 2-3 cup portions. Once the roast pork is done, it's on hand for quick and easy dinners. It would also be great for a party.

To make the pulled pork sandwiches, take two cups of the pulled pork and place them in a saucepan with barbecue sauce. The magazine said 2 cups of sauce, but that seems like a lot to me. I pour it in a little at a time until the meat was coated but not floating. Use your taste as a guide. Warm the meat and sauce through and put on buns (I like potato buns). They also suggest topping the sandwiches with coleslaw. We had my Uncle Josh's coleslaw on the side. They were delicious.