It's the weekend YAY!!!!!!!!!! Time for a good old fashion North Carolina Pulled Pork
You'll want to put this together on Friday so it can marinade overnight then roast it starting Saturday morning for a Saturday dinner and great Sunday left overs. Enjoy!
Old Fashioned North Carolina Pulled Pork
Ingredients:
1 6 to 8 Pound Pork Shoulder
1 Tbsp Chile Pepper
1 Tbsp Cumin
1 Tbsp Oregano
1 Tbsp Garlic Powder
1 tsp Celery Salt
1 tsp Coriander
1 tsp Onion Powder
1 tsp Salt
1/2 tsp Pepper
1 Tbsp Spicy Brown Mustard
8 drops FAT TO SKINNY Zero Sweetener
1 Tbsp Olive Oil
Directions:
1- Mix together all the dry and wet ingredients to form a marinade.
2- Score the fat side of the pig shoulder with a sharp knife and rub the marinade thoroughly covering the entire piece of meat. Reserve one tbsp of the marinade if desired for meat juice instruction below.
3- Place the meat into either a zip lock bag or into a baking dish covered with plastic wrap.
4- Set in the fridge for 12 hours or overnight.
5- Heat the oven to 250 degrees and let the shoulder slow cook until it reaches an internal temperature of 190 degrees. Baste hourly once juices start to emerge from the roast.
6- Once the pork is finished, pull it from the oven and tent it with aluminum foil for about 15 minutes to rest.
7- Shred the pork with a fork or your fingers.
Reserve the juices and place in a container in the fridge. Once the fat separates, skim it off and place the remaining juices into a small pan on medium heat. Add in the reserved marinade. Pour juice over shredded pork for added juiciness and flavor.
You can serve this wonderful pork many ways. Plate it up on top of caulimash with pan fried cabbage, sprinkle the meat over a garden salad, use romaine lettuce leaves as wraps and make pulled pork taco's (be sure to top with sweet pickled onions! recipe below)
Sweet Pickled Onions
Ingredients
4 cups of thinly sliced Vidalia or other sweet onion
1-1/2 cups of apple cider or white vinegar
48 drops FAT TO SKINNY Zero Sweetener
1 teaspoon of hot pepper sauce
1 teaspoon of Worcestershire sauce
1 teaspoon of mustard seed
1 teaspoon of celery seed
2 teaspoons of dry mustard
1/4 teaspoon of garlic powder
1/2 teaspoon of kosher salt, or to taste
1/4 to 1/2 teaspoon of freshly ground black pepper, or to taste
1/2 teaspoon of dill weed
Instructions
1- Halve onions and slice very thin, about 1/8 inch thick.
2- Place into a bowl and cover with ice water; let rest for 30 minutes. Drain and pack the onions into a clean quart sized Mason jar.
3- Whisk the remaining ingredients together completely incorporated.
4- Top onions with the dressing and refrigerate a minimum of 24 hours, or up to 3 or 4 days if possible, before using, as the flavor only improves as they sit.
5- Keep refrigerated for about 4 months. Use as an appetizer, on salads, wraps, hamburgers, roasts or hotdogs, serve over, greens or chop and add to a wide variety of recipes.
