GFF Meat '10

Here's the pulled pork recipe:

-Pork Shoulder/Butt
-BBQ Sauce of choice
-Some sort of sharp, Italian cheese, or mixture of cheeses. Parmesan is great, start there, work your way up to something nice.

There's a lot you can do and not do and still end up with something tasty. Browning the pork in a large pan before the long baking process. Cooking it with stock or wine. Adding onions or cousins to the onion. All optional, all end with delicious pork.

The most important part of the cooking process is making sure your oven can be on for 12-24 hours non-stop. Stick that pork in a large oven-safe vessel, keeping in mind the pork will drip and sweat out, so make sure it's much bigger than the pork itself. Utilizing a safety container to catch anything that may fall isn't a bad idea, like a skillet or a sheet tray placed below the pork. Cover the pork too for good measure.

When the meat is tender as all hell it's ready. Mix in sauce, cheeses, and seasonings if needed. The pork does a lot all by itself as far as flavor goes so don't over do it.

This stuff can be used for all sorts of things. I once made tamales with the pork and the appropriate "Latin" seasonings. It was lovely. Sticking it right on a bun with a pickle and slice of tomato is pretty awesome too.

Jam it back in, in the dark.