Pulled Pork

Best Accidental Recipe of the Week.
What happens to leftovers in my house, may not be what happens to them in your house, but I assure you, that will change.

Better than your Mom’s Pulled Pork!
I made this up this week after we made the (First) recipe you see below.
The Louisiana / Hawaiiana style marinade is amazing.

First: Read the whole thing before you start!

Heat Oven to 350º
3 lb. Boneless Pork Roast (not tenderloin)
3 cloves Garlic (pressed/crushed)
2 tb Olive Oil & 2 Tb Bacon Fat (cooled)
2 Tb Flour W/ S&P to taste (I use about 1/2 tsp of each)

Rub Pork with Oil & Fat & Garlic then coat with Flour/S&P mixture
Plase in pan with 1 C water &
Roast at 350 for 2 hours or until browned-


1/4 C Red Wine Vinegar
1/4 C Soy Soauce
1/4 C Brown Sugar
1 tsp Minced Garlic
1 tsp Minced Ginger
1 tsp Sesame Oil
1/2 C Chicken Stock (Low Sod.)
1 C water
Combine & Roast (P) in Marinade for 2 hours Covered.
Turn it 1/2 way through.
Remove from oven & check with fork- if it pulls easily you’re done. If not return for 20 min. increments until done.

Add 2-3 TB of regular or Amore Sundried Tomato Paste – 2.8 oz tube

Shred with fork and mix with remaining liquid (add a little water if needed)
Serve on your fav. Crusty Bread!


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