PULLED PORK - PORC TIRÉ

I have always been very intrigued by that southern US delicacy called "Pulled Pork". Every time I saw a recipe on the net or in a magazine, I could not stop from drooling over the pictures and fantasizing about this particularly scrumptious dish which is generally served together with "Burger Buns" "or "Hot Dog Rolls" and a viciously titillating barbecue sauce...

Since I don't own a BBQ, I believed that I would never be able to make "Pulled Pork" at home, but then I stumbled upon a crockpot recipe on Bridget's great blog "The Way The Cookie Crumbles" and realized that I would finally be able to taste that irresistible speciality.

The next day, I went hunting for real BBQ sauce and to my astonishment I found a bottle of Stubb's legendary Texas "Smokey Mesquite Bar-B-Q Sauce" in my local Coop supermarket. As you can imagine, the gourmet in love with US food that I am was so excited that I could have performed the raindance through the aisles of the store!

I had all the necessary ingredients and was going to prepare that dish without using any substitutes. What great news! My "Pulled Pork" would be a 100% genuine and have the true Dixie flavor. And, boy, it tasted ever so good that you'd sell your soul to the Devil in order to get a morsel of that succulent treat!

I served my "Pulled Pork" wrapped in lusciously smooth homemade "Tortilla Sheets" and added some refreshing "Tomato Salsa" and thinly-sliced onion rings for more flavor. The meat was so tender, delightfully moist and mouth-smackingly flavorful that it felt as if I had entered food heaven after having died due to reaching summits of intense gustatory pleasure!

So, if you want a damn mean and dirty dish from the deep and mystical South, then you've found the right place. The combination of the flatbreads, salsa and onions was incredibly wicked. I could not stop from frantically scarfing down those malicious wraps like some starved and underfed beast!

That dish would be perfect for your summer potlucks, picnics, BBQs or for your 4th of July (Independance Day) celebration.

~ Slow Cooker Pulled Pork ~
Adapted from "Cook's Illustrated".

Ingredients:
1 Tbs ground black pepper
1-2 Tsp Cayenne pepper
2 Tbs Chili powder
2 Tbs Ground cumin
2 Tbs Dark brown sugar
1 Tbs Dried oregano
4 Tbs Paprika
2 Tbs Table salt
1 Tbs Granulated sugar
1 Tbs Ground white pepper
1 (3-4 kgs/6-8 pound) Bone-in pork shoulder (see remarks)
1/2 Tsp Liquid smoke (optional)
2 Cups BBQ sauce

Method:
1. Mix all spice rub ingredients (1-10) in a small bowl.
2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours.
3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and 1/4 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.
4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.
5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot.
6. Serve with additional barbecue sauce (if needed).

Remarks:
I used boneless pork neck for this recipe and it was perfect, but you can also use pork butt.
For stronger flavor, the roast can be refrigerated and left to marinade for up to 3 days.
While the meat isslowly cooking, if necessary, add more water 1/3 cup at a time (the meat should not cook without liquid).

Serving suggestions:
Serve with "Tortillas", "Tomato Salsa" and onion rings or with "Hamburger Buns" as well as with "Hot Dog Rolls".

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~ SPorc Tiré Cuit A l'Étouffée ~
Recette adaptée du magazine "Cook's Illustrated".

Ingrédients:
1 CS de Poivre noir, fraîchement moulu
1-2 CC de Poivre de Cayenne
2 CS de Piment en poudre
2 CS de Cumin en poudre
2 CS de Sucre brun foncé
1 CS d'Origan séché
4 CS de Paprika
2 CS de Sel
1 CS de Sucre cristallisé
1 CS de Poivre blanc, fraîchement moulu
3-4 kgs d'Epaule de porc sur l'os (voir remarques)
1/2 CC de Liquid smoke (en option)
2 Tasses de Sauce pour barbecue

Méthode:
1. Mélanger toutes les épices (1-10) dans un bol.
2. Masser la viande avec ce mélange et l'emballer avec du film plastique, puis la mettre au frigo pendant au moins 3 heures.
3. Enlever le film plastique et mettre la viande dans une casserole en fonte (type Le Creuset). Ajouter le "liquid smoke" et 1/2 tasse d'eau. Cuire à feu doux pendant 8-10 heures, jusqu'à ce que la viande soit tendre et se défasse.
4. Mettre la viande sur une planche à découper et l'émietter/la défaire à l'aide de 2 fourchettes ou de vos doigts.
5. Retourner la vainde dans la casserole, ajouter 1 tasse de sauce pour BBQ, bien mélanger et cuire à feu doux pendant 30-60 minutes, jusqu'à ce qu'elle soit chaude.
6. Servir avec le restant de sauce pour BBQ (si nécessaire).

Remarques:
J'ai utilisé du cou de porc (sans os) et c'était parfait.
Pour plus de saveur, la viande peut être laissée à mariner pendant 3 jours.
Durant la cuisson, rajouter de l'eau - 1/3 de tasse à la fois - si nécessaire (il faut que la viande ait assez de liquide pour cuire).

Idées de présentation:
Servir avec des "Tortillas", de la "Salsa Aux Tomates" et des rondelles d'oignons ou des "Pains A Hamburgers" ou des "Pains A Hot Dog".