FOODxCORE.....Sweet Chili Pulled Pork

Sweet Chili Pulled Pork is a working title.So when getting ready to prepare this unless your neighborhood market has a real meat counter find a real meat market who actually know something about meat. I personally visit Glick;s in Visalia,,CA or The Meat Market in Fresno,CA. There is something about going to a meat market that has a staff that knows about what cuts of meat are what but more importantly selling meat that has been cut there in house....Enjoy!!

After cooking for almost 12 hours...There were no leftovers!

 
Ingredients:
1 T oil
2 chopped onions
6 minced garlic cloves
1 T chili powder
1/2 tsp black pepper
12 oz chili sauce (1 small bottle)
1/4 cup brown sugar
1/4 cup cider vinegar
1 T Worcestershire
3 lb. pork shoulder






Supplies:
Crockpot
Small Sauce Pan

Saute the onions in the oil until soft. Add garlic, chili powder, and pepper and cook another minute or so. Add chili sauce, brown sugar, vinegar, and Worcestershire sauce. Heat till boiling stirring constantly.

Put the pork shoulder in the crockpot and pour the sauce over it. Cover and cook on low 12 hours or on high 6 hours, until pork is basically falling apart.(Leave it in a little longer, it will not hurt anything). Shred the meat with a pair of forks and return to the pot and keep warm in the sauce. Serve over buns on a pile of steamed rice.

This makes a LOT of pork but I have found that if I am making it for a show there is not going to be anything left. In the off chance you have leftover you can freeze it for later!

6 lbs. of pork shoulder at 7 am!!

Pork Belly...What to do with it!!

    So recently my father-in-law was involved with the butchering of a 350 pound pig (do not ask the kind of pig because I have no idea). With him slaughtering the pig meant he got half the pig and I made sure I got a few pounds of the belly.Cut the skin off of it and put the pork on hamburgers.

  If you are looking for pork belly you may have to search for it. I found it originally at a carniceria. I was able to get it with the skin on but you can ask the butcher to cut the skin off.

    I got my hands on curing salt (yes it came from William-Sonoma and no they did not appreciate the bags of change!). I have learned that if you do not have curing salt you can used kosher salt. I have found curing salt is not as east to find as you would think.

   So I started digging around my cupbourds to see what I had for my rub. So I made a rub of brown sugar, Hawaiian pink salt, black peppercorns, dry mustard (for a little spice) and bay leaves.
    
After putting the dry rub on I bagged and tagged it and stuck it in the bottom drawer of the fidge for the the next 7 days.......To be continued in 7 days!.

   If you read this and have attempted to cure pork let me know....any ideas or advice post comments!!

3 lbs of pork belly

Curing salt or you can use Kosher salt

Experiment,experiment,Experiment!!

Bagged and Tagged for the next 7 days