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Easy Pulled Pork

Source of Recipe

From "See You on Sunday" by Sam Sifton


Recipe Introduction

"Easy, yes, but also an all-day affair, requiring at least five to seven hours of roasting in a low oven so that the meat achieves a collapsing sweetness beneath a burnished crust. While the meat roasts, debate how you're going to serve it. Sandwiches are the traditional approach, with coleslaw and barbecue sauce. (I like potato buns for how they go soft but do not fall apart.) But the pork is great in tacos as well—and a taco station always makes for a great Sunday supper. Nachos? Sometimes Sunday supper is a game-day event, and the meal should be eaten recumbent on the couch or prone on the floor in front of the television. Alternatively, simply put out a huge platter of the stuff alongside some salads and bread, or rice and beans, and let people have at it. Leftovers are unlikely."

List of Ingredients

â—¦ 1 bone-in, skin-on pork shoulder, butt, or picnic ham, 7 to 10 pounds
â—¦ Juice of 1 orange
â—¦ Juice of 1 lime
â—¦ 2 tablespoons kosher salt
â—¦ 2 tablespoons ground cumin
â—¦ 4 teaspoons ground coriander
â—¦ 1 tablespoon dark brown sugar
â—¦ 1 tablespoon freshly ground black pepper
â—¦ 4 cloves garlic, peeled and minced


Recipe

Place the pork in a large, shallow bowl and pour the orange juice and lime juice over it, then turn the pork to coat. In a small bowl, mix the salt, cumin, coriander, brown sugar, pepper, and garlic. Discard the excess juice from the bowl containing the pork, then rub the pork all over with the spice mixture. Cover with plastic wrap and refrigerate until you're ready to cook or overnight.

Heat the oven to 300° F. Remove the pork from the refrigerator, discard any juices, and place in the bottom of a roasting pan. Cook for 5 to 7 hours, or until the pork yields easily to the tines of a fork. Allow the meat to rest for up to an hour.

When you're ready to serve, put the pork on a cutting board, reserving the pan juices and fat. Using two forks, shred the meat off the bone, chopping it up, if desired. Place in a large bowl and moisten with some of the reserved pan juices. Dice as much of the skin as you desire and add it to the meat, mixing to combine. You could cover that and keep it in a warm oven for an hour or so until ready to serve.