Pulled Pork
By Connor Forbes
A pork shoulder is a gift that keeps on giving. My wife picked up about a 7 lb pork shoulder and I was using it to make meals for almost a week.
The day I made the pork shoulder we had baked potatoes topped with pulled pork. Then for other meals I made sandwiches, BBQ pulled pork over rice, pulled pork quesadilla’s and a pulled pork noodle soup. For a little over $20 worth of meat, I made a ton of meals.
So, when your bank account is hurting around the holidays, grab a pork shoulder from the store and dial up this recipe. You’ll be feeling like a thousand-aire.
Ingredients
- Pork Shoulder
- 2 tbsp salt
- 2 tbsp garlic powder
- 2 tbsp white vinegar
- 1 squeezed lemon
- 1 tbsp Chinese 5 spice powder (optional)
- 1 tbsp smoked paprika
- 1 onion diced
- 32 oz vegetable stock
- Water to cover
- 2 bay leaves
To Make
In a stock pot or large pasta pot, place your pork shoulder. Add in the vegetable stock, and water. Add in the salt, garlic and Chinese 5 spice powders, vinegar, lemon juice, paprika, onions, and bay leaves. Simmer covered for 6 hours – checking occasionally to make sure the liquid is still covering the shoulder – or until the pork is easily pulled with forks.
For more recipes visit www.zapinin.com/food.
