Happy belated 4th of July. Back from the wilds of Tahoe with a nice large group of houseguests and some pets. Could not have been more fun, but with a houseful to cook for it can be busy. Pulled pork is the answer to any large group of hungry kids and adults, not only because it’s a big hit but because it can be made in advance (while you sleep) and then leftovers make a really nice lunch a few days later.
Pulled Pork Sandwiches
4-5 lbs. pork shoulder
2 oranges or 3 tangerines
2 cups white wine
1/4 cup BBQ sauce
1 cup brown sugar
1 teaspoon dried tarragon leaves
Salt and pepper
If you have time to do this during the day go ahead, but be warned that it takes 6-8 hours. The oven as opposed to the crock pot gives the pork a wonderful caramelized texture. I am usually busy during the day and like to do it at night. This recipe is perfect for ski trips or summer days when you are out and about all day and then back in the evening with a group for dinner.
Preheat the oven to 275 degrees. Wash and place pork shoulder fat side down in a large baking dish. Squeeze citrus on pork and add squeezed citrus rinds to the pan. Pour the wine over the pork. The acid in the citrus and the wine help to break down and tenderize the meat. Next, drizzle BBQ sauce over the pork and sprinkle with brown sugar and tarragon leaves. Add salt and pepper to taste.
Place in the oven at 275 degrees and allow to cook for 6-8 hours basting as needed until pork is falling off of the bone. Add extra water to the pan if needed to keep the pork from drying out. When meat is falling off the bone take out of the oven and allow to cool. Once cool pull pork into shreds and then place back into liquid. The meat is easily reheated, so you can serve it whenever it is convenient. For large groups I refridgerate and then put it back in the oven at 350 degrees for about 30 minutes before serving.
Serve with crusty rolls with monterey jack cheese and fresh cilantro leaves.