Taste of the Northland: Perfect Pulled Pork

Posted at: 10/01/2012 8:31 AM

October is pork month, and Mary Bartz representing Minnesota Pork Farmers and the Pork Check off stopped by Good Morning Northland to share a perfect pulled pork recipe and a pulled pork salad.

You can find much more by visiting www.porkbeinspired.com

Perfect Pulled Pork:


5 pound boneless pork butt (shoulder) roast

2 teaspoons black pepper

1 1/2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon ground red pepper (cayenne)

1/2 teaspoon salt

1 cup water, broth or beer Sandwich buns


Combine all the seasonings in small bowl and rub evenly over pork roast. Place roast in 6-quart slow cooker. Add water. Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours, until pork is very tender.

Remove roast to large cutting board or platter and let rest for 10 to15 minutes. Pull, slice or chop meat. Return meat to slow cooker; toss with cooking juices and keep warm. Serve in buns with barbecue sauce. Top with coleslaw, if desired.

16 to 20 servings.

Tip: Cook pork shoulder roast until fork tender. To test, insert a double-pronged meat fork into the thickest part of the roast. When fork can be inserted without resistance and releases easily when pulled out, the meat is done. Test at the end of suggested cooking time. Do not overcook. When overcooked, pork will be dry and stringy.

Pulled Pork Salad with Peaches and Cilantro


8 to 12 ounces cooked pulled pork*

3 tablespoons rice vinegar

1 1/2 tablespoons olive oil

2 tablespoons brown sugar

1 teaspoon ground ginger

1/8 teaspoon ground allspice

Salt and pepper

5 ounces mixed salad greens (10 cups lightly packed)

1 large peach, pitted and thinly sliced

1/2 cup thinly sliced red onion

1/2 cup coarsely chopped fresh cilantro


In small bowl, whisk together vinegar, oil, brown sugar, ginger, and allspice. Add salt and pepper to taste.

In large bowl, combine the salad greens, peach slices, onion, and cilantro. Add half of the dressing and toss. Plate the salad and top with the pork. Drizzle with remaining dressing and sprinkle with almonds.

4 servings. * Use the leftovers from Perfect Pulled Pork.

Tip: Select fruits based on seasonal availability. Instead of peaches, try apples, pears, mangoes, berries, nectarines, plums or apricots. To streamline preparation, use bottled Asian-style salad dressing.