Shredded Pork Magic

Shredded Pork Shoulder

This idea came to us after we purchased a massive ten pound portion of pork shoulder at our local big box joint. We saved heaps of money but then had to think up ways to use all of it. One solution was to make some delicious pulled pork for sandwiches and such. We were a little disappointed when we found out that a smoker (or in the very least a grill) was a requirement so we scoured the interwebs for something similar. And hence our discovery of the deliciousness that is shredded pork shoulder!

We used a great golden ale from the New Belgium Brewing Co. called Hoptober for the sauce and the resulting product was mouthwatering. We hardly had any work at all shredding the pork. Once you stuck a fork in it it all came apart.

We thickened up the leftover sauce from the cooking process with a tiny bit of flour and poured it over the shredded pork. The resulting product was pure pork heaven!

...And We're Back!

Well it's certainly been a long time since this was updated and quite a lot has happened. Most importantly, we've moved to Seattle! So you can expect to see a lot of ingredients specific to the Northwest Pacific used in upcoming posts.

However for now we're still trying to get our bearings in a new apartment and neighborhood. This week we set up a nice challenge for ourselves and decided to try to make meals for the week using only one chicken. We purchased one whole free range organic chicken from the local QFC and Dave took on the task of breaking it down.
We used Mark Bittman's guide from his book, How To Cook Everything, but I found this online video by the man himself which might be even more helpful.

In the end we decided to save the chicken breasts for later by freezing them, using most of the chicken for a Julia Child recipe that involved poaching it in white wine. We used the carcass and trimmings for a yummy chicken noodle soup.

We'll be better about posting pictures of our next foray into the cooking world!