Pulled Meat

We love pulled pork.  However, this recipe can be used with any large, lean, and tough cut of meat that you want to turn into a pulled sandwich.  It is great for a winter’s day treat.  Warning: This is an all-day cooking affair!  Steps you can take to shorten the time: 1. Do not do step one of the directions (this is not necessary, but does improve the flavor slightly); 2) cook on high in the crock pot (best results will come from the slowest setting, but the difference is negligible); 3) cut the meat into smaller chunks (you can do this at any stage in the process).  Warning:  This makes your house smell wonderful! 

Ingredients:

·         SPICE RUB

o   3 parts brown sugar

o   2-3 parts paprika

o   1 part mustard powder

o   2-3 parts cumin

o   2 parts Kosher salt

o   1 part freshly ground pepper

o   1 part onion powder

o   1 part garlic powder

o   1 part dried thyme

o   1 part dried oregano

·         8 allspice berries

·         12 peppercorns

·         boneless pork shoulder OR any other lean large hunk of meat (lamb, beef, elk, etc,)

·         SAUCE

o   2 teaspoons vegetable oil

o   1/2 cup apple cider vinegar, plus more to taste

o   1/8 cup red wine vinegar

o   3 tablespoons tomato paste

o   1/8 cup Worcestershire sauce

o   3 squirts of Mustard

o   1 Chopped Shallot

o   4 Minced Garlic cloves

o   1/8 to 1/4 cup dry white wine

o   1/4 to 1/3 cup Ketchup

o   1/8 cup molasses

o   1 to 5 squirts of Sriracha

o   1/4 to 1/2 cup chicken broth

o   2 cups water

·         Buns

Directions:

1.    If you have time or the forethought…place the meat in a sealed container and surround with paper towels—this is meant to draw out the juice from the meat and intensify the flavor.  Ideal conditions would have you doing this 48 hours before prep time, but you can start this whenever or not do it at all.  Change paper towels ever 4-5 hours—if possible.

2.    Create the spice rub.  I’ve given recommended ratios, but use change them as desired based on personal preferences.  I generally like more cumin and paprika than most people.

3.    Coat the meat in the spice rub.  Let sit in the fridge for 15 minutes.

4.    Heat a pan and coat the pan with olive oil.  Sear all sides of the meat—creating a light crust where the spice rub is seared on the meat. 

5.    Remove the meat from the pan and add the garlic and shallot to brown.  Add more oil, if necessary.

6.    Deglaze the pan with about 1/8 to 1/4 cup dry white wine.

7.    Once the wine cooks down a bit add the:

a.   apple cider vinegar

b.   red wine vinegar

c.    tomato paste

d.   Worcestershire sauce

e.   mustard

f.     ketchup

g.    molasses

h.   sriracha

8.    Let the sauce cook for 3-5 minutes until it is bubbling and then add it all to the crock pot with the water (adjust the water up or down based on the size of the meat).  The total liquid should cover about 40-60% of the meat.

9.    Add the allspice berries and peppercorns to the liquid

10. Cook on low for 8 hours or high for 5 hours (times are approximate and at any point you can cut the meat into chunks to speed along the process).

11. Once the meat is cooked and “pulling” apart, remove about 2/3 of the liquid and return it to a pan.

12. Heat and reduce this liquid by about 50%.  Add a cornstarch “slurry” (cornstarch dissolved in water) to thicken, if desired.  Additionally, you can add any of the sauce ingredients or spice rub ingredients to the sauce at this time based on your personal preference.

13. Once the sauce reaches the desired thickness, place in a jar (squeeze bottle) and allow individuals to portion on their meat as they see fit.

14. Serve on toasted buns.