from Ten Dollar Dinners by Melissa d’Arabian
Delicious (and rather rich, even with the fat strained off).
- 1 3-to-4-pound boneless pork shoulder (or 4 1/2-pound bone-in pork shoulder)
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- 1 onion, roughly chopped
- 4 cloves garlic, finely minced or pressed through a garlic press
- 1/2 cup dry white wine
Rinse the pork, place on a cutting board, pat dry with paper towels and rub in the salt and pepper. Set the pork in the bowl of a slow cooker, scatter the onion over the pork, sprinkle in the garlic and add the wine. Cook until the meat easily pulls apart with a fork, about 5 hours on high or 8 hours on low.
Turn off the slow cooker and transfer the pork to a platter. Use two forks to shred the meat.
If you don’t have a slow cooker, you can braise the pork shoulder in a 325 degrees F oven for 2 1/2 to 3 1/2 hours.
1. Carnitas-style pork tacos: Fry chopped jalapenos in some oil, add the pork, season with salt, brown until crispy around the edges. Pile into warmed corn tortillas and finish with a squeeze of lime.
2. BBQ pork sandwich: 3 parts bbq sauce to 1 part vinegar, toss withp ork. Pine on a toasted bun and top with crunchy coleslaw.
3. Pasta and shredded pork: Toss the pork with steaming hot pasta, a little pasta water, some halved grape tomatoes, and a spookful of prepared pesto. Finish with grated Parmesan.
4. Pork tamale pie: Place the leftove pork in a baking dish, toss with salsa, top with your favorite corn bread batter. Bake at the oven temp as instructed in the cornbread recipe until the corn bread is cooked through.
5. Pork chili: Saute onions and peppers until soft, add chili powder and chopped canned tomtatoes, stir in some pork and canned beans; heat through.
6. Pork sloppy joes: Saute onions and peppers until soft, add equal parts ketchup & bbq sauce to the pork, heap on a warmed bun.
7. Pork shepherd’s pie: Place pork in a baking dish and top with cooked peas and a layer of mashed potatoes. Sprinkle with grated cheese and bake until warmed through.
8. Pork burritos: Wrap a tortilla around leftover rice, smashed beans, pork, chopped tomatoes, shredded lettuce, grated cheese, salsa & sour cream.
9. Pork hash: Saute onions and peppers until soft, add diced potatoes and cook until tender. Stir in thep ork and serve with eggs.
10. Pork turnovers. Cut 6″ circles of puff pastry, add a spoonful of pork, salsa and some grated cheese, fold, crimp and bake per puff pastry package instructions until golden.