I love pork; I make so many different recipes with it. It is the most versatile protein because you can eat it in many different ways, from sauces to bacon to pulled pork.
This recipe helped me win a pulled pork competition so I will tell you what you need to bring your pulled pork to the next level.
Pork Shoulder 1 ea
Patagonia Mix 4oz
Onion 2 medium
Garlic 1 head
Carrot 4 ea
Celery 1 bunch
Tomatoes 4 ea
Red Wine 4 cups
Oil 1 cup
First, take the pork shoulder out of the refrigerator. We want to let it rest until the preparation for this recipe is finished, or until it reaches room temperature. This allows the pork to cook more evenly throughout. Heat the oven to 450*F.
Cut all the vegetables into big cubes and place them on a sheet pan with oil. Place the tray in the oven and bake until all the vegetables are caramelized or slightly burnt. This will give us the sugar and the extra flavor that we need for the sauce. Take the Patagonia Mix and mix it with oil. Rub the pork with this paste and let it marinate. Put all the vegetables in a deep pan, add the wine and place the pork on top with the skin up. Put the pan in the oven and reduce the heat to 300*F.
The pork will cook and start to lose all the juices and the vegetables will absorb all this. Make sure to brush the meat with the sauce every half hour to keep it tender and juicy.
This technique is low and slow, so if you cook the pork for a longer time, the protein will break and will make the meat melt in your mouth. So plan to cook this guy for 4 to 6 hours.
After cooking, let it rest for 15 minutes. Pull apart all the meat and place it in a bowl.
Take all the juice and vegetables and blend it finely. Adjust the salt and pepper, and this is a perfect time if you want to add some hot sauce.
Mix this sauce in with the meat.
Serve it in your favorite bun or tortilla with your favorite toppings.
Comment if you have any questions, suggestions or recipe requests.