Memorial Day -- Pulled Pork
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Memorial Day Party for Jenn, Brad and the flower girls! Jenny and fam came down for a long visit. It was a “mechia!” We had meatloaf and gluten-free mac and cheese for dinner on Saturday night. Splish Splash, Mr. and Mrs. Mallard visited our pool and took a nap on the grass! I was so disappointed when they thought better of spending the night and flew off… Sunday was lazy days-y. and Monday was the Par-tee. Auntie Marcie’s version of Pioneer Woman’s Pulled Pork was the smash hit.
Here is what I did:
The butcher gave me a gorgeous 8 pound roast. Rinse it off and dry it off and place it in a covered roaster. Marinated it overnight in the fridge with:
Ingredients ~
- ¼ c. demerara sugar
- 1 t. chili powder
- 1 t. paprika
- 1 t. oregano
- 1 T. salt
- 1 t. ground black pepper
- 1 whole onion
- 2 T. white wine vinegar
- 2 T. olive oil
Instructions ~
- Place all ingredients in the food processor and whirl until it is a smooth liquidy paste. Rub it all over the meat. Cover and place in fridge over night. At 7 am on party day I added 2 cups of water and baked it at 300° for 7 hours.
- I let it rest.
- I placed it on my platter and ‘pulled’ it apart. There was barely any fat to cut off the top so I just left it on and pulled. I poured the gravy into a fat separator. I poured the luscious liquid over the meat. I sliced about 6 limes into wedges and placed them all around the meat.
Notes ~
- I served the platter with sweet breadnbutter pickle slices, a mixture of mustards, and small slider buns.
