One of our favorite go-to meats is the pork shoulder, also called a pork butt. I’m not sure why that is, it seems they’re opposite locations. But, it’s an inexpensive cut that often goes on sale and is ridiculously easy to throw in the crockpot for several hours, mutilate with two forks and eat for a week. It’s comfort meat. It’s very versatile.
I’ve put pulled pork into sandwiches after adding BBQ sauce, mixed it was Mexican sauces and made enchiladas, added it to soups, stews and casseroles of all kinds. My favorite fast meal is to chop it up a bit, add mayo and green onion and make a cold sandwich. Preferably on a bagel.
But I digress. Pulled pork was on sale again recently and my P.S. (Purchaser of Swine/ hubby) brought hone 2. He said he froze one, please cook the other. Well it was a big one, I had to force it into my largest crockpot!
I don’t not go fancy, I just make sure the fat cap is on top and salt and pepper heavily. I pour about a cup of chicken broth in and let it go on high for a few hours. You’ll know when it’s done: a fork will slide in and tear meat apart easily. I usually cook the pork butt to 200°F.
When it’s done, I often have to use large metal slotted spoons to remove it to a platter. It falls apart very easily! From there I use two forks to shred it, discarding what remains of the day cap and assorted gristle bits here and there. My P.S. isn’t as fussy but I like my meat clean.
After the pork is clean and shredded I put it into a covered container and refrigerate. Now we’re ready for meals to come, sometimes I save the broth that is a combination of pork juices and the chicken broth. It makes good gravy for hot pork sandwiches or even soup.
I added a cup of frosty peas and a cup of frozen corn to the pasta just before it was done. Just because I had those amounts in bags that were previously opened. A person could add more.
I drained the pasta and vegetables then returned them to my pot, I stirred in half a bag of coke slaw mix. It was just cabbage and shredded carrots. I’d have added more but my pot was getting full.
Taste tested for seasoning, added more salt, and dinner was done. My P.S. was charmed and we had an excellent, fairly easy meal. Another successful “dump it in and see if it works” night! Do you do many of those? We sure do. I don’t often remember to photo and blog them but this one survived to tell its story!
Pulled Pork Casserole
Dump it in and create a tasty hot mess of pork goodness!
- 12-16 oz box pasta; cooked according to instructions with heavily salted water
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 package coleslaw mix
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups pork broth
- generous cup shredded pork
When pasta is almost done, add frozen peas and corn. Stir well and cook 2-3 more minutes. Drain and return to pot.
Add coleslaw, seasonings, broth and pulled pork. Stir well again and cook on low heat for several minutes, stirring the bottom occasionally to prevent burning,
Taste test for seasoning and serve hot.