Pulled Pork

I don’t know what exactly I disliked about meat when I was little, but mom says that even when I was an infant, she had to hide my meat (and fruit) baby foods behind the vegetables. Even before I became a vegetarian at 16, I had a strong preference for meat that was “not like meat”. The more processed it was, the better I liked it. Sausage? Check. Chicken nuggets? Check. My mom’s chopped liver? Double check!

And her pork dishes. She has a marvelous way with pork of all kinds: pork chops, garlicky pork roast, fried pork wontons… Mmmmmmmmmm. It was always tender, never dry, and she always served me the parts I loved best: the tenderest meat and the crispest fat. I think the fact that I shared her food preferences, for the most part, gave me a certain amount of food privilege, in some weird way.

I’ll post her pork roast soon, because it’s perfect in this winter weather, but here’s one I do often. The family loves it because it’s a big slab o’meat. I love it because it’s easy and versatile—add barbecue sauce for pulled-pork sandwiches; use it in burritos or enchiladas; toss it in a stir-fry; whatever.

Meat’s still not my very favorite thing, but when it’s so tender it’s falling off the bone, sign me up.

Pulled Pork

Besides “low and slow” (i.e., 275F or so, 4 hours or so, or until it’s pullable), this pork dish doesn’t need much in the way of directions, so I’ll just give you some photos and invite you to let me know if there’s anything that’s unclear.

Just rubbed with salt and pepper

Slivers of garlic in each "stab wound"

I cover the pan with foil; some people leave it open