Crockpot Pulled Pork
I’ve returned to my roots: after some years away from my hometown, I’m back living and working in the area where I grew up. My job is very interactive with the public and small talk is often made. One of the first questions generally asked is, “Where are you from?” Apparently, it seems obvious to them that I am not a native.
I usually respond, “I’m from right here!” and then they say, “Who’s your daddy!?”
They don’t ask that question in the derogatory sort of way, of course. They genuinely want to know who I came from and where the heck my southern accent went if, indeed, I am from right here. (They’ll have to talk to my mother about the disappearance of my Southern accent).
And although I may not sound like I’m from round these parts, I know better than to serve barbecue to a buncha southerners without arming myself for a backlash.
I’ve talked about barbecue on the blog once before. And I’m about as defensive about my barbecue preferences as anyone and, admittedly, I was naturally wary of making barbecue here in my hometown, when my old haunt is just down the road.
You see, around here, barbecue can only be purchased on a Thursday, Friday, or Saturday. And I was attending a potluck on Tuesday and I thought I could make a healthier version of pulled pork anyway, so I was on the hunt for a recipe.
The results were stellar, luckily, and the meal was given genuine accolades. I was not run out of town like a Yank ;-). There was just a little bit of pulled pork leftover and it was delicious served cold atop this salad.
One Year Ago: Zucchini Cornmeal Waffles
Pulled Pork Salad with Corn Vinaigrette
For the Pork (adapted from The Way the Cookie Crumbles)
3 lb pork tenderloin
1 tsp ground black pepper
1 tsp cayenne pepper
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp dark brown sugar
1 tbsp dried oregano
2 tbsp paprika
1 tbsp table salt
1/2 cup barbecue sauce (preference varies by region!)
Combine spices in a small bowl. Trim any visible fat from pork and rub spices allover meat. Wrap tightly in plastic wrap and let rest for at least 3 hours or overnight.
Place pork loin in a slowcooker and cook on low for 8-10 hours. Drain excess liquid, reserving 1/4 cup of liquid. Combine reserved liquid with barbecue sauce.
Pull pork using two forks and return to slow cooker. Mix thoroughly with barbecue sauce and cook on low for at least 30 additional minutes.
For the salad dressing (Southern Living, adapted from Pink Parsley)
1/2 cup fresh corn kernels
2 T olive oil
juice of 1 lemon
1 garlic clove
2 Tbs balsamic vinegar
1 tsp Dijon mustard
1 tsp white sugar
salt and pepper
Mix dressing with about 8 cups of salad greens. Top with cold barbecue.