I think summer is definitely the season of pulled pork. I've been seeing it all over the place! In last month's issue of Gourmet, on several food blogs, and in some stores - it seems like pulled pork is everywhere I look. I thought I should hop on the bandwagon and try it out for myself.
As I've mentioned before, I'm not a huge fan of the sweeter side of things, so I was looking forward to manipulating a recipe to appeal to my more savory taste buds. This was the first time I ever tried roasting pork, so first I tried to get an idea of how exactly you go about making one of these babies so tender you can shred it with a fork.
I was interested in using Gourmet's recipe, but as the name would imply, it was pretty gourmet. I wasn't really looking to make this some extravagant ordeal.
I knew for sure I wanted to use the Apple Cider Sweet Onion Sauce over on How To Cook Like Your Grandmother (No, Drew. I promise I'm not stalking you, you've just inspired some heady cravings the last few days.)I ended up just combining a bunch of different recipes and flew by the seat of my pants. Thankfully, my pants are pretty damn good at flying.
I didn't make the onion sauce exactly the way I was supposed to, well, because sometimes I just don't like to follow directions.
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Robin 