Apple Barbecue Sauce on Pulled Pork with Polenta

There are home cooks and professional chefs out there that devote their cooking lives to barbecue and, in particular, pulled pork. There are volumes and websites detailing the vast barbecue subjects ranging from rub combinations to when sauce is applied. There are several reasons why I am not one of those people.

Gender:  It is not as if women don’t know how to cook barbecue, or would not be great at it if we wanted to and I am sure there are women barbecue masters out there but for many of us, the starting up of some sort of grill means it is our chance to sit on the couch with a glass or chardonnay and yell towards the door, “So, honey, when do you think dinner is going to be ready?” It’s a little like putting the lights on the Christmas tree or using the hedge trimmer, if you claim you don’t know how to do it, well, then you don’t have to do it.

Craving:  When I want barbecue, I have to have it. Sometimes, however, that craving occurs after a night where I have said “I think we better call one of the kids to come get us or take a cab.” Since really anything with salt and fat is going to do the trick and speed is of the essence, a dish that takes hours to prepare is out of the question.

I simply don’t like sitting at picnic tables. I feel trapped with that seat hooked to the table.

Also, it’s about quantity. I am most happy with small tapas sized servings of different barbecue, to savor it. These big sloppy plates of sauces running together with beans and cornbread, in my opinion, does not showcase the art of roasting meat and can be just plain gluttonous and gross looking.

Yes, I believe there is an art to barbecue (Barbecue with Beard, James, not the facial hair – again, women can barbecue, is one of my classic favorites) and I will seek out others to supply me with it. I hear there is a new barbecue place in town that is pretty good and I will come try it soon, say on a few weekday afternoons.

However, my own Maine-woman-quick-non-aficionado-version of pulled pork is pretty darn good and it is simply enough to make even after a night out and, since it is slow oven roasted, you can call the hubby in from the grill and enjoy a little couch time together.

Click here for my Apple Barbecue Sauce Recipe!

 

 

 

 

 

 

 

 

Oven Roasted Pork for Pulling:

3 lbs boneless pork roast, preferably with a layer of fat on it – roasted fat side up

Rub:  Combine: 1 Tbs. Mrs. Dash chipotle, 1 Tbs. brown sugar, 1 tsp. kosher salt

Spray a baking dish with vegetable oil.

Rub pork and place in baking dish

Bake uncovered in a 325 degree oven for about an hour.

Cover with aluminum foil and bake an additional hour until tender. Some people here will add a cup of broth or water – I have found it makes the pork a little mushy instead of moist but give it a try, especially if the meat is very lean. Again, “real” barbecue chefs tend to go with a fatty bone-in cut to make it tender – that will also take a lot longer to cook.

Shred with two forks and toss with barbecue sauce.

 

 

 

 

 

 

 

 

I like my pulled pork in a fresh corn tortilla or with polenta (pick up a package and follow the directions on the bag or buy pre-packaged).