Okay, I’m not what you call sporty. I’ve never been really big into any real sport… golf doesn’t count, does it? And I’ve never – ever been able to keep the complicated rules and regulations and e n d l e s s mind numbing statistics in my head. It’s just not my thing. I was in the band for Pete’s sake – and I’m not talking drum corps or brass section, either.
So I don’t do the whole Super Bowl snacks and parties Although if you wanted something that shouldn’t be made into a dip recreated into a multi-layered explosion of bad taste… I’m sure there are people out there doing just that for you. More power to them.
However – I did make a ridiculously easy pulled pork. And I guess (if you were so inclined) you could pile it high on some crispity, crunchy torpedo rolls and serve them up next to the 15-layer burrito bowl … with those unnatural red tortilla chips.
Serves 10 to 15
1 – 4 LB Bone-In Pork Shoulder
1 Tablespoon Dijon Mustard
1 Teaspoon Kosher Salt
1 Teaspoon Cracked Black Pepper
1 Bay Leaf
1 Tablespoon Oil
Wire Rack (that fits in the pan)
A Couple Of Forks
Preheat the oven to 325
Coat the roast with oil and massage in the salt and pepper
Place the bay leaf and clove in the bottom of the pan
Place the roast on the wire rack and coat the top of the roast with the Dijon Mustard
Seal the pan tightly with tin foil, place in the oven and bake at 325 for 2 hours
Turn the oven off and let the roast sit in the cooling oven untouched for another hour
After the resting period, lift out the roast and place on a large cutting surface
With 2 forks, begin shredding the meat. It should flake off exceptionally easy.
Be sure to save the collected dripping in the bottom of the pan, they will have made a slammin’ stock for use later. (I used mine to make a killer pot of lentil soup.. I know, lentils!)
Serve your pulled pork on a huge platter with the appropriate accouterments and let everyone make their own *ahem* game day sammie.
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