Trooper the Wonder Puppy is not very pleased to be in the cone-headed state he finds himself in. The poor little guy continually bonks into walls with his cone, and because his legs are so short, he needs to remember to walk like a proud pup with his head up high so that the cone doesn’t drag along the floor.

He is currently recuperating from a procedure of a gentlemanly nature, so life is chugging along at a rather calm pace while he is convalescing. It’s a change from the frenzied clip life seems to usually travel at. When you’ve got some slow paced low key time,  it’s time to make some slowly roasted at a low temperature pulled pork. YUM!

Pulled Pork

(recipe from My Husband Cooks)

4 lbs. bone in pork shoulder

1/2 Cup brown sugar

1/3 cup salt

1 Tbsp chili powder

1 Tbsp cumin

½ tsp chipotle chili powder

Directions

  • Make the rub by mixing together all of the dry ingredients.
  • Rub the mix of spices liberally into all of the sides of your pork shoulder. Cover and refrigerate overnight, or up to 24 hours.
  • Preheat the oven to 275° F. Remove the pork shoulder form the fridge and rinse off any excess rub. Place it in a clean roasting pan with the fat side up.
  • Let roast for 5 hours. Yes, that is a long time, but you don’t need to pay any attention to it while it roasts.
  • The pulled pork is ready when the exterior is very dark, almost burned looking. The skin on top should be crispy and the pork should pull easily from the bone. Remove the pork shoulder from the oven and let it rest until it is cool enough to handle (~30 minutes).
  • Using your hands, or some forks, pull the pork away from the bones and into shreds.

Serve as desired. It’s really quite lovely in a bun with some barbecue sauce and a pickle or two, wrapped in a tortilla with some pico de gallo, or, quietly smuggled out of the container and eaten on its own, shred by glorious shred. Sometimes it’s the quick and easy recipe that you’re looking for for dinner, but with a tiny little bit of scheduling (as well as a day for the rub to penetrate and an afternoon to roast) a really slow and easy recipe does the trick just as well. We’ve made it twice in the same number of weeks, so you know it can’t be a bad thing.

Mister says: This pulled pork is delicious in a fajita and just the right crustiness on the dark exterior.

This time last year: Maligned Marmalade

And the year before: Blueberry Granita

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