good-and-cheap

SpicyPulledPorkf o r te nPulled pork is a celebration, worthy of aspecial day. It’s incredibly flavorful, rich, spicy,and remarkably versatile. Although it seemsexpensive, it’s quite a bargain when you look atthe price per serving. As with most celebratorymeals, this one takes quite a long time toprepare. Most of the time, however, is just spentwaiting for it to cook “low and slow.”5 lb pork shoulderd r y ru b1/ 3 cup brown sugar2 tbsp coffee, ground2 tbsp kosher salt4 tsp smoked paprika3 tsp sweet paprika2 tsp cumin powder1 tsp coriander powder1 tsp clove powder1 tsp garlic powder1 tsp black pepperIf you don’t have a meat thermometer, figuringout the internal temperature is obviouslydifficult, but you can test it by feel. Poke themeat with a finger: when it’s so soft that it fallsapart on its own, take it out of the oven.To pull the meat, remove it from the juices andgently tear the pork apart with two forks orwith your hands. Discard any larger bits offat that you don’t wish to eat. If any sectionis hard to tear apart, the meat hasn’t cookedenough to break down the connective tissue. Ifyou have the time to spare, put it back in theoven for another couple of hours.Once you’ve pulled all of the pork, mix in anyremaining rub and move it to a casserole dish ora large plate. If you aren’t eating the meat rightaway, stash it in the fridge.Mix the rub ingredients together. Applyliberally to the pork shoulder, pressing it gentlyinto the meat until you’ve covered every side.Set any leftover rub aside for later. Place thepork shoulder in a large pot with a tight lid or aDutch oven. Cover with a towel or lid and leavein the fridge for a few hours or overnight.Optionally, if you want to make a sauce fromthe pot full of drippings, bring it to a gentle boilon the stovetop over medium-high heat. Let thejuices thicken for 20 to 30 minutes. The fat willrise to the top: it’s the clear, thick layer, not thethin, red liquid below. Skim off as much of thefat as possible. Mix a few spoonfuls of the pandrippings with the pork before serving.128128b a t c h e s$14 t o t a l$1.40 / s e r v i n gPour enough water into the pot to cover thebottom. This will keep the juices from burning.Put the lid on and place the pot in a 200 °F ovenfor 10 to 12 hours. I find it’s easier if I cook thepork overnight and pull it out in the morning,but you can put it in early in the morning andhave it ready for dinner as well.The supposed rule is that cooking takes 1.5 to2 hours per pound of pork, but I find it usuallytakes a little longer than that. You are waitingfor the internal temperature to reach 200 °F.The meat is edible at 160 °F, but at highertemperatures the tough connective tissues breakdown to create the flavor and texture that makepulled pork a delicious and unique treat.Feel free to add a little barbecue sauce to thepork if it isn’t flavorful enough for you, but tryit first—I think you’ll be surprised!There are a million ways to eat pulled pork,but I like it over squishy hamburger buns orin tacos with crunchy vegetables. Traditionally,pulled pork sandwiches have cabbage slaw onthem, but anything crunchy will do. (A dinernear my apartment does a great slaw withapple and celery root.)Don’t forget some veggies on the side to roundout the meal—a simple green salad, corn onthe cob, steamed green beans, or any othersummery vegetable.b a t c h e s129