Friday, July 16, 2010

The Squirrel Can Cook – Quick & Easy Pulled Pork Sandwiches

I remember making a huge batch of pulled-pork barbeque with my Dad in July of 1987. It was for his 50th birthday party. He & I built a cinder block smoker out by the splitting block, where there wasn’t any grass to burn, and we stayed up all night, and went through I don’t know how many bags of charcoal and pieces of applewood and hickory, smoking 6 or 8 pork butts. That night will always be one of my fondest memories of time spent with Dad. And the food turned out good, too!

If you are going to do pulled pork barbeque right, it takes hours and hours of smoking. Don’t get me wrong, the taste is definitely worth it, but, other than special occasions (like a 50th birthday party) who has the time to devote to something like that? What if you want a pulled pork sandwich, and you want it now?

Well, I’ve got a quick and easy substitute for you! It’s not true barbeque, but it’s mighty tasty, and it only takes about 45 minutes or so to prepare.

Our ingredients are:
1 pound of pork
2 tablespoons of olive oil
1 ½ cup of your favorite barbeque sauce
2 cups of cold water
8 hamburger buns


First, we need to prepare our pork. As far as meat selection goes, I purchased a 5 pound pork roast & quartered it. I’ll freeze the other 3+ pounds and use them for something else later. You could use a pound of boneless pork chops. Because I bought a boneless roast, after I quartered it, when I cut the string, I ended up with two ‘chunks’ of pork, about a ½ pound each.


We are going to use our pressure cooker again. Place the cooker over medium-high heat and add 2 tablespoons of olive oil in the cooker. Let the oil heat for a minute or two. Then brown your pork. Brown each side for a couple of minutes each. Then add one cup of cold water and seal on the pressure lid. Bring the cooker to pressure and cook for 10 minutes. Allow the cooker to cool on it’s own.


Remove the pork from the cooker and grab a couple of forks and start pulling!


When you’ve gotten your pork all pulled apart to your liking, place it in a large saucepan with 1 cup of water and 1 ½ cups of barbeque sauce. Mix well, bring just to a boil, reduce heat, cover and simmer for 15 minutes.


Serve on buns, about ½ cup per bun. Serves 4 (if everybody eats two sandwiches each… like we do…) Like I said, it isn't really true Barbecue, but it disappears just as fast! Enjoy!

The Squirrel shall not live by bread NUTS alone!

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12 comments:

Fred Butler said...

We need to get a pressure cooker. I understand it makes the chicken more tender if you pressure cook it and then fry it or bbq it.

Any experience?

The Squirrel said...

Fred,

I've never tried that. I've cooked a lot of chicken in the pressure cooker, but I've always cooked it fully and shredded it for other recipes. It makes sense that you could partially cook it then finish it off on the grill... hmm, I'll have to try that...

A pressure cooker really is handy to have. I use mine a lot.

Squirrel

Dan said...

Pulled Pork outside of a smoker is blasphemy. The wait makes it worth it.

Dan said...

Pulled Pork outside of a smoker is blasphemy. The wait makes it worth it.

The Squirrel said...

Dan, Dan, Dan,

"Like I said, it isn't really true Barbecue, but it disappears just as fast!"

I thought I covered that...

:o)

Squirrel

Jeff B said...

Gene, Gene, Gene... I love you brother, but you have crossed the line. Dan is correct. Blasphemous. I shall pray for you.

The Squirrel said...

Dan & Jeff,

I'm sorry.

I'd repent in sackcloth and ashes, except all the sacks are plastic, now, and I don't have any ashes, because I didn't smoke the pork.

Squirrel

Jeff B said...

I reckon it'll have to do. A bit like grape juice at the communion table, but it's the heart that matters.

BTW, I can't keep a pressure cooker in the house. My wife might use it. That would be a nightmare. So we use a dutch oven, set it before practice, dinner when we get home.

Have a blessed Sunday. Fellowship well.

Jules said...

Oh, dear Brother Gene...you know I love ya', but I must agree that this is blasphemy.

As a Kansas City BBQ gal I'd be happy to show you what real pulled pork looks like...low-n-slow...all day...nice smoke ring...and no bottled BBQ sauce.

I'm in mourning for The Squirrel :(

The Squirrel said...

Jules, you just go back and read those first two paragraphs!

"...we stayed up all night, and went through I don’t know how many bags of charcoal and pieces of applewood and hickory, smoking 6 or 8 pork butts... If you are going to do pulled pork barbeque right, it takes hours and hours of smoking... the taste is definitely worth it..."

I know how the game is played, with smoke and smoldering and spice rubs. There was no deception here. I state most clearly that "it isn't really true Barbecue"!!!

Was I dishonest? Did I attempt to mislead anyone? And are you saying that you wouldn't have tucked right in and enjoyed one of these mouthwatering sandwiches yourself?

I'm hurt... just hurt...

Squirrel

Jules said...

Snicker, snicker.

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