Pulled pork doesn't have to be an occasional treat
This image taken on June, 11, 2012 shows a recipe for pulled pork lettuce wraps in Concord, N.H. (AP Images/Matthew Mead)
Pulled pork doesn't have to be an occasional treat
This image taken on June, 11, 2012 shows a recipe for pulled pork lettuce wraps in Concord, N.H. (AP Images/Matthew Mead)
- Pulled Pork Lettuce Wraps
Ingredients:
•1 1/2 pounds pork tenderloin, cut in 2-inch chunks
•1 quart no-salt chicken or vegetable stock
•Salt and black pepper
•4 cloves garlic, smashed
•3 bay leaves
•1 teaspoon whole cloves
•1 tablespoon pickling spice blend
•1/4 cup red wine vinegar or sherry vinegar
•1 tablespoon olive oil
•Splash of hot sauce
•1/4 cup lite sour cream
•1 teaspoon finely grated orange zest
•1 red bell pepper, cored and chopped
•1 stalk celery, finely chopped
•1 carrot, grated
•Bibb lettuce, to serve
Directions:
In a large pot, combine the pork, stock, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, the garlic, bay leaves, cloves and pickling spice. Bring to a simmer and cook until the pork is fork tender, about 1 hour.
Remove the pork from the liquid and allow to cool until easily handled. Using 2 forks or your fingers, shred or pull apart the pork into strands. Set aside.
In a medium bowl, whisk together the vinegar, olive oil, hot sauce, sour cream and orange zest. Stir in the bell pepper, celery, carrot and the shredded pork. Season with salt and pepper. To serve, offer bowls of the pulled pork with lettuce leaves. Diners can spoon some of the pork into each leaf and eat as a wrap.
Servings: 6
Posted: Sunday, July 8, 2012 12:01 am
Pulled pork doesn't have to be an occasional treat
Associated Press |
Pulled pork is a treat often reserved as an occasional indulgence. Which probably is good, as it tends to be made with some of the fattier pieces of pork, then smothered with a sugary sauce and piled on a white roll.
Trouble is, people love pulled pork and want a version they can feel good about enjoying more often.
The first change is in the cut of meat. Pork tenderloin is a very lean cut of meat that can be boiled until tender in broth.
For the sauce, try a tangy vinaigrette style. That way you can serve it warm or cold, and mix in some crunchy raw vegetables for color and texture.
Finally... the bun. Skip that entirely. After all, the pork is the star. Borrow an Asian trick and serve it wrapped in bibb lettuce leaves.
© 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
Posted in
Food
on
Sunday, July 8, 2012 12:01 am.
