Pulled pork cooked on top of stove perfect for cold weeknight - pressofAtlanticCity.com: Taste

Pulled pork cooked on top of stove perfect for cold weeknight - pressofAtlanticCity.com: Taste

default avatar
Welcome to the site! Login or Signup below.
|
||
Logout|My Dashboard

Pulled pork cooked on top of stove perfect for cold weeknight

Print
Font Size:
Default font size
Larger font size

Posted: Sunday, December 12, 2010 12:01 am | Updated: 6:39 pm, Fri Dec 17, 2010.

This dish started as a three-ingredient slow-cooker recipe. I completely messed it up.

So, why not just do the whole thing on the stovetop? To make this new approach work, I needed to change the cut of pork, but boneless (country-style) ribs worked just fine. And to make a meal of it, I put the pork over mashed potatoes. It was amazing. Best yet, it was incredibly simple.

While it isn't as quick as most weeknight recipes, it is almost entirely hands off. although this recipe calls for hard cider (sold alongside beer), sweet cider could be substituted. And while it isn't as quick as most weeknight recipes, it is almost entirely hands off.

Associated Press

I'd read another recipe that called for combining pork butt, a bottle of cola and a bottle of barbecue sauce in the slow cooker, then walking away. Seemed interesting, though the cola idea made me want to gag (and yes, I know lots of people cook with cola).

I tried it, substituting a bottle of hard cider for the cola. It was great, except that after six hours in the slow cooker the sauce was still way too liquidy. I ended up dumping the whole thing into a saucepan and boiling it until the sauce was reduced and thick.

That made me wonder why I bothered with the slow cooker at all. Why not just do the whole thing on the stovetop? It would be much faster, there would be less cleanup and it would solve my liquid issues.

To make this new approach work, I needed to change the cut of pork, but boneless (country-style) ribs worked just fine And to make a meal of it, I tried the resulting quick-cook cider-barbecue pulled pork over mashed potatoes. It was amazing. Best yet, it was incredibly simple.

Though this recipe calls for hard cider (sold alongside beer), sweet cider could be substituted. And while it isn't as quick as most weeknight recipes, it is almost entirely hands off.

Cider-Barbecue Pulled Pork Over Mashed Potatoes

Ingredients:

•2 pounds boneless (country-style) pork ribs

•1 pint hard cider

•1 18 1/2-ounce bottle barbecue sauce

•2 1/2 pounds russet potatoes, peeled and quartered

•6 tablespoons butter

•1/2 cup whole milk

•2 tablespoons chopped fresh parsley

•Salt and ground black pepper

Directions:

In saucepan combine ribs, cider and barbecue sauce. Stir and bring to boil. Reduce heat to simmer.

Cook 1 hour to 1 1/4 hours until pork is tender and liquid is reduced and thick.

Meanwhile, cook and mash potatoes with butter and milk.

Add parsley and season with salt and pepper.

Use two forks to shred and pull apart the pork, mixing it with the sauce.

Serve pork over mashed potatoes.

Servings: 6

536 calories; 185 calories from fat (35 percent of total calories); 21 g fat (11 g saturated; 0 g trans fats); 144 mg cholesterol; 46 g carbohydrate; 37 g protein; 2 g fiber; 1,051 mg sodium.

Nutrition information per serving (values are rounded to the nearest whole number):

© 2014 pressofAtlanticCity.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Reader poll

Previous Polls »

Loading…
Want to share your opinion? Post your comments here »