Taste Of Home Cooking School — 5
Troy Daily News/Piqua Daily Call — October 2012
Pulled Pork Goes Beyond the Bun ner routine with these mouthwatering ideas from the National Pork Board: • Pulled Pork Wrap: For an easy lunch, combine pulled pork, chopped romaine lettuce, Parmesan cheese and Caesar dressing in a flour tortilla. If enjoying at home, warm the wrap in a sandwich press or skillet for a restaurant-quality touch. • Pulled Pork Fried Rice: Put down that Chinese take-out menu! Fried rice is a great way to use up leftover protein, rice and veggies. In this flavorful stir-fry, classic Americana meets Asia with a combination of white or brown
rice, pulled pork, diced vegies and a lightly beaten egg. • BBQ Pulled Pork Pizza: Think past your basic pizza night with this sweet and savory take: top store-bought pizza dough with barbecue sauce, your favorite cheese, pulled pork and sliced green onions. Bake on high heat until the cheese is melted and the crust is golden brown. • Pulled Pork Scramble: Pulled pork for breakfast? Absolutely. Add leftover pulled pork to a scramble of eggs, onions, bell peppers and cheese. Served alongside sliced tomatoes and buttered toast, it’ll feel just like Sunday
brunch — even on a Monday night. To prepare perfect pulled pork, follow these simple tips from the National Pork Board: • The Cuts: The best roasts for preparing pulled pork include the hearty, succulent Boston Blade Roast (also known as the Boston Butt), which comes from the pork shoulder, and the leaner, flavorful pork sirloin roast, from the lower end of the loin.
• The Temperature: For fall-apart pork, your best tools are patience and indirect heat. If preparing the roast in the oven or on the grill, the ideal “low and slow” preparation calls for temperatures between 250 and 300°F, for 1 to 1 1/2 hours per pound. In a slow cooker, heat pork for 6 to 8 hours on low or 4 to 5 hours on high. • The Pull: When finished cooking, remove from heat and
let sit, covered in foil, for 10 to 15 minutes. “Pull” or shred meat with two large forks, and place in a large baking dish or pan. Discard any remaining fat, drizzle with sauce if desired, and serve. For more versatile pork recipes and inspiring tips, visit PorkBeInspired.com or Facebook.com/PorkBeInspired. Follow the National Pork Board on Pinterest and Twitter @AllAboutPork.
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If America had a signature dish, it might just be the pulled pork sandwich. This timeless favorite has already captured our hearts – so isn’t it time to discover new favorites? Offering ample leftovers and delicious versatility, pulled pork is finally getting a new look and going beyond the bun. New takes on pulled pork will revitalize and add a flavorful dose of creativity to family mealtime. Once the pulled pork is prepared, it can be enjoyed throughout the week in so many ways — with effortless wraps, salads, pizzas, vibrant tacos and more. Wake up your everyday din-
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