Monday, August 2, 2010

Pulled Pork with Pickled Red Onions and Black Rice

Pork shoulder is a cut of meat that is often overlooked. Perhaps because of its sheer size, which requires that it be cooked for a lonnnnnng time. As in 4 hours. To be exact, it's 4 excruciating hours of hovering around the oven as the tantalizing aroma of slow-roasted pork taunts your tastebuds. But once you take the first bite of the tender porky goodness, foiled by the pungent tang of the pickled red onions, you realize that you've never had 4 hours better spent. The avocado provides the perfect mellow reprieve from the heat and tartness, and the black rice provides a nutty base and turns this dish into a one bowl meal (but you can use whatever vehicle you want - eg. taco shell, tortilla, bread)

Pulled Pork
Mix up a spice rub to your own taste. I used salt, pepper, garlic powder, cayenne, and paprika.
Rub spice mix all over the pork shoulder. Use a heavy hand in seasoning the pork (look at how BIG it is!)
Place pork shoulder in a roasting pan. Cover tightly with foil and into a 350 F preheated oven. Roast for 4 hours. (no cheating!)

Pickled Red Onions
Slice red onions real thin.
Pour a cup of very hot water over onions. Drain water after 30 seconds.
Squeeze juice of one lime into non-reactive bowl and add drained red onions. Cover and refrigerate while the pork's-a-roastin'.

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