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Recipe Corner
by Michelle H.W. Hill
Pulled Pork
I tend to prepare this dish in the morning to cook until lunch; remove from oven; allow to cool then shred to serve in pulled pork sandwiches; save some for dinner to make enchiladas; portion the remainder to freeze for later use.
3/4 cup GF ketchup
1/2 cup water
1/4 cup organic herbs, chopped fine (a mix of thyme, sage and rosemary)
2 tablespoons organic dark brown sugar, or granulated sweetener of choice
1-1/2 teaspoons garlic powder
2 tablespoons chopped fresh organic parsley leaves
1/4 teaspoon fine grain sea salt
1/8 teaspoon freshly-ground black pepper
3 pounds pork roast, or well-trimmed pork tenderloin
2 cups organic unfiltered apple cider, as needed for moisture during end-stage of roasting
Place baking rack in third position; preheat oven to 325 degrees F.
In small bowl combine ketchup, water, finely chopped herbs (or 1 tablespoon total of mix if using dried), dark brown sugar, garlic powder, parsley leaves (or 1-1/2 teaspoons if using dried), sea salt, and black pepper; set aside.
Thoroughly wash pork; pat dry. If using tenderloin, carefully remove all silver-skin and extra fat.
Thickly coat meat with sauce; place in deep roasting dish; pour remaining sauce over top of meat.
Cover tightly with foil; place in preheated oven; roast 1-1/2 hours.
Remove roast from oven; remove foil; add apple cider; cover roast tightly; return to oven; finish roasting, at least 1 hour.
Remove meat from pot, set in large bowl to cool. Using two forks, pull pork apart into shreds. Serve on sliced buns, over pasta, over mashed potatoes, or as filling in enchiladas.
Refrigerate remainder in airtight container up to 3 days, or cool then wrap tightly in plastic and freeze up to 1 month.
Enjoy!
