PICKLY PULLED PORK

Chances of setting off a fire alarm is low.

*Recipe adapted from Molly Baz

Ingredients

Yield: 6–8 servings

For the pickling spice

12 allspice berries

3 bay leaves

1 heaping tablespoon coriander seeds

1 heaping tablespoon fennel seeds

1 scant tablespoon caraway seeds

1 heaping teaspoon mustard seeds

1 ½ teaspoons black peppercorns

1 teaspoon red pepper flakes

1 teaspoon cloves

1 teaspoon dill weed

For the pulled-pork

1 large yellow onion, quartered

1 head of garlic, seperated into cloves

Two (16-oz) jars dill pickles

2 tablespoons packed brown sugar

kosher salt

One (5-pound) piece boneless pork shoulder or (8-pound) bone-in pork should (skin removed)

Directions

Step One
Combine the pickling spices together. If you don’t have all of the above, use as many spices as you’ve got on hand. Or use ⅓ cup of pickling spices (store bought).

Add 2 tablespoons of the brown sugar and 3 tablespoons plus a teaspoon of salt to the pickling mix, stir to combine.

Step Two
Using a chef's knife, cut deep slits into the pork, creating pockets for the spice blend.

Rub the spice blend all over the meat and into the slits. Let the pork sit at least 1-hour at room temperature (or longer). Or let the pork sit two days, lightly covered in the refridgerator.

Step Three
Preheat the over to 475° fahrenheit. 

Add the quarted onion, cloves of garlic (no need to peel), and pork (fat side up) to a large Dutch oven or roasting pan. Pour the juice from two (16-oz) jars of pickles around the pork. The liquid should reach about  ⅓ of the way up the sides (or more), if less add a little bit of water at a time. 

Reserve the pickles.

Step Four
Cover or tightly wrap the pork in foil and transfer to the oven. Roast for 30 minutes.

Step Five
Reduce oven temperature to 325° and continue roasting, basting after three hours, and then again after every hour, until pork is ridiculously tender when pulled with two fork, about 4½–5 hours.

After 3 hours, add the reserved pickles. Add water if it looks like liquid is evaporating or there is burning.

Step Six
Shred the pork into large, 2-inch pieces, nestling the meat back into the braising liquid and fat.

Increase the oven temperature back to 475° and roast, uncovered. Stir gently every 15 minutes until the liquid is reduced and pork is deeply browned and crisping at the edges, about 25-40 minutes.

Spoon off any lingering fat, taste, season as needed. Serve as you'd like!

In the Rotation

A collection of adapted recipes that avoid setting off the smoke alarm in small apartments. From the curated list of the favorite meals that enter into the rotation of Will Scheideler and September McCarthy.

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