It’s a joke between my friends that ever since my friend Jessica moved away, we’ve been eating a lot of pork. It’s true – we’ve saved up a lot of pork recipes while entertaining and cooking with our kosher friend. Now that she’s gone, we send tipsy texts and devour pork noodle soups and slow roasted pork shoulder. Kidding aside, it’s the perfect time of year for slow cooking anything and this pear pulled pork is perfect on it’s own or with a tangy cauliflower slaw on a warm roll. This is pretty fancy for a tailgate but would impress plenty of friends at any gathering.
We enjoyed this on Friday night while sipping pear & ginger cocktails on the front porch.
This post is sponsored by the North Carolina Pork Council.
Pear Pulled Pork
- 7 lb pork shoulder
- 2 tablespoons, kosher salt
- 1yellow onion, sliced
- 1 pear chopped
- 1 orange sliced
- 3 chipolte peppers
- 1 tablespoon, each, garlic powder, corriander, cumin, fennel, smoked paprika
- 1/4 cup brown sugar
Around 8pm (the night before), put the pork shoulder into a dutch oven. Season generously with salt. Add a chopped onion, a chopped pear and sliced orange. Top with brown sugar and spices. Cook overnight – until about 6am-ish at 225 degrees. This is at your own risk – trust your oven to sleep with it on over night! But, it’s the most simple way I’ve found to cook a whole pork shoulder.
The next day, chop or shred the pork. Reduce the liquid for a sauce – I also like to add some apple cider vinegar to the sauce (if you’re an Eastern BBQ lover).
1/2 cup thinly sliced almonds
Juice of half a lemon (about 1 tablespoon), plus more to taste
1 tablespoon white wine vinegar
1/4 teaspoon fine sea salt or table salt, then more to taste
3 tablespoons (30 grams) dried currants
5 tablespoons olive oil, plus more for frying
2 tablespoons (about 25 grams) brined or salt-packed capers
oil for frying
1 small, compact-looking head of cauliflower (about 1 1/4 pounds)
Freshly ground black pepper
3 scallions, thinly sliced (use green and white parts)
2 tablespoons chopped flat-leaf parsley (optional, mostly for color)
Heat oven to 350 degrees F. Spread almonds on a tray and toast them until they’re a deep golden color, tossing them once or twice to ensure even cooking. This will take 10 to 14 minutes. Set aside to cool.**
Meanwhile, place lemon juice, vinegar and 1/4 teaspoon salt in a small bowl. Add currants; set aside and let them soak while you prepare the other ingredients.
If using brined capers, drain and spread them on paper towels until most of their moisture has wicked out, about 5 minutes. If using salt-packed capers, soak them in water for 10 minutes to remove the saltiness, then drain, rinse and pat dry on paper towels. Pour a 1/2-inch of olive oil or another oil that you prefer to fry in in a small skillet or saucepan. Heat it over medium-high. When hot enough that a droplet of water added to the oil hisses, carefully add the capers and step back — they’re going to sputter a bit for the first 10 seconds. Once it’s safe to get closer, give them a stir. Depending on how dry they were, it can take 1 to 2 minutes for them to get lightly golden at the edges and then crisp. Remove with a slotted spoon. Drain on paper towels.
Trim cauliflower leaves and cut head into quarters. Using an adjustable-blade slicer (this is mine; it takes up very little room) to cut cauliflower, stem and florets, into 1/4-inch slices. Add to a large bowl.
Scoop currants from vinegar mixture with a slotted spoon and add to bowl with cauliflower, along with almonds, capers, scallions and parsley. Slowly whisk 5 tablespoons olive oil into remaining vinegar mixture in a thin stream. Add several turns of freshly ground black pepper. Pour over cauliflower and other ingredients and turn gently to coat all pieces. Taste and adjust seasonings, adding more lemon juice, salt or pepper to taste. Dig in!