Moroccan Spiced Pulled Pork

As I've said in the past, I evaded the “other white meat” for over decade before we resurrected our love affair for one another. That's not to say I’d order a pork chop or shank at a restaurant, but I definitely can appreciate a low and slow-cooked rack of ribs or pork shoulder.

After a 24 hr brine to preserve moisture, I massaged the pork shoulder with blend of moroccan spices and chipotle then roasted it for 15 hours until the meat separated from the bone.   

A lover of anatomy, I took a little time appreciating the differences between the human and porcine scapula while shredding the finished product...but that's another story. So back to our regularly scheduled program...

I grabbed a mound of fragrant and slightly smokey pulled pork, dipped it in the au jus, and placed it on top of a warm, crusty but doughy Vienna roll. A fan of Memphis-style barbecue, I prefer for the meat to be the star of the show   Therefore, I added just a small amount of my from scratch BBQ sauce.  For textural and flavor balance, I added some homemade apple slaw and pickled jalapeños and squash atop the majestic mountain of pork.

I paired the pulled pork with a libation composed of mesquite honey-infused bourbon, ginger beer, and splash of OJ.  Eat up!!

The Score 

Shoulder to Shoulder – Rebecca Fergusson




Satisfy My Soul – Bob Marley

 

A.D.H.D – Kendrick Lamar 

 

Slow and Steady – Of Monsters and Men