TV off. Radio off. Oven on.
It’s how I cope.
During times of stress and tragedy, my instinct is often to curl up in bed and wish everything away. But it’s not the best way to cope. At least for me.
I need to be busy.
And as I’m keeping busy, if fear or worry or grief pops into my head, I say a prayer of hope and safety for those who are affected, and a prayer of thanks for those who are not. Then I hug and kiss my kids and John.
I think I’ll make pulled pork again this weekend. It’s easy and makes the whole house smell good. And when the pork is pulled and warm and served on a soft white roll, it is comforting. Take care of yourself, friends.
Easy Pulled Pork
Serves 6 to 8
1 bone-in pork butt or shoulder roast, 4-6 lbs.
Texas Style Bar-B-Que Sweet Rub (enough to cover the entire roast)
1 large onion, sliced
2 bay leaves
1 1/2 cup pulp-free orange juice
1 cup water
1/2 cup good-tasting vinegar (such as white balsamic or apple cider)
For serving: Pickled onions, coleslaw, bread or buns
Preheat the oven to 250 degrees. Place the pork in a large Dutch Oven.
Sprinkle a generous layer of the seasoning rub all over the pork (including sides and bottom).
Although you can’t see this in the picture below because the pork is covered in rub, the fatty side of the roast is on top. Positioning the pork this way allows the pork to self-baste as it cooks.
Add the sliced onion, bay leaves, orange juice, water, and vinegar.
Cover the pot with a lid and place it in the oven. Bake, covered, for 3 1/2 to 4 hours, or until the pork falls apart easily when you pick at it with a fork. (If it is tough, put it back in the oven for another 30 minutes or so.) Remove pot from oven. Uncover and let pork rest for at least 1 hour.
Remove the pork from the pot and place on a platter. Remove the onions and bay leaves from the pot and discard. Set the pot with the remaining liquid on the stove; you’ll use this to make a sauce. Bring the liquid to a boil over high heat. Then reduce heat to medium so that the liquid bubbles gently. Cook, stirring occasionally, until liquid is reduced by 3/4. (This doesn’t need to be exact. The point is just to reduce it down so the flavors intensify and consistency thickens.) Turn off the heat but leave sauce in the pot.
While your sauce is reducing, shred the pork. Use your fingers or two forks to pull the pork into fine strands, discarding any bone and excess fat as you go.
Dump the shredded pork back into the pot with the sauce. Toss the pork in the sauce; then let the pork sit in the sauce for 10 minutes or so, tossing occasionally, to allow the pork to really absorb the flavor.
Transfer pork to a serving dish. Serve with bread or buns, coleslaw, and pickled onions.