All things BBQ in and around Denver, Colorado is what I want to promote. It seems like not one website has listings for all the BBQ joints in and around Denver. So I made it my mission to scout out and search for all the BBQ joints in and around Denver and promote them on my site.


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BBQ Blog

Colorado-Style Pulled Pork

June 12, 2009

The Denver Post had an article in the food section of the August 28th edition. The title of the article/recipe was "Colorado-Style Pulled Pork". I guess I have never really thought about Colorado having its own style of pulled pork. I am not sure of the source of their finding but I thought I would post because like advice, good recipes are hard to come by. You can access this article on their site by clicking on the following link: http://www.denverpost.com/search/ci_10302633 

Here is the Recipe they posted:

Colorado-Style Pulled Pork
By Tucker ShawDenver Post Food Editor

Ingredients

FOR THE BRINE:
About 12 cups cool water1/2 cup salt1/2 cup brown sugar

FOR THE PORK:
One 3-pound pork shoulder (also called pork butt)
2 slices bacon
2 cups chicken stock
One 12-ounce beer
1 tablespoon dried mustard
1 tablespoon dried sage, crushed
2 tablespoons Mexican oregano, crushed
2 tablespoons butter
1 head garlic, halved
1 onion, halved
1 tablespoon olive oil
1 tablespoon white wine vinegar
4 roasted green chiles, finely chopped, or one small can chopped green chiles, mild or hot
About 12 sage leaves, finely chopped

Directions:
-Stir together water, salt and sugar until dissolved. Submerge the pork shoulder in the brine and refrigerate overnight.
-Remove pork from brine and discard bringing liquid. Preheat oven to 225 degrees.
-In large ovenproof Dutch oven over medium-high heat, sear pork shoulder on all sides until brown, about 10 minutes total. Remove to a plate.
-In same pot, saute bacon until fat has rendered.
-Remove bacon and save for a BLT later.
-Add chicken stock, beer, mustard, sage, oregano, butter, garlic and onion to pot and bring to a simmer. Remove from heat, add pork shoulder to liquid. Pork should be only halfway submerged.
-Cover, place in oven and braise, turning occasionally, for about 6 hours, or until you've reorganized the closets and the meat flakes easily when you tear at it with a fork.
-Remove pork to a bowl.
-On the stove top, boil braising liquid until reduced by half.
-Shred pork meat with a fork, incorporating reduced liquid into the mix.
-Add olive oil, vinegar, green chiles and sage leaves.
-Mix well
-Taste for seasoning, adding salt, pepper, or herbs as necessary.
- Serve

I have not tried this recipe so if you do end up trying it, post a comment and let me know what you think. If you are brave enough whip up some coleslaw and top your pulled pork sammy with it.
 

Blog Archives

September 2009

The Que Sports Bar & Barbecue Pit - 09/20/2009

July 2009

Kansas City Barbecue Society - 07/20/2009
Grill Your Ace Off - 07/07/2009
Q'n For the Cure BBQ Event - 07/07/2009

June 2009

Serious Texas Bar-B-Q - 06/17/2009
Wolfe's BBQ - 06/15/2009
Yazoo BBQ - 06/12/2009
Colorado-Style Pulled Pork - 06/12/2009
Big Hoss BBQ - 06/12/2009
The Q Worldly Barbeque - 06/12/2009
Grilling Temperatures for Doneness - 06/12/2009
Brothers BBQ - 06/12/2009
Joseph's Southern Food - 06/12/2009
M&D's BBQ - 06/12/2009
Colorado BBQ Teams - 06/12/2009



 

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