Bone Sucking Pulled Pork

In the early days of my Estia Amagansett reincarnation to Mexican “Cantina” cooking I developed this recipe to fill the need for an authentic taco. Having just spent a day in the kitchen at Gerry Hayden’s Amuse, on 18th street in Manhattan’s Chelsea, I had seen a similar preparation for his menu. This Version has removed a call for garlic cloves, jalapeños and tomato paste and replaced them with two of Le Gourmet Chef’s staples, Bone Sucking sauce (thicker style) and Chef Tom Douglas’s “steak rub” from his Rub With Love line.
The idea is to appeal to the tail gate crowd with snack size (easy to assemble in a parking lot) tasty treats. The tortilla has been replaced with Martins potato buns (for Jets and Giants fans) if you live outside of the New York area substitute Pepperidge Farm dinner rolls or any small hamburger bun instead. The idea is to have the pulled pork cooked off and shredded the day before so that once on the tailgate all you need to do is spoon the warm pork out of a thermos and serve.

7lb whole pork shoulder, grain fed if available
2 medium onions, chopped fine
2 celery stalks, chopped fine
2 carrots, peeled and chopped
8 tablespoons vegetable oil
6 oz. Vinagrede de Jerez, Sherry vinegar reserva (Columel)
1 cup apple juice
1 cup chicken broth
2 tablespoons steak rub, (Rub With Love)
1 tablespoon Sel de Mer Fin, (Beliene)
1 jar Bone Sucking Sauce, (Thicker style)

Start by removing the bone and all fat possible from the whole pork shoulder. Over medium heat combine the onions, carrots, and celery in a sauce pan with _ the oil and the bone, stirring occasionally for 10 minutes then add the sherry vinegar, apple juice and chicken stock. Bring to a simmer and cook for 30 min. Then remove the bone and refrigerate the stock and vegetables until chilled (2 hours). While the stock simmers cut the pork into about ten equal pieces and stir in the salt and the steak rub thoroughly. Chill until the stock is ready (hold over night if time allows). In a braising pan add the remaining oil and sear each piece of pork over high heat (about 2 minutes per side) when all of the pork has been seared add the stock, vegetables and _ jar of Bone Sucking Sauce bring to a simmer. Cover and place in a 300 degree oven for 3 hours. Remove the meat, cool, shred and add the rest of the Bone sucking sauce. The “pulled pork” is now ready for a bun, hold cold or reheat to serve later. The best bet for serving that day is to transfer the pulled pork to Kerri & Lonnie’s Crock Pot, hold warm at the lowest setting. The remaining stock can be strained and chilled for use later or to add moisture to the pulled pork recipe.

Have your say