This was very nearly an unmitigated kitchen disaster, and it was all my fault.
See, I checked out Jamie’s America from the library last week and, in looking for something to do with our 89.5# of pork, I hit on this delicious-sounding Southern-Style Pork and Slaw. Pork shoulder? Check. Crunchy tangy cole slaw? Check. Good with homebrew and thick slices of bread? Check. Cooked over several hours and requiring minimal supervision? Check – err, wait.
If you’ve clicked through to the recipe and then clicked back to this post, you may see where I’m headed.
We had free tickets to see Coraline in 3-D this afternoon, so just before we left, I popped the seasoned shoulder into the oven at 320. We went to the movie, came home, Shane turned on the game, and I crawled into bed for a quick nap. About 45 minutes later, Shane woke me up, concerned that the pork was overcooking/overcooked.
But wait! It’s supposed to be in the oven for 6 hours and it’s only been in for 4!
The recipe called for AN ENTIRE pork shoulder, not a 3# piece. An entire pork shoulder cooked for 6 hours is one thing. A 3# shoulder cooked for 6 hours is a dense piece of charcoal.
Fortunately Shane, in his quick thinking, had pulled the shoulder after the internal temperature topped out our thermometer (200+), and we were still able to have delicious pulled pork for dinner. I’m pretty sure this is a testament to how forgiving this cut is – especially when topped with the tart and very green slaw.
If I were feeding a small army, I’d definitely make this again, following the full recipe, though I’m not sold on the cole slaw part. I love cole slaw, but the addition of collard greens just made it taste too, I don’t know, vegetal? I have a solid recipe that I love, so next time I’ll just stick with that.