Sheldon's Pulled Pork

Mmmmm.... I love, adore, would swim for hours in a nice vat of pulled pork. I've made it a thousand times, but it occured to me that I didn't have a written recipe. So a friend of mine asked me for a recipe. I will write down what I do so we all can remember. Thanks for the prompting Stacy!

Sheldon's Pulled Pork

1-3 lb pork rump roast
2-4 Tbsp flour with salt and pepper
2 Tbsp extra virgin olive oil

Rinse and dry the roast. Roll in flour (or toss in flour in a zip top bag). Place into a hot pan with EVOO. Let sit on each side until lightly browned all around. Remove from pan and place in crock pot.

1 can Rotel tomatoes
1 4-oz can diced green chilies
2-4 cloves of garlic, chopped
1 medium onion, chopped
1 Tbsp chili powder
1/2 Tbsp cumin
salt and pepper to taste
2 cups water or chicken, pork or beef stock

Add these ingredients to the crock pot. Cook on low for 6 hours up to 10 hours. Allow to cool until you can handle the roast. Using two large forks, pull the meat in opposite directions until you have a pile of shredded meat. Return to the juice of the crock pot. Check the seasoning of the meat in the juices to see if salt or pepper need to be added. If desired, squeeze the juice of 2 limes over the meat and combine with the juices.

You can separate the meat into servings and freeze for later use. You can use this meat as filling for enchiladas or burritos; mix with barbeque sauce and pile onto buns for sandwiches; serve as is over rice. You can also change the recipe by adding chopped tomatillos, beans, hominy, cabbage, jalapenos or other chilies, corn, cilantro, etc. You can substitute a whole chicken, chicken taken off the bone from rotisserie, beef roast, etc. The possibilities are almost endless.

Enjoy!
~ky