Crock pot pulled pork and a secret ingredient

Here is the post I promised on Sunday, the one that called for BBQ sauce.

Before I go into lengthy descriptions I just wanted to say this recipe is for my friend Y.

Why you ask?

First of all she just got her first Le Creuset for her birthday so I am psyched that my next few posts involve my beloved, appropriately pumpkin-colored crock pot.

Second of all, the girl grew up in Houston so I thought a real Southern, meaty dish served with BBQ sauce couldn't be more appropriate.

Third, the girl loves Coke.

Coke? What does Coke have to do with it?

Butt

Ok, so let me start from the beginning.

Several moons ago, and I mean several, that same girl was pregnant with a baby who is almost two now. She and her husband and first child were visiting in us in Milan and I bought a six pack of caffeine-free Coke for her to drink while we enjoyed a glass of wine or beer or whatever is was we were drinking. Well, a few of those cans were still lurking in a corner of my kitchen until recently. I usually don't keep soft drinks in the house, soda is a rare treat for my kids. But lately they had started noticing those red and gold cans. Asking about them, hinting they wanted some. A lot. I had to get rid of them.

Fast forward to  a few days ago, when I was rightly so, gawking at pictures on Foodgawker of pulled pork sandwiches. I had been reading recipes for pulled pork long before I got my Le Creuset last year. I had some friends coming over for dinner and I decided the time had come. I came across quite a few recipes that used Coke as one of the main ingredients to make this delicacy. I realized it wasn't authentic, and I have to admit it sounded a little revolting at first but the more I thought about it the more it made sense. I was sure the Coke would tenderize the meat fabulously, and realized the sugar and other aromas would somehow work. Plus, it would be a great way to get rid of those cans. So that is how I killed my proverbial pig birds with one stone.

Shoulder

The result was melt-in-your-mouth, flavorful meat that I served alongside white polenta (which I in turn served again with leftovers grilled) and doused in the home made barbecue sauce. I certainly made for a different meal here in the Old Continent and a succulent one if I may add. Whatever you do, make lots so you can enjoy left overs, perhaps one of those sandwiches that triggered this whole post.

Also, need I add that this is the perfect meal to prepare when you have a lot of other things going on and you want a great result without too much effort?

Adapted from food.com

Ingredients

about 2kg pork roast (I got one piece shoulder and one piece butt)

2 pressed garlic cloves

3 small onions sliced thinly

1/4 tsp black pepper, freshly ground

1/4 tsp Pimenton de la Vera (or cayenne pepper), ground

1 tsp liquid smoke

3 cans of Coca-Cola (or enough to cover the meat; if it doesn't turn the pieces a few times)

a pinch of salt 

barbecue sauce 

Soften the onions in some oil in the crock pot. Place the meat in the pot, add in the garlic, pepper and Pimenton de la Vera, the liquid smoke and the Coca-Cola. Set the meat on low heat and cook for 8-10 hours. When ready, remove from the pot, remove bones and trim fat. Use a fork to begin pulling the pork apart. You can serve the barbecue sauce mixed in. I preferred to serve it with a little of the cooking liquid mixed in to keep it moist and drizzled the sauce on top.

The result was delicious, exactly how I imagined it, although I might add a little salt next time I make it (so I included it in the ingredients - you know, to contrast the sweetness). Of the two pieces I preferred the shoulder as it is a fattier cut (which made it more tender) with a more complex flavor, but both were fall-apart soft.

Brasato or braised beef

I did it. I went out and 'bought me' a Le Creuset for Christmas. Well, to be honest my in-laws contributed greatly with a Christmas envelope, otherwise I probably wouldn't have treated myself to one just yet, but I am now the proud owner of a big 'n' heavy cast iron enamelled French pot to play around and experiment with.

The experiments have begun. I am pretty much into throwing anything I can get my hands on in there and slow cooking it for hours until it gets all soft and melty. Yes, I'm talkin' to you, slabs of meat, bags of beans, greens. Watch out, you plump little children running around my kitchen! Beware when the orange pot is sitting on the stove, for I may grab you and make you for supper! You shall not fool me by sticking bones through your cage, for my eyesight is pretty good (thank you B&L disposable contact lenses) and I know a dimply finger when I see one.

My first attempt at a stew was successful but in the excitement of the moment I forgot to take a picture of the finished dish. My second attempt was just as good (I will say so myself since the pot and meat get all the merit) and this time I remembered to take a few pics. In this cold weather I just cannot get enough, so get ready to read a lot of recipes for stews, soups and braised meats.

Adapted from the Joy of Cooking

Ingredients

cut of beef approx. 3-5 lbs

1/2 cup chopped carrots

1/2 cup chopped celery

2 cups chopped onions

1 cup red wine, stock or other braising liquid + additional as needed

flour

olive oil

salt

pepper

bay leaf

I usually buy my meat at the supermarket since the quality of meat in supermarkets is usually pretty good here. On the label it tells you the best way to cook the meat you are buying. I chose a cut that was good for boiling or braising. These cuts are usually cheap because they are tough if not cooked slowly. Make sure you buy a piece that has marbling and connective tissue. The way you cook the meat will break down this tissue, making the meat tender and moist.

Pour some olive oil into your pot and then, after having accurately dried your cut of meat and seasoned it with pepper and salt, brown it on all sides, making sure you sear in all the good juices. Once it has browned nicely, set it aside on a plate and pour out the fat, keeping approximately two tbsp in the pot. Sauté the chopped vegetables until they soften and turn slightly golden. Pour in the cup of cooking liquid and drop in a bay leaf. Let cook for a couple of minutes and then add in the meat. It should not be covered more than halfway. Bring the liquid to a boil and lower the heat. Cover the pot with a tight lid and cook for up to 3 or 4 hours, according to the size of your cut, turning it about every half hour and making sure the liquid doesn't dry out. It should cook on very low heat, the liquid just barely simmering. If it gets dry add a little liquid. When it is fork tender it is ready, keep in mind it is possible to overcook when braising despite the general idea of "the more the better". You don't want your meat to turn stringy and dry. Take out the meat and the bay leaf, squash the vegetables with a fork (or strain the sauce if you have texture issues), add a little flour and butter and let the liquid thicken into a gravy, adding seasoning if needed. In the meantime, once the meat has cooled down, slice thinly and then serve with its sauce. I served polenta alongside.