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Lifestyle

July 18, 2014

Walk away from this pulled pork to make it better

Here was the problem: I needed dinner ready by 7:15 p.m. But I was going to be out of the house for the two hours before that.

Further complicating things, I had a pork tenderloin that I wanted to turn into pulled pork. But my typical stovetop method of braising it until it falls apart wouldn’t work if I wasn’t there to keep an eye on the pot. And I hadn’t planned far enough ahead (welcome to my world...) to have time to use the slow cooker.

The solution? Braising the pork in the oven. It’s faster than a slow cooker — but equally hands off — yet far gentler than stovetop cooking. And along the way, I discovered a whole new — and so very effortless — way to make a rich sauce for my pork that had the added benefit of slipping in some vegetables.

It actually was pretty simple. I brought a blend of white wine and chicken broth to a simmer, then added chopped butternut squash, sliced onion and my pork tenderloin. I returned the whole thing to a simmer, then popped the pot in the oven and walked away for two hours.

By the time I got home, the pork was so tender it was falling apart. So were the vegetables.

So I used a slotted spoon to fish out the pork, then I pureed the squash and onion.

Add barbecue sauce and the pork (which was so tender it pretty much pulled itself) and I had a vegetable-rich barbecue pulled pork.

The sauce was incredible, in part because the squash gave it a great natural sweetness, as well as a velvety texture.

BUTTERNUT BARBECUE PULLED PORK

Start to finish: 2 hours 15 minutes (15 minutes active)

Servings: 8

2 cups chicken broth

2 cups white wine

1 large yellow onion, finely chopped

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