On a Sunday night this past May, I was perusing Twitter and saw Spike Trotman tweeting her pulled pork recipe. (Trotman’s original series of tweets has been collected on Storify!) It sounded easy and delicious. While reading it, I made a rather primal “mmmmmm” noise that made my husband glance over to see what kind
On a Sunday night this past May, I was perusing Twitter and saw Spike Trotman tweeting her pulled pork recipe. (Trotman’s original series of tweets has been collected on Storify!) It sounded easy and delicious. While reading it, I made a rather primal “mmmmmm” noise that made my husband glance over to see what kind of smut I obviously was checking out. We’ve been married for 13 years, so he wasn’t even surprised or disappointed by the literal hunk of meat I was drooling over.
For those unfamiliar with her work, Trotman runs Iron Circus Comics, Chicago’s largest comics publisher. She is responsible for Poorcraft, The Sleep of Reason, New World, the webcomic Templar, Arizona, and the upcoming Black Pearl: The Graphic Life of Josephine Baker. She may be known best, however, for publishing the popular, woman-friendly erotica anthology series Smut Peddler. The Smut Peddler Kickstarter campaigns have been wildly successful, and the books well-received.
As I read the recipe and fantasized about making it myself, I felt glad that at that moment she was publishing my favorite type of erotica! When I had the chance to try the recipe myself, I was not disappointed. And even if delicious food isn’t sexy in the most literal sense, I think we can all agree that the term “pulled pork” at least sounds dirty.
Note: You can make this recipe in a heavy Dutch oven, baking it at 225 °F for 7 to 10 hours. For the sake of ease, I used a slow cooker on the low setting, and it worked perfectly.
Spike Trotman’s Easy Pulled Pork
- 1 bone-in pork shoulder, a.k.a. Boston butt (3 to 5 pounds)
- 1 large yellow or white onion
- 5 to 8 garlic cloves, peeled and crushed
- 1 cup beef broth
For Dry Rub:
- 4 teaspoons granulated sugar
- 4 teaspoons salt
- 4 teaspoons smoked paprika
Mix the sugar, salt, and paprika together to make the dry rub. Using 4 teaspoons of each will yield 1/4 cup of dry rub.
Pat the dry rub all over the surface of the pork shoulder. Cover, and let it sit in the fridge for 24 hours. The pork will release some juices. Save those for making the sauce later.
Peel a large onion and slice it into 3/4″-thick rings, then place the onions in a layer at the bottom the slow cooker. (If you use a slow cooker, I recommend using a plastic liner for easy cleanup later.) Add the garlic cloves.
Lay the pork, still covered in dry rub, on top of the onion slices. Add the beef broth.
Cook on low for 8 to 10 hours (or a little longer). When it’s done, the bone slides out with no effort, and the pork shreds easily when gripped with tongs.
Remove the pork from the pot, and set it aside. Strain the cooking liquid, and mash the garlic through the sieve. You can decide whether you want to use the cooked onions or not. Mine were so soft after 12 hours in the slow cooker that I decided not to bother with them. Put the strained liquid into a pot, add the reserved marinade juices, and bring the mixture to a boil. Lower the heat and reduce the liquid until it becomes a bit thicker. I skimmed some of the fat off the top, since I didn’t want the pork to be too greasy when the sauce got added back into the meat.
While the sauce reduces, shred the pork. I like using tongs and a fork, which lets me remove bits of fat and gristle easily. Once you have shredded the pork and reduced the sauce, pour the sauce back into the pork and mix it in. Add it in a little at a time if you’re worried there’s too much sauce.
The pork is done! It has a lot of flavor and doesn’t really need additional sauce; however, if you want to add a little, no one can stop you.
There are a lot of ways you can use the pork. With this batch, made from a 5-pound pork shoulder, I was able to make about a dozen hearty sandwiches and a hefty pizza.