Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Overnight Pulled Pork

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Overnight Pulled Pork

Article excerpt

This recipe gets a salty-smoky flavor from ham hocks. Best of all, you can put the pork in the oven before bed and it'll be done when you awaken!

1 (3- to 5-pound) bone-in pork shoulder

2 smoked ham hocks

1 cup cider vinegar

cup packed brown sugar

2 tablespoons tomato paste

1 tablespoon Asian fish sauce (optional)

2 teaspoons kosher salt

1 to 2 teaspoons red pepper flakes

1 teaspoon freshly ground black pepper

Place pork and hocks in a Dutch oven, cover with lid and slide pot into a cold oven. Turn oven to 200 degrees.

After 6 to 10 hours (whatever is more convenient) remove pot from oven. The pork can remain in oven for up to 12 hours if you keep lid on.

Combineremaining ingredients in small saucepan. Bring sauce to a simmer over medium heat, stirring occasionally to dissolve brown sugar. …

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