Did you know November 12 is National Pulled Pork Day? In honor of this delicious day, we wanted to share a recipe with all of you!
We sustainably raise pigs on the Stepladder farm, and sell the meat at select farmer's market locations in California.
Our pigs get a healthy diet consisting of pig feed, fruit and whey. Whey is cheese waste and they get a few hundred gallons per week from the Creamery. They also get any overripe, damaged, or not so pretty looking fruit waste consisting mainly of avocados.
Here's one of our favorite recipes using Stepladder pork roast and freshly-picked passionfruit.
- 4 lb Stepladder Pork Roast
- 4-6 Stepladder Passion Fruit → the pulp with no seeds
- 1 cup of chicken broth
- 1 tablespoon vegetable oil (or any high heat oil)
- ⅓ cup apple cider vinegar
- ⅓ cup brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 2 serrano peppers roughly chopped
- 4 cloves of garlic roughly chopped
- 1 yellow onion cut into 4ths
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- ½ tablespoon paprika
- ½ tablespoon salt
- ½ tablespoon fresh ground pepper
- 1 bottle of bbq sauce (we love this one from killer hogs)
- Martin's potato rolls
- Combine brown sugar, mustard, cumin, garlic powder, paprika, salt, and pepper in a bowl and combine into a slurry. Rub all over the pork roast, wrap in foil and leave in the fridge for 4 hours.
- After the pork has marinated, pull out of the fridge.
- Pour vegetable oil in the slow cooker.
- Pour passion fruit, broth, vinegar, Worcestershire sauce, serrano peppers, garlic, and onions in the slow cooker.
- Put the pork roast into the slow cooker, make sure the roast is completely covered with liquid - add more broth or water as needed.
- Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
- When it's done the meat should shred apart into small pieces.
- Remove pork roast from slow cooker and place in a large metal bowl.
- Blend all juices from the slower cooker.
- With 2 forks start to shred the pork. Add about ⅓ cup of juices to the pork immediately after pulling.
- Boil down all juices about ½ way and add about ⅓ cup to pork - you don't want the pork to be dry or too wet so adjust accordingly. Save the rest of the juice for dipping!
- Butter the buns flat side down and toast on a skillet until golden brown.
- Take about a handful of pulled pork, place on the roll, and smoother on top with bbq sauce.
- Use extra juices for dipping!
Enjoy! Try adding coleslaw or pickles to the sandwich for an extra crunch if desired! Like the recipe? Leave a comment below!