Few menu items are as simple and flavorful for feeding a large group as shredded pork. Use shredded pork in barbecued pork sandwiches or as the basis for green chile or burritos. Roaster ovens cook meats evenly and work very well for keeping the shredded pork warm, although they can be temperamental and more likely to burn food than a conventional oven. Check the pork frequently, and turn the roaster down if the food becomes too hot.
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Set the roaster on a stable counter top away from other foods or items that might melt. The outside of the roaster gets very hot during the cooking process. Turn the roaster on to 350 degrees Fahrenheit.
Unwrap the pork roasts, and place them in the roaster. Salt and pepper them liberally.
Replace the lid on the roaster and cook the roasts for 1.5 to 3 hours, or approximately 21 minutes per pound. A pork roast is done when it falls apart easily.
Remove the roasts from the roaster, and set them on a cutting board. Allow them to cool for 10 minutes.
Cut the pork into several smaller pieces with a large, sharp knife. Shred the pork by scraping two forks against the meat in opposite directions.
REFERENCES & RESOURCES
- "Not Your Mother's Slow Cooker Cookbook"; Beth Hensperger, et al.
- Food Network; Barbecued Pulled Pork Sandwiches; Emeril Lagasse; 2001