My Southern California son has gone all Southern on me–Southern as in New Orleans. I picked him up at the airport last week and we headed to Ralph’s to buy his favorites–Have’a Chips, salsa and guacamole. So you can imagine how shocked I was when he walked right past the chips and straight to the meat section looking for “pulled pork”.
I had to remind him that markets in Laguna don’t sell ready-to-eat pulled pork. He couldn’t believe it. But after a brief chat with the butcher we came home with this and his plan to make pulled pork po’boys.
Within minutes my counter looked like this. I had to laugh a little–I do the same thing.
I suggested using the crock pot, but he had other ideas. It was clear to me right away there were “too many chefs in the kitchen” and I took the role of photographer and tried to keep my suggestions to myself. (I can’t tell you how hard that was!) And by the way, for any of you with 20-year-olds, have you noticed they KNOW EVERYTHING.
In the end, he made one heck of a po’boy and I have to admit, I was really proud of him and I didn’t even mind the looks of the kitchen floor when he was done.
This is tough because there was absolutely no measuring involved.
- all of the ingredients you see in the picture above
- about 3 lbs. of pork shoulder
- 1 onion, chopped
- olive oil
- a nice loaf of french bread
- mozzarella cheese
He mixed all the dry ingredients in a bowl and the wet ingredients in another bowl–that’s the sauce.
The dry-rub was massaged into the meat.
Perhaps the secret to the sauce was the use of the knife. I suggested a whisk–but was overruled.
He coated the bottom of a Le Creuset with olive oil and tossed in the onions. Once they were soft he seared the meat on all sides.
He brushed the meat with the sauce and put in the oven at 225. It cooked for 6 hours, until it was fork tender.
He pulled it (separated the meat from the fat) and this is what it looked like. Then it went into the fridge overnight.
Po’boy assembly began the next day for “Brunch”. He sliced the french bread and put a little of the sauce on the bread and topped that with grated mozzarella.
He fried the bacon. (Notice the Have’a chips on the counter–whew, he still loves them).
He drained most of the bacon fat and added three eggs. He said it’s important to line them up like this so they fit on the bread.
Crack the yolks and place cooked bacon on top. Next…the hard part…
…folding and flipping the eggs.
Place the egg on the roll. Okay, I was impressed that it fit so nicely.
Top with the pork.
And add more cheese….or as he calls it, the glue that keeps it all together. At this point I thought we were going to get to eat…but no.
It goes back into a 350 oven until the bread is crispy and the cheese has melted–about 5-10 minutes.
And finally after almost 24 hours, it’s ready to eat….and oh boy was it good! Or should I say the po’boy was good.
Anyway, indulge before you begin your New Year’s Resolutions. It’s worth every calorie and next week I’ll have something more slimming.
Thanks to all my readers all over the world! And as always, Enjoy!
Categories: Main Dishes, Pork
Tags: New Orleans po'boy, po' boys, pulled pork po'boy