In the November edition of Canadian Pizza, writer Tony Palermo interviewed retired butcher and caterer Gary Edwards for a feature on how to make the perfect pulled pork. Here are two recipes courtesy of Palermo to showcase your house-made meat. Keep in mind, pulled pork isn’t just for pizza. It’s an economical cut of meat that seems to be popping up everywhere these days.
In the November edition of Canadian Pizza, writer Tony Palermo
interviewed retired butcher and caterer Gary Edwards for a feature on
how to make the perfect pulled pork. Here are two recipes courtesy of
Palermo to showcase your house-made meat. Keep in mind, pulled pork
isn’t just for pizza. It’s an economical cut of meat that seems to be
popping up everywhere these days.
Menus featuring pulled pork
sliders, pulled pork on a steamed bun, pulled pork tacos and of course
pulled pork pizza are commonplace. November’s article examined smoking
pork but there are also many variations in preparation ranging from
slow-cookers to braised and straight to the dutch oven. What they all
have in common is ‘low and slow’. You’ll find southern style recipes of
course, but can also ferret out Mexican and Cuban variations.
The pork shoulder’s cow cousin seems to be beef brisket, which will also
shred up juicy and tender with two forks after a slow cook. A well
seasoned beef brisket would also make a great companion to pizza and is
also generally an inexpensive cut of meat.
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Uncle Gary’s Pulled Pork Dry Rub
Ingredients:
- ¾ cup paprika
- ¼ cup pepper
- ¼ cup of coarse salt, such as kosher or sea
- ¼ cup of brown sugar
- 3 tbsp garlic powder
- 3 tbsp onion powder
- 2 tbsp chili powder
- 2 tsp cayenne pepper
Mix and blend all of the ingredients together so everything is evenly distributed. If you don’t like the heat and want a milder version, omit the cayenne pepper. “Your choice of ingredients is really unlimited and the sky is the limit,” says Gary Edwards. “So feel free to experiment and make it your own.”
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