Pulled Pork with Garlicky Spaghetti Squash

November 18, 2009

I’ll give credit where it’s due on this one. One of my favorite blogs, Smitten Kitchen covered Spaghetti Squash recently. And while I drop-kicked the Moroccan part in exchange for some delicious roasted garlic, it was the perfect companion to some spicy curried pulled pork.

Check it out.

Slow Cooker Pulled Pork

Okay, you can do this in the oven, and I don’t want to discourage you from doing it. But there’s something really wonderful about throwing a pork shoulder in the slow cooker before leaving for the office and coming home smelling like you’ve been slaving over the stove for hours.

6-8 pound Boston Butt (also called a blade shoulder)
About 1/4 cup curry powder, preferably homemade.
1/4 cup chicken broth
3 T. white wine vinegar

  • 24-48 hours before you’re ready to cook, rub the pork shoulder on all sides with the curry powder. Wrap tightly with plastic wrap and place in the refrigerator until you’re ready.
  • In the bowl of a crock pot, place chicken broth, vinegar, and pork shoulder. Turn the meat over to moisten all sides.
  • Turn the cock pot on low and cover. Cook for 8-10 hours. (That’s right, go to work, play with the dog, watch a movie, whatever)
  • The pork is done when the meat gives little resistance to a knife. The bone should slide right off.
  • Transfer the pork to a platter and shred with two forks. Add a 1/3 cup of the accumulated liquid from the crock pot and toss to combine. Serve.

To do this in an oven, it’s not that much different.

  • Pre-heat oven to 300°.
  • Place pork shoulder, uncovered, in a baking dish.
  • You can baste it occasionally if you want, but really, you don’t have to.
  • Cook for 6 hours or until the pork is tender, then shred (as above).

Serve under a haystack of Garlicky Spaghetti Squash; the recipe follows.

Garlicky Spaghetti Squash

1 spaghetti squash
2 T. butter
5 gloves roasted garlic (or 3 minced fresh gloves)
Kosher salt and pepper

  • Preheat oven to 375°
  • Split the squash in half and scoop out seeds.
  • Place face down on an oiled baking sheet and roast for 40 minutes or until squash is tender.
  • While squash is cooking, melt butter in a small saucepan and add garlic. If using roasted garlic, smash the cloves into the butter to break it up somewhat. If using fresh garlic, saute until just brown, then turn off the heat.
  • When squash is done, scoop out the flesh using a fork into a large bowl. Fluff the squash with the fork to break up large pieces into thin strands.
  • Add a pinch of kosher salt, and a few turns of freshly cracked pepper.
  • Add the butter garlic mixture and toss with a fork until incorporated.

I recommend serving little haystacks of this wonderful spaghetti squash on top of a big pile of pulled pork. You’ll love it.

Updated: Photo below

One comment

  1. omg this was super yummy 🙂

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