ManFood – Dehydrated Pulled Pork – Dear God Yes!
Just because you’re in the backwoods doesn’t mean you have to eat granola or rely on freeze-dried meals. Although we are fans of the MountainHouse Sweet and Sour Pork. When the wife is away who hasn’t made one for dinner? (Maybe we’re just lazy)
Either way, let’s get back on track. We cooked up an amazing recipe for pulled pork, dehydrated it so that it will last forever (Not actually forever but you know what we mean) and now we are sharing it with you to. Eat like a man in the woods, not like the canned food aisle. Check out the ManFood recipe below. It takes a while to make and then dehydrate, but worth it in the end. Just think about having a pulled pork wrap or sandwich in the middle of nowhere. Beats the canned mystery meat you brought last time.
What you will need: Important – You will need a slow cooker for this one.
4-5 pound Pork shoulder roast (Bone-in is better)
1 cup root beer
2 1/2 tbsp brown sugar
2 tbsp kosher salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons paprika
1/2 teaspoon mustard powder and onion powder
1/4 teaspoon garlic salt, celery salt, ground ginger and nutmeg
1/3 cup balsamic vinegar
1 1/2 cups root beer
1 /12 ounces of whiskey (be liberal with it!)
Your favorite BBQ sauce (We used House of Q – Rockin’ Red. highly recommended!)
1.Now that the giant list is done, the rest is pretty easy. Take a cup of root beer and dump it into a zip lock bag along with your slab of magic-bacon-making animal . Let it marinate in the fridge over night.
2. Mix together the second group of ingredients in a bowl with a tiny splash of water until you have a paste. Remove the pork from the zip lock bag and smear your paste all over it. All sides… If you don’t have messy hands you’re doing it wrong.
3. In a skillet or frying pan heat up (Med-High) a tbsp. of olive oil, and then sear every side of the roast. (It will form a brown crust when its seared. Roughly 2 minutes per side.
4. Toss the third set of ingredients into the slow cooker along with your roast and any left over paste from the second step (toss in any of the brown crusty pieces left in the frying pan as well.) Set it to high and cook for 8 hours. Be sure to turn it over at about the 4 hour mark.
5. Remove your oink from the slow cooker and shred using two forks. It should shred very easily, if it doesn’t, it is not done and it needs to be cooked more.
6. Add your favorite BBQ sauce and mix it up so all the shredded pork is covered. Try it. Now try it again. Now stop eating it all!
7. Toss it into you dehydrator at 140 degrees for about 6-8 hours or so. It should be dry, and crispy when it is finished. You know you machine better than we do so keep an eye on it. If you don’t have a dehydrator – set your over to 120 or as low as it will go and prop the door open slightly. It’s pretty much the same.
Now you have BBQ pulled pork ready to go into the wild with you. It taste exactly the same as when you first took it out of the slow cooker! Head out into the woods and leave the canned Manwich junk at home.
To hydrate all you need to do is pour a small amount of water (1-2 ounces) in a pot, heat it up and add your pulled pork slowly. Keep adding water until it hydrates. Don’t add to much at once or you will just have a sloppy mess.
Bring along some wraps or hamburger buns, add some cheese and/or mashed potatoes. Pair it with a fine Scotch. Do whatever you want. Eat and enjoy your ManFood.