Genevieve Ko’s saucy and satisfying recipe is also great fuel for a nap on the couch.
Good morning. You don’t have to be a college football fan to understand the allure of pulled pork sandwiches on a weekend afternoon. But the games do make for an excellent backdrop to the experience of cooking them, consuming them, mopping up afterward and nodding off on the couch as the crowd roars mutely on a screen.
Still, give the dish a try even if you don’t know the rules of football or care for its violence. Pulled pork for a crowd is an American experience you can bring to any endeavor, from a book club to a dinner party to a shared viewing of Lindsay Lohan in “Irish Wish.” It improves anything it accompanies.
I like Genevieve Ko’s recipe (above) a great deal: saucy and satisfying, with enough warm chile heat to recall a carne con chile rojo that you’d pile into tortillas instead of hamburger buns. I’m partial, too, to the pulled pork that the chef Chris Schlesinger taught me to make in the smoky braise of a wood-fired grill, to douse in a vinegary sauce common in eastern North Carolina.
Featured Recipe
Pulled Pork
You can make Ali Slagle’s pulled pork, a four-ingredient magic trick with pickled jalapeño, fish sauce and brown sugar, in a slow cooker. Or you can make Sarah DiGregorio’s pressure cooker pulled pork, with Dr Pepper and barbecue sauce.
Share
Print
