MOMOFUKU'S PULLED PORK. PULLED PORK...when those two words are uttered in our house, my family starts to chant, cheer, and drool. That's right. Now, I try not to be too bossy, but I can't help myself this time. (Sorry my vegetarian and kosher friends.) The rest of you must try this recipe! It is that easy. That good. This recipe comes from David Chang (of beloved Momofuku) and his new magazine Lucky Peach.
We've made this recipe a half dozen times since we discovered it a couple of months ago. Now that we are hooked on this pulled pork, I'd love any other ideas you guys might have for ways to eat it. Be sure to take into consideration that the pork needs to sit overnight in the fridge with its salt/sugar rub, and it does need to roast for 6 hours in the oven. INGREDIENTS from Lucky Peach Issue 1(printable recipe) 3-4 pounds boneless pork shoulder1 tablespoon + 1 teaspoon Diamond Crystal Kosher Salts per pound of pork *1 tablespoon + 1 teaspoon sugar per pound of pork black pepper* An important update on salt.
Roast Pork Loin with Garlic and Rosemary Recipe at Epicurious. Braised-Lamb Shank Shepherd's Pie with Creamed Spinach Recipe at Epicurious. Prepare lamb: Preheat oven to 450°F. Put lamb shanks in a large metal roasting pan, then rub with oil and season with salt and pepper. Arrange onion wedges around lamb. Roast lamb in middle of oven 40 minutes. Turn shanks over, scatter with herb sprigs, and roast 40 minutes more. Pour wine, broth, and water into roasting pan. Prepare potatoes and boil carrots while lamb roasts: Pierce each potato once with a fork and bake on rack in lower third of oven until cooked through, 45 to 50 minutes. Cool potatoes 10 minutes, then halve lengthwise and scoop out flesh. Cook carrots in boiling salted water until tender, about 10 minutes. Make gravy: Skim fat from cooking liquid (you'll have about 2 1/2 cups broth).
Cut lamb meat from bones, then tear meat into bite-size pieces. Assemble and bake pie: Reduce oven to 350°F. Spoon lamb-shank mixture into a 12- by 3-inch oval gratin dish or a 2 1/2- to 3-quart shallow baking dish, spreading evenly.