pulled | Sybaritica

Well, on Day 4 of our Sunday Gravy project, I cooked Sausage and Meatballs in the sauce and served the results with pasta. Our sauce, now a genuine ‘gravy’, has been resting for a number of days now and, on Day 10, it is time for a new addition.  I actually took the sauce out the other day to heat it up (a good step to keep it fresh), but it looked just fine so I decided it could wait in the fridge just a little longer.

Anyway, the next experiment will be to use the gravy to simmer the nice looking 3lb. pork shoulder roast you see above. My plan is to cook it slowly for several hours and then cut off a good size piece while the meat is still quite firm to use for sandwich cold-cuts. The remainder I will return to the pot and let it simmer until it is really well done and has given lots of nice flavor to the gravy. At that point (while it still retains some flavor of it’s own) I shall retrieve it and use it for some interesting pulled pork applications… Read more