Pulled Pork with Pilaf

Domestic

With a Greek mother and a painfully Canadian father (my grandparents from his side are from Saskatchewan and Quebec!) who was more than happy to adopt as much Greek cooking as my mother liked, we ate a lot of pilaf growing up. There is still a lot of pilaf going on over there – and now that Wee One #2 has decided it’s one of her most treasured things to eat, there is a lot of it going on around here as well.

When I was a kid I thought it was tricky, but by the time I was around 13 my Dad showed me how to do it and I’ve been making it since. Easy peasy!

Pulled Pork and Pilaf

6-8lb roast
2 tablespoons parsley flakes
1 tablespoon paprika
1 teaspoon chili powder
1 tablespoon garlic powder
2 teaspoons black pepper
2 cups water
1/4 cup molasses
Pilaf
1 onion
3 + cloves garlic
2 tablespoons butter
1 cup rice
2 cups water
Pulled Pork and Pilaf
Pulled Pork and Pilaf
Mix all the spices for the rub in a bowl. Rinse off the meat and massage the rub into the meat.
Pulled Pork and Pilaf
Pulled Pork and Pilaf
Mix the water and molasses and pour into the roasting pan with the rubbed pork. Slow cook this baby all day at just under 300F. I went with 270F for about 8 hours or so.
Pulled Pork and Pilaf
Pulled Pork and Pilaf
Let it sit for 30 minutes or so and the shred it.
Pulled Pork and Pilaf
Pulled Pork and Pilaf
I waited till the pork was sitting before I started the pilaf. Chop the onion and garlic and chase them around a frying pan with the butter, until the onions are clear and the kitchen smells like garlic heaven. Add the water, set the heat to low and don’t touch it for about 30 minutes.

Everyone has their favorites, but pulled pork on a bun with a pilaf?! How can you not win friends with that?! Or have like, three helpings. Not that I’d ever have three helpings. Ha!

Pulled Pork and Pilaf
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