I have a new favorite Food Network show. Have you met Damaris Phillips? Damaris, a Louisville, Kentucky native, was the winner of Food Network Star, Season 9. Now, I didn’t watch that show, but I tend to spend Saturday and Sunday mornings going through the list of Food Network shows as this is when the new cooking shows air.
One day, I happened upon a show called Southern at Heart. I’m southern at heart…sort of (I grew up in Tennessee)…so I set it to record and went on my merry way. Well, I don’t remember what Damaris made on the show that morning, but I do know I was charmed the minute she started talking. With her southern drawl, her quirky behavior, and her passion for somewhat unique ingredients (coconut oil, sorghum, agave nectar), I was hooked. I’ve made a couple things of hers including Fried Chicken Salad sandwiches (recipe to come) and I’ve never been disappointed.
I’m always looking for a good pulled pork recipe because pork is relatively low in fat and calories and can be made into sandwiches, tacos, or piled on sweet potatoes. She made a pulled pork recipe on her Football Tailgating episode in November, so I added the recipe to my weekly food list and headed out to the store.
The entire day, I kept smelling the pork. It smelled good. I was not disappointed. I practically ate the whole roast before it had even cooled! If you’re looking for a delicious, healthy pork recipe, add this to your list.
Ultimate Pulled Pork
(adapted from Damaris Phillips’ Pulled Pork Nachos)
2 tbsp chili powder
2 tsp garlic powder
1 tsp smoked paprika
1/2 tsp ancho chile powder
1/2 tsp Italian seasoning
2 small or 1 large bay leaf
salt & pepper
3 pounds boneless pork butt, cut into smaller pieces
One large onion, diced
1/2 cup honey
1/4 cup vegetable oil
1/4 cup sherry vinegar
1 tsp liquid smoke
In a medium sized bowl, combine the chili powder, garlic powder, paprika, chile powder, Italian seasoning, salt, and pepper. Set aside. Put your diced onion into the bottom of the crock pot to create a base for the pork to sit on.
Trim your pork of most of the fat. I didn’t do this the first time, and I kept finding big chunks of fat amid my delicious pork. To quote Alton…not good eats. Damaris suggested cutting the pork butt into more manageable pieces, so that’s what I did. Once your pork is prepped, dredge in the seasonings and place in the slow cooker.
Next, combine the honey, oil, vinegar, and liquid smoke until mixed. Pour over the pork. Set your slow cooker to low and let cook for 6-8 hours. Remove from liquid and shred with two forks.
This pork is very versatile, but my favorite way to eat it is just alongside Oven Fried Zucchini Medallions. They’re the perfect side dish to this meal. Stay tuned!