In Georgia, the market isn’t teeming with Coho salmon or Kumamoto oysters.
And let’s be honest — you can’t exactly ship seafood in a care package. So here I was, pining away in the humidity for Pacific seafood…
... when we discovered the glories of pork.
Georgia does a lot of things right, but y’all, the pork here is fantastic. I just can’t believe it. Here I’d been living my life thinking that bacon was the only part I’d ever enjoy. Now I know better. Southern pork is a glorious thing. So glorious we even have a favorite pork butcher who does artisan curing. (The seduction of Southern comfort food is well underway.)
Pulled pork in the slow cooker was a great way to start conquering the pig. We used this recipe from AllRecipes called Slow Cooker Texas Pulled Pork. The pork shoulder practically falls apart when the cooking is done, so shredding it was a breeze. We served it on toasted buns with barbecue sauce and spicy candied jalapeños. Heavenly!
Which reminds me: we are planning to preserve our own batch of jalapeños to stock the pantry for winter. Stay tuned for news of our canning adventures.
P.S. This is a huge recipe, and it freezes beautifully. Can’t you imagine the thrill of finding pulled pork in your freezer some night when you are too tired to make dinner?