Valley Bounty: Pork

Pulled pork butt or shoulder is a delicious and cost-effective option for the local pork connoisseur. The flavor of slow-smoked barbecue pulled pork is something pretty special, but since I have yet to figure out a way to fit a full-sized smoker in my apartment, I make mine in a crock pot. I usually rub the meat in a bit of brown sugar and chili powder mixed with just a splash of apple cider vinegar, set the crock pot to low, and let it sit for a good long while — usually somewhere between 12 and 16 hours.

If you’re looking for something with a little less lead time, try pork chops rubbed with salt, pepper, and a little lime juice. I let mine sit on the counter for 30 minutes or so to warm up a bit, then sear them on each side in a skillet and finish in the oven until my meat thermometer reads 145°F. A little minced cilantro to serve is a nice compliment.

Valley Bounty is written by Brian Snell of CISA (Community Involved in Sustaining Agriculture)