Featured Recipe of the Month: Pulled Pork

Our pulled pork is all about slow cooking to get it just right—tender, flavorful, and worth the 14-hour wait. It’s much like how we handle our tech solutions at BrownCow Tech. We take our time making sure everything is done right, ensuring our IT services are as satisfying and dependable as a great plate of pulled pork.

This dish teaches us that good things come to those who wait, and great tech solutions come from not cutting corners. Whether it’s the slow simmer of our pulled pork or the detailed rollout of your custom IT solutions, we guarantee satisfaction in every bite and every tech byte.

BrownCow Tech’s Pulled Pork Recipe

Ingredients:

  • 6-8 lbs of bone-in pork shoulder
  • Your favorite BBQ rub (We used Traeger’s poultry and pork mix)
  • Mustard (to help the seasoning adhere)
  • 2 cups of Apple Cider or Apple Cider Vinegar

Instructions:

  • Preparation:
    • Begin by trimming off any excess fat from the pork shoulder. *This helps to give a better texture and a crisper bark.
    • Slather the pork generously with mustard. *This acts as a binder for your rub, ensuring the seasoning stays put and flavors every bite.
  • Seasoning:
    • Liberally apply your BBQ rub over the mustard to coat the meat thoroughly. *This mix of spices will penetrate the pork during cooking, creating layers of flavor.
  • Smoking:
    • Preheat your smoker to 225°F. Place the pork shoulder in the smoker and cook slowly for 6-7 hours. *The key here is low and slow, allowing the heat to tenderize the meat gradually as it soaks up smoky flavors.
    • Once the internal temperature hits 160°F, it’s time for the next step.
  • Braising:
    • Remove the pork from the smoker and place it on a cooking pan or foil. Pour two cups of apple cider or vinegar over the pork to infuse it with a subtle tanginess and to keep it moist.
    • Wrap the pork shoulder in a layer of butcher paper or foil. *While foil is fine, butcher paper is preferable as it allows the meat to breathe and develop a nice bark while retaining moisture.
    • Return the wrapped pork to the smoker and continue cooking at 225°F for another 3-4 hours until the internal temperature reaches 204°F.
  • Resting:
    • Once done, the trick to incredibly moist pork is in the resting. Take the pork—still wrapped—and place it in a cooler to rest for about an hour. *This step allows the meat to redistribute and retain its juices, making it incredibly tender.
  • Serving:
    • When ready to serve, use the same pan with the reserved juices to break apart the meat. The retained cooking juices are gold; pour them back into the shredded pork for extra moistness and flavor. *Feel free to sprinkle more of your rub for an added flavor kick!

 

From Our Team Meetings to Your Table

At BrownCow Tech, every team meeting starts with a new recipe. Our unique tradition mixes culinary creativity with our daily tech expertise. This practice isn’t just about good food; it’s about fostering a collaborative and innovative spirit that mirrors our approach to technology solutions.

Why Recipes?

  • Cultivating Partnerships: Starting meetings with a recipe encourages creativity and sharing, setting the tone for how we engage with each other and with you, our partners. We apply the same collaborative spirit when crafting personalized tech solutions for your business.

 

  • Simple Yet Effective: Our recipes are straightforward and practical, just like our tech solutions. We believe in clear, practical strategies that you can rely on—no fluff, just results.

 

 

Share Your Version! Have you tried this recipe before? Or have another killer dish to share? We’d love to hear from you. Share your creations and join the flavor exchange that keeps our team inventive and united! Let us know at info@browncowtech.com.