Pulled pork can be used in many ways beyond the main course. Leftovers are perfect in a variety of soups, salads and sandwiches. Here is an easy, yet flavorful, starter recipe of pulled pork with a cut of pork butt, shoulder or roast.

Braised Pork

2 lbs pork butt or shoulder
1/2 cup white wine
1/4 cup Liquid Smoke (Mesquite or Hickory)
1 cup chopped onion
6 cloves chopped garlic
2 Serrano peppers, minced
1 stick cinnamon
2 teaspoons cumin seeds
1 tablespoon Sea Salt

Braise the pork. This can be done in a variety of ways:
• In a large pot with a tight fitting lid, over a low burner for 2 hours or until the pork flakes easily with a fork. Add water as liquid reduces.
• In a covered pan in a 350 degree oven for 2 hours or until the pork flakes easily with a fork. Add water as liquid reduces.
• In your pressure cooker for 40 minutes.

Let stand for 30  minutes after cooking. Flake with a fork.

The pork is flavorful enough to be piled right into the sandwich buns. Or you can add your favorite BBQ sauce (check out my co-pirate’s BBQ sauce recipe on this blog). Serve on toasted Kaiser rolls with sliced onions; along side chips, sliced apples and, if you’re lucky enough, home brewed beer. Have some extra. The crew usually asks for seconds!