This isn't your grandma's potato salad (unless your grandma was a culinary genius!). This recipe elevates the classic to new heights with the addition of succulent pulled pork, creating a hearty and flavorful dish perfect for barbecues, potlucks, or any gathering where you want to impress. We'll delve into the details, ensuring you create a whole hog potato salad that's both delicious and memorable.
What Makes This Whole Hog Potato Salad Special?
The magic lies in the combination of creamy, tangy potato salad and tender, juicy pulled pork. The smoky richness of the pork perfectly complements the coolness of the potatoes and the bright acidity of the dressing. This recipe isn't just about throwing ingredients together; it's about creating a balanced symphony of flavors and textures.
Ingredients You'll Need:
For the Pulled Pork:
- 3-4 lbs pork shoulder (Boston butt)
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup apple cider vinegar
- 1/2 cup brown sugar
- 2 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
For the Potato Salad:
- 3 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 2 hard-boiled eggs, chopped
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 2 tbsp chopped fresh dill
- Salt and pepper to taste
Instructions:
Preparing the Pulled Pork:
- Season the pork shoulder generously with salt and pepper.
- Heat olive oil in a large Dutch oven or slow cooker. Brown the pork shoulder on all sides.
- Add the chopped onion and minced garlic to the pot and cook until softened.
- Pour in the chicken broth, apple cider vinegar, brown sugar, smoked paprika, chili powder, and cumin.
- Bring to a simmer, then reduce heat and cover.
- Slow Cooker Method: Cook on low for 6-8 hours, or until the pork is easily shredded.
- Dutch Oven Method: Simmer for 2-3 hours, or until the pork is easily shredded.
- Remove the pork from the pot and shred with two forks. Reserve some of the cooking liquid to moisten the pulled pork if needed.
Making the Potato Salad:
- Boil the cubed potatoes until tender (about 15-20 minutes). Drain well.
- While the potatoes are still warm, gently mix in the mayonnaise, mustard, chopped eggs, celery, red onion, and dill.
- Season with salt and pepper to taste.
- Gently fold in the shredded pulled pork.
Serving:
Chill the potato salad for at least 30 minutes before serving to allow the flavors to meld. Garnish with extra dill or a sprinkle of paprika for a vibrant presentation.
Frequently Asked Questions (FAQ)
Can I use a different type of pork?
While a pork shoulder (Boston butt) is ideal for its tenderness and fat content, you can experiment with other cuts. Just be aware that leaner cuts may require longer cooking times.
How long can I store leftover potato salad?
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead of time?
Absolutely! Preparing the pulled pork and potato salad components separately ahead of time is highly recommended. Combine them just before serving to maintain the best texture and flavor.
What are some variations I can try?
Feel free to experiment with different herbs and spices. Adding a touch of BBQ sauce to the pulled pork, or incorporating other vegetables like bell peppers or jalapeños, can create unique flavor profiles.
Is this recipe suitable for a large gathering?
Yes! This recipe can easily be doubled or tripled to accommodate larger groups.
This whole hog potato salad recipe offers a delightful twist on a classic, combining the best of both worlds for a truly unforgettable dish. Enjoy!
