Marcy Carriker Smothers
Bruce Aidells Food Guy and Marcy radio show Guy Fieri Marcy Smothers pork pulled pork The Complete Book of Pork Tyler Florence

P.O.P. = Pal of Pork

I was having a pity party and the only thing that could fix my boo boo was pork.

Pork is one of the most consumed meats in the world. In China it is king. The character for home is a house and a pig. Guy refers to himself as a P.O.P. aka Pal of Pork. Bruce Aidells, the sausage king and grand pooh bah of all things swine writes in his Complete Book of Pork that “…pork is fairly bland and mild-tasting, which also is its main attribute. Like a blank canvas waiting for the artist to do his thing.”

I wasn’t feeling particularly artistic, but my son Bo had a hankering for pulled pork. I perused several recipes and chose Tyler Florence’s dry roast recipe. After it had cooked for the recommended three and a half hours, I took my pal chef Umit’s advice. Rather than remove the pork, I turned off the oven, put the lid on and left it in my Le Creuset overnight. The next morning the pork was still warm and beyond fork tender.

I can’t begin to describe how moist, succulent and delicious this is. Of course I had to have carnitas tacos for breakfast. Steamed corn tortillas, chopped white onion, cilantro, lime and sirache. For dinner I added a North Carolina style BBQ sauce and we had pulled pork sandwiches.

There is plenty leftover to freeze or party on with pork!

Pulled Pork Sandwich

Recipe courtesy Tyler Florence


  • 1 boneless pork shoulder (about 4 to 41/2 pounds)
  • 4 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 1/2 cups light brown sugar
  • 1/4 cup paprika
  • 2 to 3 sprigs thyme, leaves only
  • 4 cloves garlic
  • 1/4 cup red wine vinegar
  • Scant 1 tablespoon cayenne
  • 3 tablespoons extra-virgin olive oil


Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture – this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F.
Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown.

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1 Comment

  • Reply
    March 26, 2009 at 8:11 pm

    I am a Pal of Pork too Marcy! I just joined the C.S.B.C. (Community Supported Bacon Club) at Bovolo in Healdsburg. John Stewart and Duskie Estes of zazu and Bovolo restaurants also have their own bacon and salumi! I now get 1/2 pound of bacon every month for a year. It is by far the best bacon I have had. Smoked with applewood and cured with brown sugar. MMM! Check it out at

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