Sunday, July 31, 2011
Slow Cooker Pulled Pork BBQ
I normally don't really care for pork, but this recipe is incredibly good! Mike raved about it, and it's now one of our favorite meals. The best part? (well, probably second best part - best part is the taste) It's SO easy! And it makes a large quantity, so you can feed a big group, eat leftovers for days, or even put some in the freezer for a quick dinner another time.
1 (6-8 pound) bone-in pork shoulder*
1 cup barbecue sauce
1/4 cup water
*Note: a 6-8 lb pork shoulder will make a LOT of food! Mine was 3-4 lbs, and we still had dinner for two for several nights
**The quantities listed are for a 6-8 lb roast; if you use a smaller one, you'll need to cut back proportionally on all the ingredients. Alternatively, just save the surplus spice rub in a sealed container.
1 Tbs ground black pepper
1-2 tsp cayenne pepper
2 Tbs ground cumin
2 Tbs dark brown sugar
1 Tbs dried oregano
2 Tbs paprika
1 Tbs salt
1 Tbs white sugar
1. Mix all spice rub ingredients in a small bowl.
2. Massage spice rub into meat. Wrap tightly in plastic wrap and refrigerate for at least 3 hours (I found it works best to just do this part the night before so it can sit overnight; for a stronger flavor, you can refrigerate it for up to 3 days).
3. Unwrap road and place it in slow cooker. Add 1/4 cup of water. Cook on low for 8-10 hours (if using a smaller roast, I'd suggest just 8 hours) until meat is fork-tender.
4. Transfer roast to cutting board. Discard liquid. Pull the meat apart by tearing it into thin shreds with two forks or your fingers. Discard fat.
5. Place shredded meat back in the slow cooker and toss with 1 cup of barbecue sauce. Heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce as desired.