Since I have no idea how to even start a grill, BBQ wasn’t an option for me for Labor Day. I found a couple of crockpot recipes for pulled pork and picked this one from The Way The Cookie Crumbles blog to try. It was simple and I had everything but the slab of meat on hand so I was up for this task. I put the spices together Sunday night and got the meat nice and rubbed in and marinated it overnight. It was a day off, so naturally I slept in and got the crockpot going a bit later than I wanted. Caleb and Sydni wanted to go to the baseball game so we did and when we got back the house didn’t smell all that great. There was one overpowering spice that was just permeating the air — I think it was the chili powder. Despite the smell, The pulled pork turned out nice but I would have let it go for the full 10 hours if I would have started it on time. And the BBQ sauce overpowers the taste so make sure you pick a sauce you really enjoy.
Slow Cooker Pulled Pork (Spice Rub from Cooks Illustrated)
Ingredients:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper
1 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional)
2 cups barbecue sauce
Instructions:
Mix all spice rub ingredients in small bowl. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.) Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.
– Posted using BlogPress from my iPhone
Leave a Reply