Wednesday, April 8, 2009

Crockpot Pulled Pork

Spice Rub:
1 T ground black pepper
1-2 tsp. cayenne pepper
2 T chili powder
2 T ground cumin
2 T dark brown sugar
1 T dried oregano
4 T paprika
2 T table salt
1 T granulated sugar
1 T ground black pepper

Remaining Ingredients:
1 (6-8 pound) bone-in pork shoulder
½ tsp. liquid smoke (optional)
2 C. barbecue sauce

Mix all spice rub ingredients in small bowl. Massage spice rub into meat (I recommend doing this on a jelly roll pan or large cookie sheet with sides). 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 1/4 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

Transfer roast to cutting board(again, I use a large cookie sheet with sides. This helps to contain the mess); 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.

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