Thursday, August 18, 2011

Slow Cooker Pulled Pork

Hey everyone, this is Adam. Kristi asked me to put up my pulled pork recipe. Well, it's not really mine. I got it from my friend Eric, and who knows where he got it. So, if this is your recipe, thanks! It's easy and delicious.

one 5- to 6-pound boneless Boston butt pork roast
1/4 cup Cheater Basic Dry Rub (recipe follows)
1/2 cup bottled smoke (one small bottle of liquid smoke)
barbecue sauce

Cut the pork butt into medium (2- to 3-inch) chunks.
Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.
Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.
Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.

To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
To reheat, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.
While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.
Leftovers also make amazing tacos al pastor. Just marinate in pineapple or orange juice and broil. Top with cilantro, raw onion, pineapple, and lime juice. Makes 12 to 14 servings

Cheater Dry Rub

1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard

Combine all the ingredients in a jar or zip-loc bag. Shake to blend.
Makes about 2/3 cup

Feel free to experiment here - I've substituted a mix of chili powder (1 tbsp), cumin (1 tbsp), paprika (1 tbsp) and red pepper (1 tsp).