BBQ Pulled Pork

I think I have said it before, but there is something so special about BBQ in America and to me, this is the best (& easiest) recipe out there for Pulled Pork BBQ! Introducing, the slow cooker! I never thought I would use one – back home I hadn’t even really seen one, but after meeting Allen’s family and hanging out in VA for a while I noticed, every home had one & how useful they could be for everything! From cooking dinner while you’re at work to keeping sauces warm at parties, all sizes have their uses!

I LOVE mine & I LOVE Pulled Pork.

BBQ Pulled Pork

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Ingredients: (for the rub)

  • 1 tbsp brown sugar
  • 2 tsp paprika
  • 1 tsp mustard powder
  • 0.5 tsp ground cumin
  • salt & pepper

 

  • 3-4 lb boneless pork shoulder
  • 2 tsp oil/butter
  • 0.5 cup Apple Cider Vinegar
  • 3 tbsp tomato paste
  • 2 tbsp brown sugar

Method:

  1. Combine all the ‘for the rub’ ingredients in a small bowl
    1. rub the mixture all over the pork
  2. Heat the oil in a pan and sear the pork until browned on all sides & then transfer it to a plate while you make the sauce.
  3. Whisk 0.5 cup of water into the pork pan drippings and then pour into the slow cooker.
  4. Add the vinegar, tomato paste & sugar plus 2 cups of water to the slow cooker
  5. Add the pork
  6. Cover (do not lock) – cook on LOW for 8 hours. (The pork should fall apart when removing!)
  7. Remove the pork and transfer it to a cutting board
  8. Pour slow cooker liquid into a saucepan and let it simmer over a medium heat until it begins to reduce to about 0.75 of its original amount.
  9. Pull apart the pork with two forks or ‘claws’ if you have them!
  10. Put the pulled pork back into the slow cooker and pour two – three cups of liquid over the shredded pork and mix.
  11. MAKE YOUR SANDWICHES! We love to serve on toasted potato buns with Alabama white sauce, Sweet Baby Rays and some classic coleslaw! 🙂     (recipe for coleslaw here: http://www.ivgreenhouse.com/classic-coleslaw/ & Alabama white sauce is coming soon!!)

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May 5, 2016
May 8, 2016

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