Tuesday, January 21, 2014

Crockpot Pulled Pork

I finally figured out the key to good crockpot pulled pork--ignore 90% of the recipes out there and don't add the BBQ sauce until the end. In fact, doing it this way you could go full Southern style and not add BBQ sauce at all. If you add the sauce at the beginning it winds up watery and thin and doesn't let the meat or the sauce really shine.

If you wanted it to be smoky & spicy you could substitute canned chipotle peppers for the paprika and cayenne. I used Sweet Baby Ray's on this last batch and it was too sweet for me. Try to find a BBQ sauce that suits your taste.

I am a crockpot skeptic, but this recipe really works!

Picnics are way more fun as a grown-up...even when it's -11 outside!


1 large 3+ lb. pork shoulder or Boston butt
2 medium onions, sliced
1-2 c. water
1 chicken boullion cube
2 bay leaves
1 Tbsp. paprika
1/2 tsp. allspice
1 pinch cayenne
salt and pepper
1 jug BBQ sauce
buns

Rub the spices onto the pork. You don't actually have to rub them on, but I find it's easier to gauge the quantity when I do it this way. Place the meat, bay leaves, boullion cube, and onion slices into your slow cooker. Add just enough water to cover the bottom of the crock with 1/2" water.

Cover and set to LOW for 8 hrs or so. Pork should be pull-apart tender when you get home.

Drain and reserve the precious liquid, save the onions. Take the pork out and let it cool enough to handle. Pull it apart into shreds and add it back into the crockpot. (This cult will usually be bone-in...remove bones and discard). Put the onions back into meat and a little of the meat juice. Add the BBQ sauce and crank the heat back up to HIGH. Go watch a Netflix episode as it heats through.

If you don't want a saucy style, add more salt and meat juice to the meat until it is delectable. Serve as-is or with mustard sauce.

I highly recommend the hedonistic option of toasting your bun and then brushing it with a little of the pork fat that rendered off.

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