I’m not a huge meat lover. I still get a bit skeeved over touching large pieces of raw meat, but I’m beginning to get over myself.There’s a whole lot to love about a piece of meat and a slow cooker…a whole lot.
I think this all started to turn around after I made Slow Cooked Pork Carnitas. Words cannot describe how life-changing that meat turned out. Served on a corn tortilla with cilantro and fresh avocado – home run! Suddenly, good meat was on a pedestal.
Pulled pork is a southeastern classic, but you can find it scattered all throughout the US. Everyone loves pulled pork and it’s a great dish to make for a crowd. Luckily it also reheats well, too. 😀
I cut this recipe into about one-third and used a bone-in pork butt versus a pork shoulder. Either will do…I just had the butt trimmed up and frozen, waiting to be used. This classic sandwich is perfectly paired with coleslaw. I chose a Bacon Coleslaw to try and that may be the best decision I’ve made in 2011. But more on that tomorrow..enjoy!
1 Tbsp ground black pepper
1-2 tsp cayenne pepper
2 Tbsp chili powder
2 Tbsp ground cumin
2 Tbsp dark brown sugar
1 Tbsp dried oregano
1/4 cup paprika
1 Tbsp salt
1 Tbsp granulated sugar
1 Tbsp ground white pepper (I omitted because I didn’t have any)
1 (6 pound) bone-in pork shoulder or pork butt
½ tsp liquid smoke (optional)
2 cups barbecue sauce
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. Yield: 24 servings (4 oz each).
Nutrition Information (per 4 ounces): 261 calories; 12.4 g. fat; 68 mg. cholesterol; 524 mg. sodium; 12.8 g. carbohydrate; 0.8 g. fiber; 20.3 g. protein
Result: Easy, excellent, and so moist and flavorful! That rub cannot be beat, and I only let the flavors meld in the fridge for 3-4 hours. I can imagine even longer would make it all the more rich in flavor. I do recommend using the liquid smoke. Mr. Prevention’s first comment was, “It tastes so smoky like this was cooked on the grill” – that’s the liquid smoke. Enjoy![/print_this]
We’re having a “Thanksgiving” turkey dinner tonight. We have 2 turkeys that Mr. Prevention brought home from work in November and well, we just need to free up some of that freezer space! Mashed potatoes and roasted asparagus have also been requested. It sounds like we’re hunkering down for the chilly weather that the Midwest is currently enduring. Where is spring?!
Question: What are you up to this weekend? What sides do you enjoy with a turkey dinner?