Saturday, October 31, 2009

Pulled Pork

This recipe is from the blog "The Way the Cookie Crumbles".

Spice Rub
1 Tbs ground black pepper
1-2 tsp cayenne pepper
2 Tbs chili powder
2 Tbs ground cumin
2 Tbs dark brown sugar
1 Tbs dried oregano
4 Tbs paprika
2 Tbs salt
1 Tbs sugar
1 Tbs ground white pepper (I just used black pepper)

1 (6-8 pound) bone-in pork shoulder
1/2 tsp liquid smoke
2 cups barbecue sauce (I like Famous Dave's, Sweet and Tangy)

1. Mix all spice rub ingredients in a small bowl
2. Massage spice rub into meat (it works well to do this on a large cookie sheet with sides)
3. Wrap tightly in a double layer of plastic wrap
4. Refrigerate for at least 3 hours. For a stronger flavor, the roast can be refrigerated for up to 3 days. (I refrigerated for about 2 days)
5. Unwrap roast and place in a slow cooker liner
6. Add liquid smoke and 1/4 cup of water
7. Turn slow cooker to low and cook for 8-10 hours, until meat is fork tender
8. Transfer roast to a cutting board or a large cookie sheet, discard the liquid
9. Pull by tearing meat into thin shreds with 2 forks or you fingers, discard the fat
10. Place shredded meat back in the slow cooker liner
11. Toss with 1 cup barbecue sauce (if you want it to be more saucy add more barbecue sauce)
12. Heat on low for 30-60 minutes, until hot
13. Serve with additional barbecue sauce

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