Crockpot Pulled Pork

Tuesday, March 24, 2009

Hubby and I have made 3 or 4 pulled pork recipes in the last year or so. Each one was good but nothing amazing – we’ve had some that are too BBQ-saucey, tried the root beer based recipes, and a couple others. Until now. This pulled pork is going to be our recipe from here on out. It has great flavor and a little kick to it. It’s not overly BBQ-saucey either.

As an aside, Happy 250th Post to Me!

I rubbed the meat 2 days prior to cooking it and it cooked on low in the crockpot for about 10 hours. When we took it out to pull apart, it was very tender and flavorful. We were tempted to eat it then, but we stuck to the recipe and added the BBQ sauce and threw it back in for another 45 minutes or so.

Pulled Pork – from The Way The Cookie Crumbles – originally from Cooks Illustrated – serves 6

Printable RecipeSpice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper – I used black pepper

1 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional) – I omitted
2 cups barbecue sauce

Mix all spice rub ingredients in small bowl.

Massage spice rub into meat (I recommend doing this on a jelly roll pan or large cookie sheet with sides). 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. (I refrigerated ours for 2 days).

Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and 1/4 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

Transfer roast to cutting board (again, I used a large cookie sheet with sides. This helped to contain the mess); 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.

Family Favorites, Main Meal

33 comments »

9 Responses to “Mustard Maple Brussels Sprouts”

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Shannon — November 20, 2013 at 9:01 pm
ooh, i love a good brussels recipe, this one is definitely going on the top of my to-try list! and i’m totally with you on pomegranate seeds 🙂
- beantownbaker — November 24th, 2013 @ 6:05 pm
  
  Are pom seeds the best.
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Ginny — November 21, 2013 at 4:59 am
I will definitely try these. But that’s not why I wrote. I wanted to tell you that I’m proud of you for taking off time to be with your family. It may or may not have been a difficult decision. That doesn’t matter – It was the right thing to do. While you didn’t ask my permission, you didn’t need to. You have my unmitigated support.

Now go enjoy. Just remember to put your feet up now and then and if anyone volunteers, accept their offer without guilt. It will not only give you a break, you will likely have the perfect chance to bond with (and love) your helpers.

Happy Thanksgiving!
- beantownbaker — November 24th, 2013 @ 6:09 pm
  
  Thanks! Happy Thanksgiving to you!
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Liz — November 21, 2013 at 10:51 am

Nice recipe. Thank you. Enjoy your time off and Happy Thanksgiving to you and your families.
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Athena @ Fitness & Feta — November 21, 2013 at 10:55 am
Love pomegranates, and I love Brussels Sprouts, so I can’t wait to try this recipe. My boyfriend doesn’t have the same love affair with Brussels Sprouts as I do, but I’m hoping this will help change his mind. Thanks!
- beantownbaker — November 24th, 2013 @ 6:11 pm
  
  This is definitely a recipe that could change the tune of a non-brussels-sprouts lover. Let me know how it goes.
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Charles Berger — November 29, 2013 at 2:17 pm
It looks fantastic! thanks a lot for sharing the recipe
- beantownbaker — December 1st, 2013 @ 6:49 pm
  
  It’s really quite tasty. Let me know if you try it out!