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 »

7 Responses to “Steak Fajitas with Chimichurri and Drunken Peppers”

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Keiara Wells — September 21, 2009 at 1:24 pm

This sounds DIVINE! Around my house Mondays are known as ‘Mexican Monday’ and I already have some yummy burritos planned for tonight but I know what I’ll be serving next Monday! Thanks for sharing 🙂 xox
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laurasrecipecollection — September 21, 2009 at 2:43 pm

Those look delicious! We do fajitas a lot but we always do them EXACTLY the same. It’ll be nice to have a new and different recipe to try!
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Julie — September 21, 2009 at 4:44 pm

Yum…I was thinking of making fajitas tonight anyway…and I think I’ve got leftover chimichurri. It’s all coming together now…thanks!
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nutmegnanny — September 21, 2009 at 8:16 pm

Yum! I love my Food Network magazine too. I look forward to getting it and totally agree about the 2 month increments…it should be once a month. Now onto the recipe. It looks great:) I love fajitas but never have made them at home. I will have to give it a try.
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Joelen — September 22, 2009 at 2:57 am

The contrast of colors looks fantastic! I love the idea of chimichurri with fajitas!
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stephchows — September 22, 2009 at 2:15 pm

so beer is the secret! yum!! Sounds delicious 🙂
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Colleen — September 23, 2009 at 3:52 pm

We love fajitas in my house and the chimichurri sauce looks great!