Crockpot Pulled Pork
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
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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Wow, these look great! Kudos for your success at another baking first!
Your cheesecake pops looked clean-cut. Perfect cubes and they really look good in cubes! Nicely coated!! Unlike mine, lol.
The squares look great.
bakingdelights.com
Mine had footprints.. and finger prints from the pint sized assistant!
Wow, your shapes are so clean and perfect. Very nice job!
Everything looks so perfect. Great job
Well done in getting them dairy-free. I don’t have access to Tofutti in the UK and have had to go for the whole-dairy version, which I have to take a lactaid just to look at. Yours are lov-er-ly looking.
Perfect geometrics! Nice job–and glad you enjoyed them with the extra, dairy-free challenges.
I love how perfectly cut those are – well done!
My first batch of pops I coated by microwaving the chocolate, I think I am going to try it over the water like you did, to try to get a more consistent coating this time – they’re just in the freezer now…
These turned out beautifully..they are such clean lines! Very nice!
Carrie
your pops look so perfect! i wish my cheesecake had been that firm! congrats on adapting the recipe to suit your needs 🙂
Aw, bummer about the lactose intolerance (I too have lactose issues normally). I’m so glad you could figure a way around it and isn’t the new DB site awesome?! 🙂 Your pops turned out beautifully! Great job.
Wow! Did you cut your squares with a knife or dental floss? They are really pretty and precise looking! I’m glad the soymilk/margarine substitute worked for you.
Awesome. I love your squares!
I really love the square pops, they are so elegant. Thanks for the tips on dairy-free pops!
Maggie, I used a knife to cut my shapes.
Great job! I did squares too.
Congratulations on your lactose-free pops. I love their cute little square shape!
Your pops are adorable! I was so happy to see a dairy free version. My little nephews are on a dairy free diet. This is a perfect treat for them. Thanks!
Great looking pops and a nice adapation of the recipe.
Ooo I love the squares and triangles. Very cute. Congratulations on completing the challenge and being able to adapt it to something you can enjoy!
I love the square pops! I’m also lactose intolerant, but I admit to loving dairy too much to give it up. Lactaid is my friend!
Your squares are absolutely perfect!! Great job on this challenge – especially with adapting it so that you could enjoy it!
Love your geometric cheesecake pop shapes. I wish my cheesecake had been firm enough to try that approach. I may try tofutti next time…
Gorgeous cube pops! They remind me of those chocolate See’s suckers 🙂
woot!! Cute little square pops 😉 they look wonderful, and so perfect..soo very perfect lol
Your pops look wonderful!
Wow! Your pops look awesome. Does it taste like real cheesecake with your toffuti substitute.
perfect squares 🙂 I love them !
Great job ! congrats !
i know this post is old but i was wondering if you could share the orginal recipe that isnt dairy free? my email is vertigoxcured@gmail.com
They look and sound great! I will have to try these out.
Hi- just wanted to tell you I’ve been making these every year since you posted this. I never print the recipe and every fall I have to google it to find this specific one- we all love it! My kids (13, 11 and 5) ask for these the first time we say the word pumpkin in August. So thank you!