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 »

6 Responses to “Dairy Free Vanilla Bean Ice Cream”

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Eva @ Eva Bakes — May 13, 2013 at 9:03 am
Very cool (pun intended)! I’ll have to bookmark this recipe in case I have some friends who can’t consume dairy.
- beantownbaker — May 13th, 2013 @ 9:56 am
  
  Coconut milk is definitely my friend when it comes to dairy free ice cream!
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Shannon — May 13, 2013 at 1:01 pm

ooh, i have never made a plain vanilla, but i do love a good quality vanilla bean 🙂 especially with coconut milk!!
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Sues — May 13, 2013 at 7:21 pm

I love vanilla ice cream that’s so vanilla-y that it has the little flecks in it 🙂 Heavenly!
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Jen — May 15, 2013 at 1:33 am
How convienent that I just paid $6 for a tiny container of dairy free ice cream and wanted to find a cheaper homemade version. Thanks for sharing this gem.
- beantownbaker — June 10th, 2013 @ 12:54 pm
  
  Dairy free ice cream is definitely expensive and making it at home yields such great results! I don’t think I’ll ever go back to store bought ice cream again.