Slow Cooker Pulled Pork

This delicious barbecue sandwich was made with slow cooker pulled pork.  It was easy and delicious.  In fact, it was super easy for me because my husband made it.He adapted his recipe from this one at Chow.  School has been crazy for me lately, so he has done a lot of the cooking.  I also got him to do a write up and tell you what he did in his own words, which are below:

“Last Sunday, to give my wife a break, I pulled this recipe off the net for Sunday dinner.  It’s an easy kind of no-brainer slow cooker pulled pork  BBQ meal.  I have started using the slow cooker a lot this year and I like that I can put together a meal before I leave the house and it’s ready for dinner when everyone gets home.  BBQ pork, chicken and beef can be done reasonably well in the slow cooker, it’s not the same as when I use the smoker but it’s cold outside and I did not have a day that I could spend managing the smoker.  The slow cooker method is almost a set it and check it right before it’s done method,  I like that.

This recipe is straight forward and simple and it is easily adjusted to your taste.  I used a bone in pork shoulder that was about 3 pounds.  When I cook I like to figure on about 1/2 pound of meat per person and then some for left overs.   One of the great things about a pork shoulder (some times called a pork butt) is that it does good in a low temperature/long duration cooking environment,  it’s a fairly inexpensive kind of meat.  The rub I used was close to the mixture that this web site suggests, I do however have a large collections of different rub recipe’s for different meats that I rely on for Spring through Fall outdoor smoker and grilling.  This one was primarily chili powder, cumin, kosher salt (I like kosher salt because you get a good salty flavor with less salt) and cinnamon.  I know cinnamon seems an odd thing to use in BBQ but it adds a different dimension to the finished flavor.  I cooked this on the high temp setting for a little over 5 hours, you can cook it on low for from 8 to 10 and get good results.  I also like my BBQ a little dry so I serve the BBQ sauce on the side, I suggest a good home made coleslaw (my wife makes some of the best) and sweet potato fries to complete the meal.”

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Slow Cooker Pulled Pork

Author Michelle

Ingredients

• 1 medium white onion sliced round
• 4 to 5 garlic cloves crushed then chopped
• 1 cup chicken stock or broth
• 1Tbsp dark brown sugar
• 1Tbsp chili powder
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• 1 (4 to 6 Pound) pork shoulder (also known as a pork butt)
• 2 cups BBQ sauce (optional)

Instructions

1. Add the chicken stock to the slow cooker, add the sliced onion in a single layer with the crushed garlic on top. in a bowl, mix the dry ingredients (Kosher salt, chili powder, cumin, cinnamon). Pat the pork shoulder dry and apply the rub to all sides. Make sure that the creases and folds have rub applied. Place the Pork shoulder in the slow cooker Cover and set the temp to high, cook for 4 to 6 hours. If cooking on low cook for 6 to 10 hours. Pork is done when it is “fork tender”.
2. Remove the pork shoulder from the slow cooker and allow to rest for about 10 minutes. While the pork shoulder is resting pour the cooked liquids through a fine mesh strainer to separate the onions and set them aside, you can serve them as a garnish if you want. Skim the excess fat off the liquid with a spoon as set the liquid aside, you will use add it back to the Pork shoulder if you are not going to add the BBQ sauce to the meat. Remover the bone(if there is one) and using 2 forks pull the pork shoulder meat apart until it is shredded, remove any large pieces of fat and discard. Return the meat to the slow cooker. You may add the liquid back to the pork shoulder (if you are not going to use the BBQ sauce) doing so about 1/4 cup at a time, you want the pork shoulder to be just moist not wet. If you are planning to add the BBQ sauce then discard the liquid and add the sauce until the mixture is just moist not wet. Serve the remaining BBQ sauce on the side with the meal.

Very slightly adapted from Chow.

This recipe was shared on Foodie Friends Friday.