October 16, 2005
Pulled Pork (in the slow cooker)
Pulled Pork
Ingredients:
3 lb boneless pork shoulder roast (trim off excess fat)
1 cup chili sauce (like Heinz)
1/4 cup cider vinegar
1/4 cup Barbados mustard style hot pepper sauce
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
2 tablespoon dark brown sugar
2 teaspoons black pepper
2 teaspoons salt
2 tablespoons barbecue dry rub (like Stubb's)
2 onions, finely chopped
6-10 cloves garlic, finely chopped
2 tablespoon vegetable oil
Directions:
Rub barbecue spice rub on the pork. Marinate in the fridge for at least 2 hours, over night if possible. In a large skillet add the vegetable oil and brown the roast well on all sides. Place roast in slow cooker. In the same skillet and oil, saute onions until soft, about 10 minutes. Add garlic, cook 1-2 minutes until aromatic. Add all remaining ingredients to the skillet and bring to a boil. Pour over meat. Cook on low in the slow cooker 10-12 hours.* When done, meat should shred easily with a fork. Remove roast from slow cooker. Shred with a fork. Return to slow cooker, stirring to coat with sauce. Serve on rolls.
Spring this recipe!*We put this up in the slow cooker right around the time we went to bed (1 AM) and it was done for lunch the next day.
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5 Comments:
That looks really good. I love bbq!
I'm definitely trying this. Adding you to my recipe blog links - hope you don'r mind.
For real though, I'm trying this recipe this weekend. I like easy stuff on weekends. And we can use leftovers for more sammiches if we get hungry for a snack. I don't know if I'll be able to find all the ingrediants here in my local grocer's, so I may have to be creative a little. I know I can't use chili seasonings/paste because of my two toddlers that will be eating this. But I'm usinf as much of your basic recipe as I can. I'll let you know how it turns out.
I tried it today (cooked it overnight), and it is one of the best sammiches I have ever eaten. Thanks so much for posting this recipe! I look forward to trtying more of your goodies.
What a wonderful recipe. I loved the pulled pork -- ours was a little salty but we may have been the culprit of that. Thanks for the great pulled pork recipe.
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