Pulled Pork

October 24, 2013 by goodcookbecky 1 Comment

There is something about shredded pork that is very comforting, but sometimes finding the right recipe is key.  I have made pulled pork in the past and it ended up greasy and bland.  I discovered this recipe on CHOW.  I was very happy with the results of this one.  We enjoy pulled pork on soft hamburger rolls with a good barbecue sauce (such as Sweet Baby Ray’s Hickory and Brown Sugar).  This one is easy as it cooks in a crock pot.  I don’t know why I have not used the liners you can buy to line your crock pot before, because it makes clean up a snap!  In the original recipe they reduced the sauce and served it with the shredded pork.  I found the pork plenty tender and moist and adding barbecue sauce to it also adds flavor, but my husband did also enjoy it just by itself.

Pulled Pork

Serves 6-8 adapted from Chow.com

Ingredients:

• 2 sweet onions, sliced (like Maui, Walla Walla or other)
• 6 cloves of garlic sliced
• 1 cup chicken broth

FOR THE RUB:

• 1 Tbsp brown sugar
• 1 Tbsp chili powder
• 1 Tbsp kosher salt
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon

• 1 (4 1/2- 5 lb) Pork Shoulder (also called Pork Butt)

additional ingredients:

• 2 cups barbecue sauce or as needed

Instructions:

Place a crock pot liner inside your crock pot.  Place the sliced onions and garlic in the bottom of the crock pot.  This will help season the meat as well as keep the meat from sitting in excessive moisture.  Pour the chicken broth over the onions.

Combine the ingredients for the rub and rub all sides of the pork shoulder (pork butt).  Place the pork roast on the bed of onions.  Cover with the lid and cook on high heat for 6 to 8 hours.

Remove the roast after it is cooked and shred the meat using two forks and pulling in opposite directions, removing any excessive fat from the meat.  I had a lot of seasoning on the fat cap, which had a lot of flavor that I did not want to lose.  I rubbed the seasoned side of the fat into the shredded pork to get as much flavor back into the meat and then discarded the fat cap.  I am glad I did this step. It added the flavor that was needed.

Serve the pulled pork with your favorite barbecue sauce and on soft hamburger buns.  Top the pulled pork with coleslaw if you desire.

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