Hey Everybody! This week I wanted to make another meal that I have never made before. I love to barbecue outside now that I have a backyard. And that means I will cook on it until it gets starts to get cold outside and then I shut it down for the summer. This way I am not using my stove or oven and saving some electricity. You can’t beat that its only $20 for Propane replacement for gas grill and about $15 dollars for charcoal grill so there is no comparison of which to choose. So having said that I decided to use another form of cooking which is my slow cooker or crock pot. Now this is using some electricity but not turning on your oven to do the work.
These can be expensive if you get a high end one but I got mine from Walmart for $30 some years ago and its really big and can hold a lot of food and works great. You don’t have to spend a lot on these the cheaper ones work just as good as the high end ones, trust and believe!
My item that I choose to make was Pulled Pork. I have barbecued ribs, chicken, steak, pork chops and seafood but never made pulled pork. Now I have made Pernil which is a Spanish version of Roast Pork which is so delicious but not pulled pork. The traditional way to cook it is to rub it with seasoning and roast it for hours until falling apart. Then wetting it up with barbecue sauce, putting it on a bun with coleslaw and that’s it. Let me say I stuck with tradition with this recipe, except for one thing. I am not a fan of the coleslaw being on my sandwich so I got some from the store and decided to top it with pickled onions instead. This still gave me the sour to my sweet and savory and cold. Does not matter how you eat it, just matters that you eat it! Try my recipe it is pretty good if I say so myself…and that’s what I am saying its really good! 😀
Food Love, Stephanie
Slow Cooker Pulled Pork
*Prep all of your ingredients first and set aside.
6 lb Pork Roast or Shoulder
2 18 oz bottles of your Favorite Barbecue Sauce
Seasoning Blend: (Combine all together)
1 Cup Light Brown Sugar
2 Tbsp Garlic Powder
2 Tbsp Onion Powder
2 tsp Ground Cumin
2 tsp Chili Powder
1 Tbsp Paprika
2 tsp Salt and 1 tsp Pepper
Cooking Liquid: (Combine all together)
1/4 Cup Apple Juice
1/3 Cup Apple Cider Vinegar
1/4 Chicken Stock
1/2 Bottle of Barbecue Sauce
6 Dashes of Liquid Smoke
Hamburger Buns (or any buns of your choice)
Store bought Cole Slaw
Quick Pickled Onions (optional, you can find a quick recipe on the internet like I did)
- Rinse and pat dry your pork roast slightly with a paper towel. Now drizzle a little vegetable oil over the roast and rub all over. Now take your seasoning blend and rub all over pork until coated. Place roast in slow cooker.
- Pour all of the cooking liquid mixture over the meat and then put the lid on and let it cook on low for 12 hours.
- When done carefully remove the meat from the slow cooker to a big bowl or cutting board. Now skim as much of the fat from the top of the liquid and discard. Pour the other half of barbecue sauce into the remaining sauce and stir until combined then put the lid back on the crock pot to heat threw the sauce.
- Now carefully shred your pork with two forks just so that is pulling apart and not too stringy as that will become mushy (just want it be pulled apart and its ok to leave a few chunky pieces spread throughout). When all shredded, you have two options, if you shredded in a bowl you can pour the sauce over your meat and mix gently until just covered. Or, you can just add your meat to the sauce in the slow cooker and stir until just covered and then turn down slow cooker to warm and replace with the lid until ready to serve. Either way is good.
- Serve on your bun with coleslaw or pickled onions or both! Some chips on the side would set it off!