Pulled Pork

Pulled pork is just fantastic. It’s so versatile- you can use it in so many ways! Pile it on a roll or spoon it onto a soft flour tortilla with some slaw on top.   You also put it between 2 flour tortillas with some cheddar cheese and grill it to make pulled pork quesadillas.  And one of my favorite ways to use pulled pork is to pile it onto some tortilla chips with melted cheese, lettuce, tomato, and sour cream for some absolutely delicious pulled pork nachos.  Or if you want to be healthy, spoon it on top of a salad.

Or…just eat it right from the slow cooker. I’ve done it.

It’s some good stuff.  Trust me. 🙂

Ingredients:

Barbecue Sauce:
1 2/3 cups brown sugar
1 1/4 cups ketchup
1 tablespoon dry mustard
3 tablespoons Worcestershire sauce
2 tablespoons vinegar
1/4 c. finely chopped onion
3/4 tsp. salt
1/4 tsp. pepper

For the Rub:
2 tablespoons paprika
1 tablespoons salt
1 tablespoon sugar
1 ½ tablespoons brown sugar
1 1/2  teaspoons dry mustard
1 tablespoon cumin
1 teaspoon black pepper
2 tsp garlic powder
1 tsp onion powder
1 teaspoon cayenne pepper

3-4 lb pork butt or shoulder
onion

Step 1: Mix rub ingredients.  Rub over pork roast.  Wrap tightly in plastic wrap and refrigerate for 1-2 days.

Step 2: Combine ingredients for barbecue sauce in saucepan.  Cook at medium heat for 10 minutes. Reduce to low and simmer 30 minutes.

Step 3: Slice onion into large chunks. Place pork in the slow cooker and add the onion.  Pour 1 ½ cups of BBQ sauce into slow cooker.  Cook on low 6 1/2 – 8 hours or until it can be broken apart with a fork.

Step 4:  Remove pork and discard liquid.  Remove and discard any bones and visible fat. Place pork back into slow cooker and shred pork with 2 forks.  Add some more BBQ sauce (I usually add about a cup of it, but you can add less if you are not a saucy person), cover, and cook on low for 10 more minutes.

Now comes the best part… enjoy!