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Slow Cooker
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Does anyone know how to make pulled pork in a slow cooker. Had this in Florida a couple of years ago and it was gorgeous
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Here in the U.S., especially in the southern states, pulled pork is usually prepared in an oven. However, here's a recipe we've tried a number of times for the slow cooker:
2 tablespoons chili powder
1 tablespoon onion powder
1 ½ teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch of cayenne pepper, optional
5 pounds boneless pork butt or shoulder
2 cups barbecue sauce (homemade or store bought)
10 to 12 soft hamburger-style buns
Cooking Directions
In a small bowl, mix the chili powder, onion powder, garlic powder, salt, pepper, and cayenne, if using. Rub the spice mixture on all sides of the pork. Cover and refrigerate for at least 2 hours, or overnight.
Place pork in a slow cooker. Set on low heat and cook for 10 hours. Transfer from the slow cooker to a roasting pan and shred with two forks, removing any large pieces of fat. Pour the broth into a heatproof pitcher or large fat separator, and skim off the fat. Put the pork back into the slow cooker. Combine the barbecue sauce and 3 cups of the skimmed broth. Stir into the pork and cook 2 hours. Using a slotted spoon, remove the pork from the slow cooker.
Keep in mind, the Florida recipe you reference probably used the Carolina style of recipe which uses vinegar as a base, rather than tomato sauce of the Tennessee or Virginia styles.
Such as this:
3-4 pounds pork roast, Boston butt or pork shoulder
3/4 cup apple cider vinegar
black pepper and salt to taste
1 to 1 1/2 cups of barbecue sauce
Preparation:
Trim pork roast of excess fat. Lightly season with salt and pepper. Place in a slow cooker or Crock-Pot. Pour vinegar over roast and turn to make sure the vinegar reaches all sides. Cook on low for 10 to 12 hours or until roast is tender enough to pull apart with your fingers. Then remove roast and discard liquid. Shred pork roast into small pieces and return it to the slow cooker. Add barbecue sauce and stir to mix. There should be enough barbecue sauce to coat the meat but not so much as to make it runny.
Additionally, all truly southern good pulled pork is always served with cole slaw Usually on the bun with the pork:
Place the following in a mini food processor or blender:
1/4 cup granulated sugar
1 teaspoon celery salt
1 teaspoon dry mustard
3/4 cup mayonnaise
2 1/2 tablespoons white vinegar
Process until smooth.
Pour a 1-pound bag of coleslaw vegetables into a bowl. Or shred a pound of cabbage and carrots (or your favorite coleslaw vegetables) into a bowl.
Top with the dressing. Refrigerate and serve with the pulled pork...
There ya'll go!
2 tablespoons chili powder
1 tablespoon onion powder
1 ½ teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch of cayenne pepper, optional
5 pounds boneless pork butt or shoulder
2 cups barbecue sauce (homemade or store bought)
10 to 12 soft hamburger-style buns
Cooking Directions
In a small bowl, mix the chili powder, onion powder, garlic powder, salt, pepper, and cayenne, if using. Rub the spice mixture on all sides of the pork. Cover and refrigerate for at least 2 hours, or overnight.
Place pork in a slow cooker. Set on low heat and cook for 10 hours. Transfer from the slow cooker to a roasting pan and shred with two forks, removing any large pieces of fat. Pour the broth into a heatproof pitcher or large fat separator, and skim off the fat. Put the pork back into the slow cooker. Combine the barbecue sauce and 3 cups of the skimmed broth. Stir into the pork and cook 2 hours. Using a slotted spoon, remove the pork from the slow cooker.
Keep in mind, the Florida recipe you reference probably used the Carolina style of recipe which uses vinegar as a base, rather than tomato sauce of the Tennessee or Virginia styles.
Such as this:
3-4 pounds pork roast, Boston butt or pork shoulder
3/4 cup apple cider vinegar
black pepper and salt to taste
1 to 1 1/2 cups of barbecue sauce
Preparation:
Trim pork roast of excess fat. Lightly season with salt and pepper. Place in a slow cooker or Crock-Pot. Pour vinegar over roast and turn to make sure the vinegar reaches all sides. Cook on low for 10 to 12 hours or until roast is tender enough to pull apart with your fingers. Then remove roast and discard liquid. Shred pork roast into small pieces and return it to the slow cooker. Add barbecue sauce and stir to mix. There should be enough barbecue sauce to coat the meat but not so much as to make it runny.
Additionally, all truly southern good pulled pork is always served with cole slaw Usually on the bun with the pork:
Place the following in a mini food processor or blender:
1/4 cup granulated sugar
1 teaspoon celery salt
1 teaspoon dry mustard
3/4 cup mayonnaise
2 1/2 tablespoons white vinegar
Process until smooth.
Pour a 1-pound bag of coleslaw vegetables into a bowl. Or shred a pound of cabbage and carrots (or your favorite coleslaw vegetables) into a bowl.
Top with the dressing. Refrigerate and serve with the pulled pork...
There ya'll go!
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