Beginner’s Pulled Pork
(from kylerhea’s recipe box)
8 November 2011 Easy and very tasty.
9 to 11 hours on Low or 5 to 7 hours on High
Best barbecue sauce – Bulls-Eye Original Barbecue Sauce
Source: ATK - Slow Cooker RevolutionServes 8 people
- 1/4 cup packed brown sugar, plus extra as needed
- 1/4 cup sweet paprika
- 1 Tbs garlic powder
- 1 Tbs onion powder
- 1 Tbs ground cumin
- 1 tsp cayenne pepper
- Salt and pepper
- 1 (5-pound) boneless pork butt roast, trimmed and quartered
- 1 cup barbecue sauce, plus extra for serving
- Cider vinegar
Combine sugar, paprika, garlic powder, onion powder, cumin, cayenne, and 1/2 tsp salt in bowl. Using fork, prick pork all over. Rub sugar mixture over pork, wrap tightly in plastic wrap, and refrigerate for 8 to 24 hours. Unwrap pork and place in slow cooker.
Spread barbecue sauce evenly over pork, cover, and cook until pork is tender, 9-11 hours on low or 5 to 7 hours on high.
Transfer pork to large bowl, let cool slightly, then shred into bite-size pieces discarding excess fat; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Season with salt, pepper, sugar, and vinegar to taste.
Toss shredded pork with 1 cup braising liquid as needed to keep meat moist. Serve with barbecue sauce.