Not to be dramatic, but….this recipe will rock your world. The pork is tender and juicy, and the barbecue sauce has just the right amount of tang. Combine their powers and you won’t know what happened to your taste buds. Try this pork once, and you will never again frequent your local barbeque joint. Think I’m kidding? Give it a try.
This is a great dish to make on a weekend. You’ll have plenty of time to enjoy the scent emanating from your kitchen as the pork cooks. Alternatively, it’s a crock pot meal, so assuming you make the BBQ sauce ahead, this is totally a weekday dinner option.
Slow Cooker Pulled Pork
Adapted from Food Network
- 3 Tbs. brown sugar
- 2 tsp. paprika
- 1 tsp. ground mustard
- 1 tsp. cumin
- Salt and pepper
- 3-4 lb. boneless pork shoulder
- 1 Tbs. olive oil
- 1/3 cup vinegar (any kind will work)
- 2 Tbs. brown sugar
- 3 Tbs. tomato paste
- 2 cups water
- 6 Ciabatta buns, toasted
- Barbecue sauce (see below)
1. Combine brown sugar, paprika, ground mustard, cumin, salt, and pepper in a bowl.
2. Rub the pork with the sugar and spices mixture.
3. In a heavy frying pan, heat the olive oil over medium high heat. Brown the pork on each side for 2 or 3 minutes to sear in the spices.
4. Combine the vinegar, 2 Tbs. brown sugar, tomato paste, and water in your slow cooker. Add the pork, cover, and cook on low for 8 hours.
5. While the pork is doing its thing, make your barbecue sauce.
Homemade Barbecue Sauce
Based on Chow
- 1 1/2 cups ketchup
- 1/2 brown sugar, packed
- 3 garlic cloves, minced
- 3 Tbs. vinegar
- 3 Tbs. Worcestershire sauce
- 2 tsp. paprika
- 1 tsp. pepper
- 1/4 cup water
1. Add all ingredients to a pot, and cook over medium heat, stirring to combine. Bring to a boil.
2. Reduce heat to a simmer, and cook for 30 minutes, or so, until desired consistency is reached.
3. Remove from heat and cool. Once cooled, sauce can be refrigerated and stored until you need it.
Slow Cooker Pulled Pork, cont.
6. Once the pork is done, remove to a cutting board. Pour the liquid from the slow cooker into a pot. Rough chop the pork, and return it to the slow cooker (either off or on a warm setting) to keep warm.
7. Bring the liquid to a boil, and allow it to reduce for roughly 10 minutes. Once reduced by about half, add 1 cup to the pulled pork. Stir.
8. Toast your ciabatta buns, and serve.