Slow Cooker Pulled Pork
5-6 lb. pork shoulder/pork butt
1 medium onion, thinly sliced
1 cup ketchup
2/3 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup tomato paste
3 tbsp Worcestershire sauce
3 tbsp mustard
2 tsp paprika
2 tsp garlic powder
pinch cayenne pepper
1 1/2 tsp salt
1 1/2 tsp ground black pepper
3/4 cup water
Place onion on the bottom of your slow cooker. Place pork shoulder, trimmed
of any obvious excess fat, into slow cooker on top of onions.
In a large mixing bowl, whisk together all remaining ingredients to form the
barbecue sauce. Feel free to adjust salt and pepper to taste, if necessary.
Pour half of the sauce over the pork and cover. Set remaining sauce aside.
Cook over low heat for about 8 hours (or according to your slow cooker's
presets).
Remove pork to a large bowl and shred with two forks. Transfer meat back
into slow cooker and cook for a few more minutes, until meat has soaked up
the sauce. Pulled pork can be held on the "warm" setting in the slow cooker
for serving.
Serve on soft sandwich rolls, topped with extra barbecue sauce.
----- Original Message -----
From: "Brian Oglesbee" <[email protected]>
To: "Cooking in the Dark" <[email protected]>
Sent: Wednesday, March 06, 2013 3:11 PM
Subject: [CnD] CP BBQ
I'm looking for suggestions. I've really fell in love with using the
crock pot. I love being able to wake up in the morning and throw
stuff in the crock pot and it's ready by the time I get home. Here's
what I'm wanting and could use everyone's help. I want to make crock
pot BBQ with some bourbon. I'm thinking throw a boston butt in and
maybe a half cup or so of bourbon and do yall have suggestions for
what else to add or if you think this is a good idea? please help?
Brian
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