Pulled Pork for Sandwiches
Since someone on hip_domestics asked, here's my recipe for Pulled Pork: [1]
Pork:
Buy a boneless shoulder roast -- it will be tender, you don't have to worry with the bone, and it's not the most expensive cut of pork. Put the roast in the crockpot and cover it with a 20 oz. bottle of Dr. Pepper and *nothing else.* Cook the pork overnight in the crockpot on low.
The next day, remove the pork from the liquid, discard the liquid, and shred the pork with two forks.
Then for every two to four pounds of pork (depending on how saucy you want your pork), duplicate this recipe:
Sauce:
This is a relatively sweet sauce, which I think works very, very well with the pork, but I don't think I'd use it for anything else, personally. I don't really have a *good* sauce recipe.
1 onion, chopped
2 tablespoons butter
3 tablespoons distilled white vinegar
12 ounces chile sauce
2 tablespoons brown sugar
1 teaspoon mustard powder or spicy mustard of your choice
2 tablespoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
3 cloves garlic, minced
Tabasco sauce, to taste (I used about a tablespoon per batch of sauce)
Saute the onion and garlic in the butter until slightly translucent, then add these and all the other ingredients to the crockpot and cook on low for another four hours. Voila, excellent pulled pork.
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[1] I have intentionally refrained from calling this "barbecue," though that's what it's lovingly referred to in my extended family, because barbecue should never be made in a crockpot away from wood, coals, smoke, and fire. This I know, and so I avoided offending any of my true Bee Bee Cue lovers, particularly any of the Texan and North Carolinian persuasion, since I know you guys don't mess around when it comes to your Bee Bee Cue. You are, of course, welcome to make ribs for me and provide me with new sauce recipes.
Pork:
Buy a boneless shoulder roast -- it will be tender, you don't have to worry with the bone, and it's not the most expensive cut of pork. Put the roast in the crockpot and cover it with a 20 oz. bottle of Dr. Pepper and *nothing else.* Cook the pork overnight in the crockpot on low.
The next day, remove the pork from the liquid, discard the liquid, and shred the pork with two forks.
Then for every two to four pounds of pork (depending on how saucy you want your pork), duplicate this recipe:
Sauce:
This is a relatively sweet sauce, which I think works very, very well with the pork, but I don't think I'd use it for anything else, personally. I don't really have a *good* sauce recipe.
1 onion, chopped
2 tablespoons butter
3 tablespoons distilled white vinegar
12 ounces chile sauce
2 tablespoons brown sugar
1 teaspoon mustard powder or spicy mustard of your choice
2 tablespoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
3 cloves garlic, minced
Tabasco sauce, to taste (I used about a tablespoon per batch of sauce)
Saute the onion and garlic in the butter until slightly translucent, then add these and all the other ingredients to the crockpot and cook on low for another four hours. Voila, excellent pulled pork.
___________________________________
[1] I have intentionally refrained from calling this "barbecue," though that's what it's lovingly referred to in my extended family, because barbecue should never be made in a crockpot away from wood, coals, smoke, and fire. This I know, and so I avoided offending any of my true Bee Bee Cue lovers, particularly any of the Texan and North Carolinian persuasion, since I know you guys don't mess around when it comes to your Bee Bee Cue. You are, of course, welcome to make ribs for me and provide me with new sauce recipes.