Foodie Porn
One of the wiser impulse purchases I ever made in a Goodwill thriftstore was a brown and burnt orange Rival crockpot, circa 1978 for the sum of $3.99. Over the years it has aided me in the creation of some delicious soups, stews and roasts, and allowed me to keep the warm wienies flowing at our last party. But my whole life changed the moment I learned I could make pulled pork in that thing. Ray and I invited elementa over last month for Porkapalooza. We all gorged ourselves on the juiciest pulled pork I have ever had.
Last night at Russell Street Barbecue in Portland, elementa gave me the ultimate compliment, "As good as this is, your pulled pork is even better." Such a sweet girl deserves another night of porktacular indulgence. Tomorrow at Fred Meyer, I'll be picking up the biggest damn Boston Butt I can find. My mouth is watering just typing this.
Even if you can't cook, you can make pulled pork. I took a basic recipe from About.com and altered it slightly to make it more juicy and flavorful. Here it is.
Crock Pot Pulled Pork
INGREDIENTS:
Pork shoulder, also known as Boston butt, 3-7 lbs.
1/4 cup of water
Salt and pepper
Barbecue sauce of your choice, (I mixed 1 part Stubb's Spicy and 1 part Hunt's regular together to give me a medium-spicy sauce.)
PREPARATION:
Place the meat in the slow cooker with water, salt and pepper. Cover and cook on HIGH for 1 hour, turning 1-3 times to brown each side. Tun to LOW and cook 7 to 9 hours longer, until meat pulls apart easily with a fork. Remove roast and pour fat and juices into a large bowl. Set aside. Transfer the pork to a large plate. Using a fork and tongs, or two forks, shred the pork into small stringy clumps, removing any pieces of fat or gristle. Return meat to slow cooker. Add 1/2 to 1 cup of the reserved juices back into the cooker to keep it moist. Mix approximately 1/4-1/2 cup of barbecue sauce into the meat. Cook for about 1 hour longer, to heat all ingredients through. Serve on warm split sandwich buns or served on a plate, with extra barbecue sauce on the side.