Recipe Reblog: Crock Pot Pulled Pork
Pulled pork. It is absolutely delicious and I love it. Mr. Fleur does not, but as we have established, he hates flavor.
I've done crock pot pulled pork before, and I've used this particular recipe once before, but I wanted to put it here so I could quickly find it the next time I want to make it. You can do crock pot pulled pork with just the soda, but I found that the rub takes it over the top.
This came from brooklynfarmhouse.com, which doesn't seem to be updating anymore.
Ingredients:
(Serves 6-8 as sandwiches; slightly less as a platter)
For the Spice Rub:
1/4 cup kosher salt
1 tablespoon dark brown sugar
1 teaspoon maple sugar (or substitute additional brown sugar)
1 teaspoon dried thyme leaves
1 teaspoon smoked paprika
1/4 teaspoon cayenne
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
For the Pork:
One 2 1/2 to 3 lb. bone in pork shoulder (I use those little pork tenderloins because it's just me and because it's cheaper)
2 medium onions, thinly sliced (I never use these)
One 12 oz. bottle cola (1 1/2 cups) (I use Dr. Pepper!)
1 cup barbecue sauce (plus extra vinegar to taste, if necessary) (I like Sweet Baby Ray's)
Salt
1. Combine all the rub ingredients in a small bowl.
2. I usually lay the meat out on a piece of tin foil and then press the rub into the meat. Then I roll the whole thing up and shove it in a big ziploc bag.
3. Let that meat hang out in the fridge for at least 3 hours. Overnight's even better.
4. If you're using the onions, layer them in the bottom of the crock pot.
5. Put in the meat, then dump the soda over it.
6. Cover the crock pot and cook on high for 4-5 hours. Since I'm at work all day, I usually do mine on low for 8-10 hours. It'll be fine, it's okay.
7. Once the meat is done, pull it out of the crock pot and let it cool slightly. Dump all the soda and fat and junk out. You don't need it. Give the pot a little wipe-down.
8. When the meat's cool enough to handle, pull it apart with your fingers or a couple of forks. Get rid of any bone or gristle.
9. Dump the meat back in to the crock pot and smother the hell out of it with barbecue sauce. Stir it around so the meat's well coated, cover, and set to warm so the meat reheats.
10. Serve on a bun as a sandwich, on a platter, or whatever the hell you do with pulled pork. Throw on more barbecue sauce if you like it really saucy.
Deliciousness.
I've done crock pot pulled pork before, and I've used this particular recipe once before, but I wanted to put it here so I could quickly find it the next time I want to make it. You can do crock pot pulled pork with just the soda, but I found that the rub takes it over the top.
This came from brooklynfarmhouse.com, which doesn't seem to be updating anymore.
Ingredients:
(Serves 6-8 as sandwiches; slightly less as a platter)
For the Spice Rub:
1/4 cup kosher salt
1 tablespoon dark brown sugar
1 teaspoon maple sugar (or substitute additional brown sugar)
1 teaspoon dried thyme leaves
1 teaspoon smoked paprika
1/4 teaspoon cayenne
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
For the Pork:
One 2 1/2 to 3 lb. bone in pork shoulder (I use those little pork tenderloins because it's just me and because it's cheaper)
2 medium onions, thinly sliced (I never use these)
One 12 oz. bottle cola (1 1/2 cups) (I use Dr. Pepper!)
1 cup barbecue sauce (plus extra vinegar to taste, if necessary) (I like Sweet Baby Ray's)
Salt
1. Combine all the rub ingredients in a small bowl.
2. I usually lay the meat out on a piece of tin foil and then press the rub into the meat. Then I roll the whole thing up and shove it in a big ziploc bag.
3. Let that meat hang out in the fridge for at least 3 hours. Overnight's even better.
4. If you're using the onions, layer them in the bottom of the crock pot.
5. Put in the meat, then dump the soda over it.
6. Cover the crock pot and cook on high for 4-5 hours. Since I'm at work all day, I usually do mine on low for 8-10 hours. It'll be fine, it's okay.
7. Once the meat is done, pull it out of the crock pot and let it cool slightly. Dump all the soda and fat and junk out. You don't need it. Give the pot a little wipe-down.
8. When the meat's cool enough to handle, pull it apart with your fingers or a couple of forks. Get rid of any bone or gristle.
9. Dump the meat back in to the crock pot and smother the hell out of it with barbecue sauce. Stir it around so the meat's well coated, cover, and set to warm so the meat reheats.
10. Serve on a bun as a sandwich, on a platter, or whatever the hell you do with pulled pork. Throw on more barbecue sauce if you like it really saucy.
Deliciousness.