Return and Pulled Pork
Okay, so I've decided that not updating until I got around to writing up our First Anniversary trip would result in my never again posting, so I have given up on that. Summer is going very well and is very restful, with lots of sleep and air conditioning.
This weekend I made pulled pork, which came out so well that I've decided to post my (somewhat improvised) recipe. I do this primarily for my own future use, but you are welcome to try it, too. Please keep in mind that I don't really measure too much, so all these quantities can and should be adjusted to taste. Also read the notes on my plans to alter the sauces next time I try this recipe.
Spice-Rubbed Pork
4 T Paprika
2 T Chili Powder
2 T ground cumin
2 T fresh ground black pepper
2 T dark brown sugar
2 T salt
1 T dried oregano
1 T granulated sugar
1-2 tsp cayenne
1 Pork shoulder roast, 6-8 lb.
Directions:
Thoroughly combine all rub ingredients. Thoroughly coat pork shoulder with spice rub, wrap tightly with plastic wrap, and refrigerate at least 3 hours (I would do it at least overnight).
Unwrap pork shoulder, place in slow cooker with 1/2 c. water. Cook on low for 10 hours.
Remove pork from slow cooker, remove bones and fat, and pull with hands or forks.
Drain liquid from slow cooker; add pulled pork, barbecue sauce (see below), and 1/2 c. water; cook on high 1 hour, stirring occasionally.
Serve with finishing sauce (see below).
Barbecue Sauce
(see note below)
1 c. water
1 (6-oz.) can tomato paste
3/4 c. light brown sugar
1/2 c. apple cider vinegar
1/2 c. Jack Daniels
1/2 c. paprika
2 T garlic powder
2 T onion powder
1-2 tsp. Louisiana hot sauce (to taste)
1-2 tsp. lemon juice (to taste)
Directions:
Stir together all ingredients in a saucepan, bring to a boil. Cook uncovered 30-60 min. For best flavor, refrigerate overnight.
Finishing Sauce
(see note below)
1/2 c. apple cider vinegar
1/2 c. light brown sugar
1/2 c. paprika
1/4 c. Jack Daniels
1-2 T garlic powder
1-2 T onion powder
1 tsp. Louisiana hot sauce
Directions:
Stir together all ingredients in a saucepan, bring to a boil. Cook uncovered 30-60 min.
Notes: I created the finishing sauce when I found that I did not have enough barbecue sauce to sauce the pork and serve with it. Because the barbecue and finishing sauces are so similar and I found the tomato paste unnecessary, next time I might try the following adjusted tomato-less recipe in place of both sauces:
2 c. water
1-1/2 c. light brown sugar
1-1/2 c. apple cider vinegar
1 c. Jack Daniels
1 c. paprika
4 T garlic powder
4 T onion powder
2-3 tsp. Louisiana hot sauce (to taste)
2-3 tsp. lemon juice (to taste)
This sauce should be relatively thin, but will need to be cooked uncovered for 30-60 minutes to attain the appropriate thickness and flavor. I would also recommend refrigerating overnight for best flavor.
This weekend I made pulled pork, which came out so well that I've decided to post my (somewhat improvised) recipe. I do this primarily for my own future use, but you are welcome to try it, too. Please keep in mind that I don't really measure too much, so all these quantities can and should be adjusted to taste. Also read the notes on my plans to alter the sauces next time I try this recipe.
Spice-Rubbed Pork
4 T Paprika
2 T Chili Powder
2 T ground cumin
2 T fresh ground black pepper
2 T dark brown sugar
2 T salt
1 T dried oregano
1 T granulated sugar
1-2 tsp cayenne
1 Pork shoulder roast, 6-8 lb.
Directions:
Thoroughly combine all rub ingredients. Thoroughly coat pork shoulder with spice rub, wrap tightly with plastic wrap, and refrigerate at least 3 hours (I would do it at least overnight).
Unwrap pork shoulder, place in slow cooker with 1/2 c. water. Cook on low for 10 hours.
Remove pork from slow cooker, remove bones and fat, and pull with hands or forks.
Drain liquid from slow cooker; add pulled pork, barbecue sauce (see below), and 1/2 c. water; cook on high 1 hour, stirring occasionally.
Serve with finishing sauce (see below).
Barbecue Sauce
(see note below)
1 c. water
1 (6-oz.) can tomato paste
3/4 c. light brown sugar
1/2 c. apple cider vinegar
1/2 c. Jack Daniels
1/2 c. paprika
2 T garlic powder
2 T onion powder
1-2 tsp. Louisiana hot sauce (to taste)
1-2 tsp. lemon juice (to taste)
Directions:
Stir together all ingredients in a saucepan, bring to a boil. Cook uncovered 30-60 min. For best flavor, refrigerate overnight.
Finishing Sauce
(see note below)
1/2 c. apple cider vinegar
1/2 c. light brown sugar
1/2 c. paprika
1/4 c. Jack Daniels
1-2 T garlic powder
1-2 T onion powder
1 tsp. Louisiana hot sauce
Directions:
Stir together all ingredients in a saucepan, bring to a boil. Cook uncovered 30-60 min.
Notes: I created the finishing sauce when I found that I did not have enough barbecue sauce to sauce the pork and serve with it. Because the barbecue and finishing sauces are so similar and I found the tomato paste unnecessary, next time I might try the following adjusted tomato-less recipe in place of both sauces:
2 c. water
1-1/2 c. light brown sugar
1-1/2 c. apple cider vinegar
1 c. Jack Daniels
1 c. paprika
4 T garlic powder
4 T onion powder
2-3 tsp. Louisiana hot sauce (to taste)
2-3 tsp. lemon juice (to taste)
This sauce should be relatively thin, but will need to be cooked uncovered for 30-60 minutes to attain the appropriate thickness and flavor. I would also recommend refrigerating overnight for best flavor.