Saturday, October 23, 2010

Slowin' it down with the slow cooker

Slow cooker pulled pork
Click here for a printable version



 First we need to make the dry rub.  This dry rub is very versatile as you can change up the mixture of seasonings to suit your taste.  This rub is adapted slightly from Alton Brown's version which can be found in his book "Good Eats the early Years".  He changed it somewhat from the show he originally aired.  As a ratio, the rub is basically 6:1:1:1. (All in tbsp)
  • 6 tbsp light brown sugar, firmly packed
  • 1 tbsp kosher salt
  • 1 tbsp chilli powder (sometimes I use paprika instead)
  • 1 tbsp of any mixture of spices (this is where you can really alter the mixture to suit your taste):
    • for example: 
    • ½ tsp cayenne
    • ½ tsp old bay
    • ½ tsp garlic powder
    • ½ tsp onion powder
    • ½ tsp ground black pepper
    • ½ tsp dried thyme      
    • (as long as you combine 3 tsp of spices, you will get the last 1 in your ratio)
Mix until everything is well blended and rub all over:
  • 1 pork shoulder roast.  (I will buy whichever pork shoulder or blade roast is on sale, sometimes the one with the bone in and the nice layer of fat still wrapped around and sometimes the boneless one.)
Place in the slow cooker

Turn cooker on to low for 6-8 hours or on high for 4 -6 hours.  Times vary greatly and depend on the size of the roast and the size of the slow cooker. (Make sure slow cooker is also plugged in!!!)
 
  • Shred the pork.  You will know the pork is ready because it will fall apart completely when you try to take it out of the slow cooker. 
  • Sort through the pork with some tongs or forks, shred it and take out any fat or gristle, or bone left behind.   
  • There will be some yummy juices in the slow cooker. Strain out any sediments a nd return the juice to the slow cooker.  (I like to use a large pot as the handles on the side make it easy to pour the liquid back into the slow cooker.)
  • Add the pork back to the slow cooker so it can bath in the yummy, liquidy goodness. 
 
  • I like to shred the pork in the pot I just had the juices in because then I am re using a pot.  Remember to add the pulled pork back to the pot to soak up those juices! 
  • Mix pork with a bar b q sauce of your choice.
  • Serve on a bun.  (tonight I used the honey seed buns from an earlier post)
Pulled pork goes well with coleslaw.  In fact the boys like to put coleslaw on the sandwiches with the pulled pork!

As a bonus, here is the coleslaw recipe:

In a large bowl put:
  • 2/3 cup mayo (use your favourite)
  • 1 tbsp sugar (or honey)
  • 2 tbsp vinegar (I used white rice vinegar as it was the first bottle I found in the cupboard)
  • salt and pepper to taste
Mix the dressing and taste.  Adjust seasonings as needed then add to the bowl:
  • a 1 pound bag of  your favourite ready to use coleslaw mix
Mix well and put in the fridge until ready to use.

                                                                               

1 comment:

  1. Mmmmmmm.....so good!!! Even got the pickiest 8 year olds to eat it!!

    ReplyDelete

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