Pulled Pork



Ingredients:

  • 4 lb pork shoulder (sometimes called the butt)
  • 1/2 cup brown sugar
  • 1 tbsp salt
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 cup bbq sauce (or ketchup)
  • 1/3 cup apple cider vinegar
  • 1/2 cup dijon mustard
  • 2 tbsp Worcestershire sauce
  • 1 white onion
Special Tools: Slow cooker

Instructions:
  1. Put pork shoulder into slow cooker, set on low for 9 hour preparation or high for 6 hours
  2. In a bowl, combine 1/2 cup brown sugar, 1 tbsp salt, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin
  3. Dice onion
  4. In another bowl, combine 1 cup bbq sauce, 1/3 cup apple cider vinegar, 1/2 cup dijon mustard, 2 tbsp Worcestershire sauce and diced onion
  5. Combine wet and dry ingredients together until mixed
  6. Once the pork shoulder has been cooking on low for 6 hours or high for 4 hours, add the sauce to the slow cooker
  7. Pull apart meat with two forks until they are thin strips and thoroughly coated with sauce
  8. Let it all cook together for another 3 hours on low or 2 hours on high
Source: Modified from https://www.delish.com/cooking/recipe-ideas/recipes/a58254/best-pulled-pork-recipe/

Description:

The original recipe is an oven roast, but I use a slow cooker. Pulled pork is pretty much the only thing we make with it nowadays. It called for the dry ingredients to be used as a rub for the meat before you start cooking but I don't bother doing that. I just mix it up and put it all in at once after the meat's tender enough to pull apart and the results seem fine.

It also called for ketchup instead of bbq sauce but I hate ketchup and can never quite bring myself to use it, even though I know it's just an ingredient. I wouldn't bother using a fancy bbq sauce, since it's going to be altered so much by the other ingredients. The cheapest I could find by volume was Diana Sauce. I used the Western Smokehouse version. It called for a cup and a half, but I just used a cup. My pork shoulder cut wasn't quite 4 lb though. 1/2 cup dijon mustard seemed a little excessive too, but it tastes good. Most recipes call for an onion so I added one to this.

I'm cutting down on carbs and added sugars so I ate dinner without the bun. I took a picture of just the meat and initially uploaded it, but I still wanted the classic sandwich pic. Later that night, I plated a sandwich and took this picture. I was going to throw out the bun, but it felt wasteful to just use the bun for a picture, so I put the whole sandwich in the fridge. The next morning Lee-Anne saw it and thought that I'd been tempted to cheat on my diet but backed out at the last second

Comments

Post a Comment

Popular posts from this blog

Fried Rice

Image
  Ingredients: 1 cup rice 2 cups water Veg oil 2 eggs 4 cloves (1 tbsp & 1 tsp) garlic Ginger to preference 1 onion 1 lb protein (chicken, pork, beef, tofu) Vegetable mix (suggestions: cabbage, carrots, broccoli/cauliflower, celery, snap/snow peas, mushrooms. Even premade frozen veg mix would work) Sauces (suggestions: any combination of teriyaki, hoisin, sriracha, sesame oil, sweet chili Thai, soy, honey garlic) Instructions: Heat oil at a low temp in wok/skillet/pan (I've got a wok, will use as default term from hereon out) Dice 1 onion, mince ginger and garlic. Keep separate from rest of vegetables Prepare vegetable mix if using fresh. Keep in separate bowl Dice protein if using cuts Prepare rice. I've got a rice cooker, so I put 1 cup rice and 2 cups water, set it to cook and let it go until it defaults to the warm setting. If using a pot, add the rice and water and cook at a low temperature until the rice has absorbed all the water. You can do this while cooking the ve...
Read more

Falafel

Image
  Ingredients: 1 3/4 cups dried chickpeas 1/4 cup olive oil 2 cloves garlic 1 small cooking onion 1 tbsp cumin 1/2 tsp cayenne pepper 1 cup flat leaf parsley 1 tsp salt 1/2 tsp pepper 1/2 tsp baking soda 1 tbsp lemon juice Equipment: Food processor Large bowl Baking sheet Oven Instructions: In a large bowl, soak 1 1/4 cups chickpeas with about 4 inches of water for 24 hours Preheat oven to 375 F Brush large, rimmed baking sheet with olive oil Coarsely chop 2 cloves garlic, 1 cooking onion, 1 cup flat leaf parsley In food processor, add soaked chickpeas, chopped garlic, onion, and parsley, 1 tsp salt, 1/2 tsp pepper, 1 tbsp cumin, 1/2 tsp cayenne pepper, 1/2 tsp baking soda, 1 tbsp lemon juice Pulse until mix is chopped and mixed but not puree'd Form mixture in 1 1/2" patties and place onto baking sheet. Depending on how big your baking sheet is, you might have to do 2 batches. If you do a second, you might have to oil the pan again Brush tops of patties with olive oil Bake for...
Read more

Cream of Broccoli Soup

Image
  Ingredients: 3 cups milk 3 cups veg or chicken stock 1 onion 1 rib celery 1 carrot 2 potatoes 2 cups broccoli florettes, or 2 heads 1/4 cup cornstarch 1/4 cup water Salt and pepper to taste Directions: Chop 1 onion, 1 rib celery, 1 carrot, 2 potatoes, 2 heads broccoli Add 3 cups milk and 3 cups stock to sauce pan and set to medium-low for 20 min Put vegetables in saucepan and let simmer for another 20 min With an immersion blender, blend until vegetables are integrated with the broth In a separate bowl, whisk together 1/4 cup cornstarch and 1/4 cup water Add cornstarch slurry to soup, whisking until thickened Add salt and pepper to taste Let simmer for another 5 min, then take off heat Yield: About 4 bowls of soup Source: Partially derived from: https://www.youtube.com/watch?v=YMLws382Mpg&t=534s Description: This is a quick and easy cream of broccoli soup. Originally, I was hoping to make something similar to my broccoli cheddar entry, but with less cheese. I tried to re...
Read more