Sunday, October 18, 2009

Carolina Pulled Pork

Wowee...just had an awesome dinner at my Mom and Dad's and decided I couldn't leave their house without the recipe. It was too good to not share with all of you. Hope you enjoy this tasty dinner item...I know I did! (Thanks Mom!)

Carolina Style Pulled Pork Sandwich

(serves about 20)

Pulled Pork:
2 onions, quartered
2 Tbls. light brown sugar
1 Tbls. paprika
2 tsp. salt
1/2 tsp. black pepper
6 lbs. boneless pork butt
3/4 cup apple cider vinegar
4 tsp. worcestershire sauce
1 1/2 tsp. crushed red pepper flakes
1 1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
1/2 tsp. chopped jalapeno pepper

Barbeque Sauce:
1 cup prepared mustard
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup apple cider vinegar
1/4 cup water
2 Tbls. chili powder
1 tsp. black pepper
1 tsp. white pepper
1/4 tsp. cayenne
1/2 tsp. soy sauce
2 Tbls. butter
1 Tbls. liquid smoke

20 buns
coleslaw (for topping, if desired)

1. Place onions in the crock pot.
2. Combine brown sugar, paprika, salt and pepper; rub over the roast.
3. Place the roast over the onions in the crock pot.
4. Conbine the vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt, and cayenne; stir to mix well.
5. Drizzle about 1/2 of the vinegar mixture over the roast and cover. Refrigerate the remaining vinegar mixture.
6. Cook on low up to 18 hours but at least 12 hours (overnight). Drizzle the other half of the vinegar mixture over the roast during the last 1/2 hour of cooking.
7. While the meat is cooking, prepare the barbeque sauce. Mix all ingredients except soy sauce, butter, and smoke. Simmer for 30 minutes. Stir in the remaining ingredients and simmer for 10 more minutes. Set aside to cool.
8. Remove the meat from the crock pot and allow to rest for at least 15 minutes.
9. Remove the onions and chop to a fine consistency.
10. Pull apart the meat with a couple of forks. Meat should have a shredded look.
11. Mix chopped onions and shredded pork along with a little bit of juice from the crock pot to taste. Add sufficient barbeque sauce to the mixture to achieve desired taste. Meat should have distinctive barbeque flavor.
12. Serve with additional barbecue sauce and slaw on top of pork. Keep lots of napkins handy.

I hope you enjoy this as much as we did. It's definitely something you have to plan ahead for because of the overnight cooking time required but it's absolutely worth it! This is only the beginning of all the wonderful things we'll be making in the slow cooker this fall and winter so strap on a bib (or a drop cloth) and let's eat!

1 comment:

  1. Love slow cooker recipes, they're so easy. Definitely going to try this!