Hey everyone!! Hope you all have had a happy new year and that 2017 starts with a lot of fun and achievable resolutions! One of my resolutions for this year is to start making exercises and become healthier… try to eat a little less carbs and lose a little weight… you know… the basics… hahaha. I’ve already enrolled into a gym and maybe I will be sharing some healthier recipes with you here at CookingNosis. But not today! Today is day of pulled pork! As I promised on my hot cocoa mix recipe a couple of weeks ago, I’m sharing with you the recipe of pulled pork that I took to our Christmas with our friends and that had massive approval! This is recipe is the result of 3 rounds of experimentation and now I think it tastes the way I would like it to. I hope you love it as much as I do.
Let’s get started!
First thing you will do, is to prepare the rub for the (4) pound, bone in, pork butt. It consists of (1) Tablesboon of brow,=n sugar, (2) teaspoons of paprika, (1) teaspoon of powdered mustard, (1/2) teaspoon of ground cumin, (2) teaspoons of salt and (1/2) teaspoon of black pepper. Mix all these spices together and rub it on all sides of the pork butt roast.
Tip 1: You can also use boneless pork shoulder roast for this recipe. It works just as fine.
After that, you will heat (1) teaspoon of olive oil over medium heat in a skillet and cook all sides of the pork until browned. Once that is done, transfer the pork to a 5-to-6 quart slow cooker.
Chop (1) onion and (4) garlic cloves and add it to the cooker. Also add (1) cup of barbecue sauce, (1/2) cup of apple cider vinegar, (1/2) cup chicken broth, (1/4) cup light brown sugar, (1) Tablespoon of yellow mustard, (1) Tablespoon of Worcestershire sauce, (1) Tablespoon of cayenne pepper and (1 and 1/2) teaspoons of dried thyme.
Tip 2: If you prefer it less spice, add less cayenne pepper. This amount was perfect for our taste, but it depends on your tolerance to spice foods.
Now it is the time to wait… this will stay in the slow cooker for 8h on the low setting or 6h on high… That’s why it is important to plan this recipe, if you start cooking it 10AM in the morning, as I did, you will only be able to eat it 7PM in the night. You can also plan to let it cook overnight and eat it in the next day. I guarantee you that the flavor that builds up worth the wait. You won’t have to be actually monitoring it. You will put everything there and then forget about it until the timer tells you it is time.
Once the waiting period is over, remove the port from the cooker and shred it with two forks. Be mindful that the meat will be following of the bone, so you may need the help of a tong to remove it from the pot. The first time I cook this recipe, I put the pork immediately back, after I shredded it. And I thought the end result became too watery… So what I do now is to strain the liquid into a sauce pan and let it reduce by half… for about 15 minutes. Then I add it back to the cooker, with the pork in it, a cup a time and regulate the level of “wetness” to my taste.
And that is pretty much it for the pulled pork barbecue recipe :)! I usually serve it inside dinner rolls, like mini sandwich sliders, but you can serve it as you better wish. I’ve also served it as the main dish with rice, or together with eggs Benedict and a toast for breakfast… Pulled pork is so versatile, there are countless options on how to serve it… just pick your favorite!
- 1 tablespoon + ¼ cup light brown sugar, divided
- 2 teaspoons paprika
- 1 teaspoon mustard powder
- ½ teaspoon ground cumin
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 3 -to-4-pound pork butt or boneless pork shoulder
- 1 teaspoon olive oil
- 1 cup barbecue sauce
- ½ cup apple cider vinegar
- ½ cup chicken broth
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cayenne pepper
- 1½ teaspoons dried thyme
- 1 large onion, chopped
- 4 large cloves garlic, chopped
- Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and ½ teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
- Heat the olive oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a 5-to-6-quart slow cooker.
- Our in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, cayenne pepper, onion, garlic, and thyme.
- Cover and cook on low for 8h or high for 6h, until the roast shreds easily with a fork
- Remove the roast from the slow cooker, and shred the meat using two forks.
- Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 15 minutes. Season with salt, pepper and vinegar to taste.
- Put the shredded pork and 1½ cup of the reduced liquid back into the slow cooker and serve.