Pulled pork is one of those BBQ dishes that can be many things to different people. BUT , when you don’t have your smoker handy, this slow cooker – crock pot pulled pork recipe is pretty good. Its not the real thing, but its a good second, and it cooks overnight.
Slow Cooker Crock Pot Pulled Pork
1 pork shoulder with skin on
3/4 cup Dry Rub either store bought or home made *see note below
1/2 cup brown sugar
1/2 bottle of liquid smoke
Rinse Pork Shoulder and pat dry. Place the pork in a large flat cake pan or cookie sheet.
Slather with the Dry Rub, trying to coat the whole shoulder evenly .
Wrap the shoulder in plastic wrap and refigerate for a few hours or days. Its up to you.
Place the pork shoulder in a slow cooker, turn on Low, and let cook for 8-10 hours. Add half a bottle of liquid smoke. No need to do anything, just let it cook.
After cooking, remove the shoulder from the cooker and gently pull apart the meat with 2 forks, you can remove the leftover skin and fat.
Save the pork bones in the freezer for Pea Soup
Buttermilk Cole Slaw, adapted from Eat Boutique,
approx 4 cups shredded green cabbage
approx 2 cups shredded red cabbage
4 carrots shredded
handful of raisins ( optional)
3 tablespoons of mayo
2 tablespoons cider vinegar
2-4 tablespoons mustard, i prefer deli mustard, its up to you.
1/2 cup buttermilk
1-2 tablespoons honey
Mix all the liquid ingredients together using that magic tool called a fork. Pour into the shredded slaw, mix and refrigerate.
There are many views on Dry Rub recipes, here is what my friend Scott says:
I usually have batch of the rub described here on hand:
Roughly equal parts: salt, brown sugar, paprika, onion powder, garlic powder, cayenne pepper, chili powder, black pepper, celery seed
I usually use it on ribs, but probably be fine in this case, too. I’ve also used commercially available rubs (which tend to have more salt) — e.g., from the Salt Lick in Texas. Alton Brown’s recipe is also good:
Basically, 8 parts brown sugar, 3 parts kosher salt, 1 part chili powder, 1 part *insert your mix of spices here*
The only required ingredient is salt and there is lots of room to experiment. For this relatively wet application, the sugar probably isn’t quite as big a deal since it’s not going to really caramelize.
What is your Dry Rub recipe? and have you tried the slow cooker method? how is it?