Slow Cooker Crock Pot Pulled Pork

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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

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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

Ground pepper

Mix all the liquid ingredients together using that magic tool called a fork. Pour into the shredded slaw, mix and refrigerate.

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Dry Rub

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:

http://metrotimes.com/editorial/story.asp?id=6553

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:

http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-ba…

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.

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What is your Dry Rub recipe? and have you tried the slow cooker method? how is it?

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Comments

  1. Cheryl Fallon says

    Looks good…I think I will give it a try! Paula Deen has a GREAT recipe for cole slaw…believe it or not it is a light and fresh tasting slaw.

    Here in Memphis, TN area they serve the pulled pork sandwhich with cole slaw on top of the pork with baked beans in the sandwhich as well…and a great big glass of sweetened ice tea!

    Here’s Paula Deen’s recipe for cole slaw! Enjoy!

    1/2 bell pepper, chopped
    1 green onion, chopped
    1/2 large carrot, chopped
    1/8 cup chopped fresh parsley leaves
    1/2 cabbage head
    1/2 cup mayonnaise
    1/2 teaspoon seasoning salt (recommended: Jane’s Krazy Mixed-up salt)
    1/4 teaspoon coarsely ground black pepper
    2 tablespoons sugar
    1/4 teaspoon lemon-pepper seasoning
    1 tablespoon white vinegar

    Directions
    Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. Cut 1/2 of the cabbage into chunks and place in the food processor and process lightly, making sure the cabbage doesn’t become mushy. Slice the remaining cabbage thinly. Mix the cabbage together with the processed vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour.

  2. Cheryl Estep says

    Hey Eric, Lynn and pups!

    This is the best pulled pork my husband and I have ever had! We used McCormicks Sweet and Smoky rub. We always joke that we want to open a restaurant….. if we ever do, this will be on the menu!

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