Slow Cooker Crock Pot Pulled Pork

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

Ground pepper

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

_____

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.

________

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