Monday, April 16, 2012

Shameful Service Pulled Pork

The name says it all.

Shameful Service Pulled Pork
Makes 12 sandwiches or 24 sliders
No worries...nobody will get into any trouble pulling this pork.

1 (5 lb.) bone-in pork shoulder (Boston Butt)

Dry Rub
Combine in small bowl and set aside (makes about 1 cup):
1/4 cup paprika
2 tablespoons eachsalt, sugar, brown sugar, ground cumin and chili powder
1 Tbsp. each:  black pepper, ground red (cayenne) pepper

Sift dry rub over surface of meat.  With gloved hands, rub spices into meat until entire surface is well covered.  Place in large resealable plastic bag and refrigerate 12 to 24 hours.

Place meat in 5 to 6 qt. slow cooker.  Cook on HIGH for 3 hours, then reduce to LOW for 6 to 8 hours or until meat is fork tender.  Turn off slow cooker and let meat rest and cool at least 1 hour.  

On large cutting board pull meat apart into bite-size pieces using gloved hands or 2 forks (discard fat and bone).  Return meat to slow cooker set to WARM or LOW setting. 

Serve pulled pork right from the slow cooker with tongs.  Offer freshly baked rolls to make sandwiches. 

When you purchase your meat, make sure that the pork has a layer of fat on the bottom and a bone going halfway through it.

The dry rub is a bit spicy; if you prefer a less spicy rub, reduce cayenne to 1 tsp. or omit.

This is a great recipe to make ahead of time (1 or 2 days in advance).  Prepare as directed, then store cooked meat separate from juices in the refrigerator.  The fat will rise to the top of the juices, and it can be easily discarded for a healthier recipe when you reheat it (this also applies to leftovers).

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