Thursday, March 24, 2011

Pulled Pork

Pulled pork is awesome.  It has a high taste to effort ratio- wait, is that right?  Basically, it takes very little effort for a crowd-pleaser.  My favorite bbq sauce is Sweet Baby Ray's but you can use any kind.

I don't remember where I found the original recipe but this is a link to a similar one: BBQ Pulled Pork

The following is my recipe, as shared with friends.  Enjoy!

Pulled Pork

Pork shoulder/Boston butt or "rib ends" (approx 7-8 lbs, bone-in or bone removed, whatever fits in your slow cooker).  It should be a sizeable piece of meat
1 can/bottle of beer (any brand is fine)
Bottle of BBQ sauce (any brand is fine)

1. Clean the meat, cut off any excess fat
2. Season with salt and pepper (not a lot)
3. Place it in the slow cooker
4. Pour the can/bottle of beer over the meat- just make sure it doesn't overflow the slow cooker, the meat should not be totally submerged
5. Cook on low for 7-8 hours
6. The last half hour check the pork- it should be able to shred/pull with just a fork.  When it does, ladle out most of the beer/pork juice.  Add bbq sauce to the pork in the slow cooker, mix, and let it sit for the last 30 minutes.
7. Eat the pulled pork, serve with buns and extra bbq sauce

Note: If the pork doesn't shred near the end, rotate the meat a little (the bottom is probably cooked enough) and put the slow cooker on high for half an hour/hour. 

1 comment:

  1. I completely agree about pulled pork! I make a slow cooker version similar to this, but I use 2 pork tenderloins, a large can of crushed tomatoes, onions, garlic, worcestershire, and cider vinegar. Oh, and Sriracha, S&P to taste of course! Sorta like making your own BBQ sauce in the crock. I have to be careful about anything commercially produced because of the gluten thing, so I like to assemble ingredients one by one.