I am on an endless mission to find easy recipes for my family. It is rare to find one that pleases them all, but when I do, I feel as though I am then responsible to share it with you.
This one was by no means innovative as I simply relied on a long history of trial and error. For example, I used to make shredded chicken on the stove top. But then I discovered the ease of using the a crock pot.
The other day, as I was making shredded chicken tacos for the millionth time, I wondered, why not try pulled pork using this method. Usually, I lean on my husband for this as he has quickly become a smoker guru, but he hasn't released the magical machine from its winter hibernation yet, and heck... I wanted some pulled pork. And boy am I glad I gave it a shot!
Of course, it is nowhere near as good as when its done correctly: using a smoker. But I have to admit, they ain't half bad ;)
Judge for yourself:
Ingredients:
3 tablespoons light brown sugar
2 teaspoons smoked paprika
2 teaspoons mustard powder
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
4-pound bone-in pork shoulder, trimmed of extra fat (bone-in pork shoulder steaks work great too)
2 teaspoons vegetable oil
¾ cup apple cider vinegar
4 tablespoons tomato paste
8 bakery-fresh buns (Tip: get them from your butcher)
Carolina or Georgia Barbecue sauce, sliced dill pickles, and your favorite slaw, for serving
Directions:
Mix 1 tablespoon brown sugar, paprika, mustard powder, cumin, 3 teaspoons salt and ½ teaspoon pepper in a small bowl and whisk until combined. Rub the spice mixture all over the pork.
Heat the oil in a large skillet over medium-high heat and then add the pork, gently turning until browned on all sides, 3 minutes. Remove the pork and transfer to a plate; stir ¾ cup water into the drippings in the skillet. Transfer the liquid to your crock pot.
Add the vinegar, tomato paste, the remaining brown sugar and 2 cups water to the crock pot and whisk. Add the pork, cover and cook on low, 7-8 hours, depending on your crock pot.
Remove the pork and transfer to a large bowl or dish. Strain two cups of the liquid into a saucepan, bring to a boil and cook until reduced by at least half, about 15 minutes. Season with salt. Roughly chop or tear the pork, removing any excess fat and mix in a bowl with 1 cup of the reduced liquid, and salt and to taste. Serve on buns with barbecue sauce, pickles and slaw... and maybe a side of baked beans and cornbread if you really want to go all-southern ;)