We Love Pulled Pork
Since Sophie asked for the pulled pork recipe, here it is. I’ll give you the recipe the way I got it first, then I’ll tell you how I actually did it. I have a problem following recipes exactly.
SLOW COOKER PULLED PORK
2 ½ lb. pork shoulder, trimmed
McCormick’s pork rub
1 large onion, sliced
1 cup barbecue sauce (your favorite commercial kind will do)
½ cup yellow mustard (I used Dijon)
3 tablespoons tomato paste
1 cup chicken broth
Juice of one lime
The night before you cook the pork, rub it all over with the pork rub. Cover and refrigerate over night.
The next morning: Layer onion in the bottom of the slow cooker. Place pork shoulder over onions. Mix together all remaining ingredients and pour over pork. Cook on low for 8 hours.
Remove it to a Pyrex 13×9 dish, cover and refrigerate over night. The next day, put it into a 200° oven 2 or 3 hours before serving and baste every hour until time to serve. Pull apart with a fork and spoon sauce over pork.
Since I didn’t have McCormick’s rub, I made my own with salt, pepper, cumin, paprika, and chili powder. I rubbed the pork down and put it in the fridge about 6:00 in the evening. At 10:30, I took it out and put it in the slow cooker with the marinade as directed and cooked it over night. The next morning, I put it in the dish and covered and refrigerated until about 3:00 in the afternoon. I then put it in the 200 degree oven and slowly let it warm while we went out on a boat. When we got back around 6:00, it was ready to pull and serve. I spooned some of the sauce over the pulled pork and poured the rest in a bowl for those who wanted extra on their sandwiches. Boy, was it good. It was really good leftover the next few days, too.