Pork

Pulled Pork

Who doesn’t love pulled pork?

It’s just one of those meals that you can’t get enough of,  whether on a roll, in a bowl or even over pasta or rice, you know you just have to have more

I have been making this recipe for years and it is just a family favorite

I have about a 10.5 pound Boston Butt here

Yeah…I know, he said butt.  I’m talking about the butt of the shoulder which I think is best for pulled pork

It’s best to let the meat sit over night after you season it, before cooking so plan ahead

I’m starting here with 2 garlic cloves that I will slice thin into sticks

Using a knife, make slits through the fat cap, and slide your garlic sticks in

I do this across the whole top

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Next I’m going to coat the meat with 4-5 tablespoons of

Simply Sunday’s Southwestern Dry Rub

After the rub is on, I cover the meat with cling wrap.  Into the fridge it goes, for an  over night rest

So the next day I pull this out of the refrigerator and let it warm up a few minutes

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I place it in a slow cooker and pour 24 ounces or 2 cans worth of cola around it (ginger ale would work as well)

We use this Crock-Pot

Cover and cook on high 4-6 hours or low 8-10 hours

Remove the meat and reserve at least 3/4 cup of cooking liquid

You know the meat is ready when the shoulder blade bone pulls out cleanly

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Using a fork and tongs I start pulling chunks of meat off

Then using two forks I shred the meat

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Put the meat back into the slow cooker

Add in your 3/4 cup of reserved liquid

Next add some kosher salt and black pepper and 2-3 cups of barbecue sauce

Try our Simply Sunday’s Barbecue Sauce

I add just enough sauce that you taste it, but it doesn’t hide the delicious taste of the pork

Turn the slow cooker onto low or warm to keep the meat heated without cooking it further

Give everybody a mix

Yum

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We served this on some toasted King’s Hawaiian Rolls as mini pulled pork sliders!!

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Enjoy!!!

Simply Sundays! ~ Pulled Pork

  • Servings: 8-10
  • Difficulty: medium
  • Print

Ingredients

10 pound bone in Boston butt (pork shoulder)

2 garlic cloves

4-5 tablespoons of Simply Sunday’s Southwestern Rub

24 ounces of cola

3/4 cup of reserved cooking liquid

2-3 cups of Simply Sunday’s Barbecue Sauce

kosher salt and ground black pepper to taste

Directions

Cut garlic cloves into sticks.  Using a knife make slits through the fat cap of the meat and stuff with garlic.

Coat meat with 4-5 tablespoons of dry rub.  Place into slow cooker.  Add 24 ounces of cola to slow cooker around the sides of the meat

Cover and cook on high for 4-6 hours, or on low for 8-10 hours, or until the shoulder blade bone pulls out cleanly

Remove meat and reserve at least 3/4 cup of cooking liquid.  Start pulling the meat apart with a fork and tongs.  Then using two forks shred the meat

Add the meat back into the slow cooker.  Add in your reserved cooking liquid, 2-3 cups of barbecue sauce.  Add in kosher salt and ground black pepper to taste.  Turn slow cooker to low or warm to keep the meat heated without cooking it further

Tools used to make this recipe

Simply Bamboo Valencia Bamboo Cutting Board

Crock-Pot Cook’ N Carry 6-Quart Oval Manual Portable Slow Cooker

PYREX 4-cup Measuring Cup

OXO Good Grips 12-Inch Stainless-Steel Locking Tongs

Wilton Cookie Pan

© Simply Sundays 2016

All rights reserved

2 comments on “Pulled Pork

  1. This sounds good. Something new to try as well. thanks for sharing this recipe.

    Simon

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