I originally posted this recipe several years ago, but it still remains a family favorite. Today, I’m reposting the recipe for those who may have missed it.
Last week I was craving summer barbecue. I knew JT did not want to fire up the grill in the midst of the brisk fall air, so I decided to create indoor barbecue. Though summer has gone, our family enjoyed a taste of summer with Pulled Pork Sandwiches courtesy of my Crock Pot. These mouthwatering sandwiches were fabulous, so I’ll be making them again very soon!
There seem to be a gazillion recipes for pulled pork, so I spent quite a bit of time sifting through them to find the one that looked most promising. Eventually I realized that I wanted a recipe that called for a meat rub and a great barbecue based sauce. I ended up combining a zesty rub recipe with my basic doctored up barbecue sauce recipe. The result was a pulled pork paradise for us!
There are a two wonderful things about this recipe. First, pork shoulder is not expensive. I used a four and a half pound pork shoulder that only cost $5.12. We had hearty sandwiches for dinner and enjoyed the tasty leftovers at lunch over the next few days. The next best thing about this recipe is the rub. Don’t skip it as it is what gives the pork such great flavor. However, in order to achieve maximum flavor, you’ll definitely want to let the rub rest on the pork overnight.
Here are a few suggestions. Trim off excess fat before placing the pork shoulder into the slow cooker. Mine had a thick layer of fat I did not want to find simmering in the slow cooker. Also, be sure to place only the pork shoulder into the slow cooker. Do not add the rub drippings that accumulate in the bag because they will make the pulled pork too salty.
Slow Cooker Pulled Pork
½ cup brown sugar
¼ cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
4 pound pork shoulder
2 cups chicken broth
2 cups barbecue sauce
1 tablespoon mustard
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons liquid smoke
Create a rub by combining the brown sugar, paprika, pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper. Coat the pork with the rub, place the shoulder in a bag, and store overnight in the refrigerator.
To prepare the pork, place it in the slow cooker. Pour the chicken broth around it. Cook on low for 8-10 hours or until pork is very tender.
Using tongs, remove the pork from the slow cooker. Be sure to discard any fat and gristle. Use forks to pull the pork into thin shreds. Pour out the remaining liquid in the slow cooker.
Place the pulled pork back into slow cooker. In a medium size bowl, combine the barbecue sauce, mustard, honey, soy sauce, and the liquid smoke. Toss the pork with the barbecue sauce. Serve on round rolls with cole slaw.
© 2014, Andrea Thorpe. All rights reserved.
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