One of my new favorite things to make is pulled pork. Prepared the night before, this dish can be thrown into the slow cooker in the morning before work and will be flavorful and moist by the time you enjoy it in the evening. It has become a go-to recipe for me. What I love the most is that the rub can be created using every day spices from your spice drawer. I like to pair it with homemade fries and a fresh bun, or with rice and grilled vegetables. Salt Lick is one of my favorite specialty sauces to enjoy with it (most likely available at a higher end grocery store).
: : Ingredients : :
4-5 pounds of pork shoulder (I prefer boneless), black pepper, chili powder, ground cumin, brown sugar, dried oregano, paprika, salt, cracked red pepper, rosemary.
: : Recipe : :
At your local grocery store, purchase a 4-5 pound pork shoulder roast (I prefer boneless).
The night before you want to enjoy this yummy pulled pork, mix the following spices in a bowl: 1 tablespoon black pepper, 1-2 tablespoons chili powder, 2 tablespoons ground cumin, 2 tablespoons brown sugar, 1 tablespoon dried oregano, 3 tablespoons paprika, and 1 tablespoon salt.
Once those spices are mixed, add some cracked red pepper (to taste) and a dash of rosemary. The cracked red pepper will add a touch of spice and the rosemary will add a savory element.
Rub the spice mixture all over the roast.
Once the roast has been completely coated, carefully transfer the roast onto a piece of wax paper. Pour any remaining spice rub onto the roast. Wrap the roast up using wax paper. To seal the roast, use a piece of tinfoil. Place the roast in the refrigerator over night. The spice rub will seep into the roast and will provide a deeper flavor come the next day.
In the morning, remove the wax paper and tinfoil and place the spiced roast into your slow cooker. Cook on low for 10-12 hours (or whenever you will be home from work).
After 10 hours or so, remove the roast from the slower cooker. The roast will separate easily. I make sure to remove any excess fat. As I shred the meat, I add it back into the slower cooker pot to soak up all the extra juices. When the entire roast has been shredded (it should only take you 10 minutes or so), switch the slow cooker to warm and allow it to sit until you are ready to eat.
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Photos by Angela & Preston Anderson