Jen’s Crock Pot Pulled Pork: Weekend Dish #1
I’d like to say a big ole THANK YOU to Jen over at Savor the Thyme for posting this recipe and teaching me how to make pulled pork. I adore pulled pork. I could easily hug it and squeeze it and rub it and call it George, if it weren’t sort of uncomfortable and awkward to contemplate doing so. I eat it in restaurants everywhere I go, but I’ve never attempted making it, because I’ve always just sort of assumed that it would be very, very difficult. Jen changed my mind. Using her easy crock-pot instructions, I made it this weekend, and it was scrumptious. We ate it on Saturday for supper. We ate it on Sunday for lunch. We ate it on Sunday for supper, with fried potatoes and baked beans. And I ate it again today for lunch.
Yep, still gooooooood.
While I kept Jen’s rub exactly as it appears on her blog, I did tweak the sauce just a bit, because I didn’t have any Dijon mustard and we’re all sort of sugar-holics over here. It’s not that we don’t want to be healthy, it’s just…so.dang.hard. So to Jen’s sauce recipe, which I am posting below for convenience’ sake, I added roughly 2 tbsp of honey and ½ of prepared barbecue sauce. I used the kind in the picture, if you’re interested in keeping it real.
And sheesh. I’m gonna post the rub recipe, too, ‘cause I know I’m going to be using it again and I want to be able to find it easily. Full attribution goes to Jen at Savor the Thyme. DELISH!
Crock Pot Pulled Pork
First of all, I am jumping on the photo bandwagon, and it’s all Gerb’s fault. Gerb and her tortellini soup. Usually I just type in my little recipe and post it on the appropriate page and voila. Done. Well, I figure if Gerb can hold that big ole honking camera and snap photos while she stirs and measures, so can I. And I’m gonna.
Not that I haven’t tried before. I have a slew of pictures on my computer from recipes that I’ve attempted to do this with…however, I’ve kind of ended up forgetting to snap the finished product, or something equally vital like that. I tend to get hungry and forget the good parts. I’ll endeavor to do better.
To make pulled pork, start off with a nice 3-5 pound boneless pork butt roast. Trim off excess fat and place it in your crock pot. I have learned that those nifty little crock pot liners make clean-up very easy-breezy.
So here’s what you need for the rub:
1 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons chili powder
½ teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup light beer or low sodium chicken broth (I used chicken broth)
As the name suggests, simply mix everything together (I did this the easy-clean way, too–in a Ziploc bag. I’m all about easy clean-up). Then rub into your pork shoulder roast. Rub, rub, massage, massage. Just don’t get too creepy with it.
Here are some lovely images:
Once you’ve rubbed your pork butt down (did I really just say that?) pour the chicken broth or beer over top and cook it on low for around 8 hours. Here’s what it’ll look like:
You could eat it like this, but it’ll taste MUCHOS BETTEROS as pulled and bbq’d, trust me. Remove it from the crock pot to cool while you work on the sauce.
The following will make quite a bit of sauce:
· 1/2 cup apple cider vinegar
· 3 teaspoons agave nectar or honey
· 1 teaspoon Worcestershire Sauce
· 1.5 teaspoons Dijon mustard
· ¼ cup Ketchup
· 1 teaspoon chili powder
The above is straight from Jen’s site. As a reminder, I skipped the dijon mustard (although if I’d had it, I think it’d be a tasty addition) and added roughly 2 tbsp of honey and 1/2 cup of Sweet Baby Ray’s hickory and brown sugar barbecue sauce. Once you’ve mixed everything together, boil in a saucepot over medium heat for around 4-5 minutes. Then pull the cooled pork from the bone and mix with sauce. Like so:
You may be noticing my fabulous measuring spoons, so I’ll give them a little shout-out. This is a set I found in Anthropologie in San Antonio last October, and I fell instantly in love. Aren’t they cute?
When I was young and dumb, I used to measure things incorrectly with *table* and *tea* spoons, instead of actual measuring spoons. I’ve always liked the ease with which they slide into bags of brown sugar, and then transition seamlessly into the bowl for stirring. I thought it was awesome that Anthropologie came up with the idea of creating actual measuring spoons that mimic these.
My new favorite thing.