Table Talk » Crockpot Barbecued Pulled Pork

Lots of people love their crockpots. That hasn't been the case for me, but I'm trying to make friends with my crockpot again because it sure is nice to come home to a warm, cooked meal. I started working on this new friendship by buying a new crockpot. A few weeks ago I bought a SmartPot. It turns itself to warm after the cooking time that you set. I think that a major reason why I wasn't happy with my crockpot meals is that they cooked too long.

Yesterday's crockpot test was pulled pork. It's based on a recipe from Emeril Lagasse. First you rub the pork with a spice mixture, then cook it in the crockpot with a splash of cider vinegar. After the pork is cooked, you shred it and add a barbecue sauce. Simple. The original recipe called for boneless pork butt; I used a boneless 7-rib pork roast.

I didn't want to mess with it in the morning, so I mixed together the spice rub, coated the pork roast, wrapped it in plastic wrap and refrigerated it overnight.

In the morning, I poured a splash of cider vinegar into the crockpot, added the pork, and set the crockpot to cook on low for 8 hours.

When I got home about 9 hours later, the crockpot was on warm and the house smelled wonderful. I lifted the lid and I was a bit surprised by what I saw. The roast was sitting there all in one piece looking browned and sort of dry. It looked kind of like a little brick. I don't know what I was expecting, but it wasn't what I saw. My first thought was "oh crap, I need to find something else for dinner". Rather than grabbing the camera to take a picture of the cooked pork, I grabbed a fork to see if it would shred. Well, the second that the fork touched the pork, it fell apart. That was a huge relief. I tasted it and it tasted flavorful and moist. Yay, I don't have to rethink my dinner plans!

The next step is to stir in barbecue sauce. I mixed the sauce the night before when I prepped the pork, so all I had to do was pour it into the crockpot and stir it up.

Not the prettiest meal, but it was tasty. I wasn't in the mood for a sandwich, so I had mine with a Cheddar-Green Onion Muffin and lima beans. When Tom got home, he had a sandwich. I wish I had thought to make some coleslaw to go with it.

Barbecued Pulled Pork with Homemade BBQ Sauce (Slow Cooker)

3 pounds boneless 7-rib pork roast (or boneless pork butt)
1/4 cup cider vinegar
Rub
1 1/2 tablespoons dark brown sugar
1 tablespoon Emeril's Essence
1/2 tablespoon salt
1/2 tablespoon cumin
1/2 tablespoon paprika
1/2 tablespoon freshly ground black pepper
1/2 tablespoon cayenne
Barbecue Sauce
1/2 cup apple cider vinegar
1/2 cup ketchup
1 1/2 tablespoons packed brown sugar
1/2 tablespoon mustard - I used honey-dijon mustard
1/2 tablespoon molasses
1/2 teaspoon salt
1/4 teaspoon crushed red pepper

Remove any large, visible chunks of fat from the pork.

Coat meat with dry rub. Pour cider vinegar in unheated crock pot. Place meat in crockpot. Cook on low for 8 hours.

Meanwhile, in a bowl, combine all the ingredients and whisk well to dissolve the sugar. Set aside.

When the pork is done, leave it in the crockpot and use a fork to pull the meat apart. Toss with barbecue sauce. Cook on low for 30 minutes.

Posted November 20, 2008 2:32 PM in Gluten-Free, Recipes, Test Kitchen

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1 Comment(s)

Cindy Barnard said… (on November 20, 2008 at 19:04 PM #)

Hey Patti,
I have wanted a recipe for pulled pork for some time. Never made it.
Like to eat it. Like the crockpot route.
Once again, you've come up with a great supper idea.
Thanks.


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