Pulled Pork Sandwiches

The crock pot that I bought several months ago has gotten incredible use over the winter, and now Spring is back and busy times come with yard and garden work. I haven't gone and put that slow cooker away for the summer, though! It will be kept just as busy as during the wintertime!  Case in point, today's dinner and tomorrow's leftovers ... pulled pork.

I prepped this recipe by brining the meat last evening. Then, this morning I prepped the spice rub and barbeque sauce, popped the pork in the crock pot, and walked away for 8 hours. Just before we wanted to eat, the pork got the fatty skin removed and the meat shredded. The cooking juices were drained out of the crock pot and the meat was returned along with a batch of homemade bbq sauce. The whole sloppy mix was left to warm up on the low setting for about half an hour while I dashed out to buy some good sandwich rolls and then ... pulled pork sandwiches and killer potato salad. After puttering around outside for much of the day, this was such an easy dinner to throw together ... great party fare, picnic fare or tail-gating fare! Get yourself a crock pot and get busy ...

So ... the key to good pulled pork is a brine and a rub. The night before you want to eat pulled pork just pop a Boston butt or shoulder pork roast (about one lb per serving) in a huge plastic bag with a brine mixture. Put the whole thing in a deep bowl ( no leakage that way!) and refrigerate overnight.

Brine Mixture

Place the ingredients in a deep bowl and stir until the salt and sugar are dissolved.

½ c. salt

½ c. brown sugar

2 quarts cool water

3 tbsp. spice rub mixture

2 bay leaves

Kevin and Amanda's Spice Rub

Rub the ingredients together with a fork until completely combined. Store in a covered glass jar.

½ c. brown sugar

1 tbsp. each:

  Cumin

  Garlic powder

  Onion powder

  Chili powder

  Cayenne powder

  Salt

  Black pepper

  Paprika

In the morning, chuck the brine, dry off the roast, rub it up good with a spice rub, put it on top a couple chopped onions in a slow cooker, add a bit of water and cider vinegar, some bay leaves, put the cover on the cooker and set the cooker on 'high' and the timer on 8 hours.

Pulled Pork

Ingredients:

Boston butt pork roast or pork should roast  - 5 – 8 lb

2 large onions

¼  c. water

¼ c. cider vinegar

Making the Pulled Pork:

1. Place a cleaned piece of pork in the brine, cover closely and refrigerate overnight.
2. Discard the brine the next morning, dry off the pork and place it on a large platter. Sprinkle on the spice rub and make sure it is well coated.
3. Place coarsely chopped onions in the bottom of a large slow cooker. Place the prepared meat atop the onions. Pour the water and vinegar around (not over) the meat. Add a bay leaf or two. Cover the slow cooker and set the cooking temperature to ‘HIGH” and the timer for “8 hours”.
4. When the 8 hours have expired, remove the meat to a large platter, remove the fat layer. Shred the meat.
5. Drain the cooking juices from the slow cooker and put the shredded meat back in the cooker.
6. Add barbeque sauce, to taste. Warm the mixture while you prepare the sandwich rolls and the rest of your meal.
7. Serve warm pulled pork and added barbeque sauce with sandwich rolls, cole slaw, other salads for a great picnic meal.

Barbeque Sauce

Place the following ingredients in a saucepan and cook over medium heat until thick and bubbly. Let the sauce cool slightly before using.

¾ c. tomato ketchup

2 tbsp. Asian chili sauce (the really hot stuff)

¼ c. apple jelly

1 tbsp. cider vinegar

1 tbsp. Dijon style mustard

2 tsp. Worcestershire sauce

2 tbsp. honey

Several drops of Smokey flavour preparation

Buy the sandwich rolls and make (or buy) some good barbeque sauce. Shred the cooked pork in a big bowl, add the barbeque sauce to taste. Throw it back into the drained slow cooker or someplace that you can keep warm. Make your sandwiches, crack a couple cold beers, get out the salads and slaws and enjoy!