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While there is no doubt that pork shoulder slow-smoked over hickory and apple wood for up to 14 hours creates delicious barbecue, not everyone has the time to tend a smoker for that long. This recipe – which barbecue purists would call heresy and an affront to the Gods of BBQ – makes it possible to have flavorful pulled pork during a busy work week by using a slow cooker. Ingredients1 (3-pound) boneless pork shoulder Pork Dry Rub (recipe follows) For the dry rub: InstructionsAssemble the dry rub: Rub the pork with the dry rub and bring to room temperature. Add the remaining ingredients to a large slow cooker, cover, and cook on high for 30 minutes. (I use a Rival 6-quart programmable crockpot but any 4- or 6-quart crockpot is suitable.) Add the pork and continue cooking on high for six to eight hours or until the pork reaches an internal temperature of 190 degrees F. (The pork could also be cooked on low for eight to ten hours.) Remove the pork from the crockpot and allow it to cool until it can be handled. Using your fingers shred the pork discarding any fat. Return the pork to the crockpot, stir well, cover and cook another hour. (Or transfer the mixture to a saucepan and reheat on the stovetop for about 30 minutes.)
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