"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 08-23-2012, 09:01 AM   #1
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,859
Slow Cooker Pulled Pork

Slow Cooker Pulled Pork



Spice Mix (adapted from Cooks Illustrated)

4 tablespoons smoked paprika

2 tablespoons table salt

2 tablespoons chili powder

2 tablespoons ground cumin

2 tablespoons dark brown sugar, packed

1 tablespoon garlic powder

1 tablespoon ground black pepper

1 tablespoon dried oregano

1 tablespoon granulated sugar

1 tablespoon ground white pepper

1 teaspoon cayenne pepper

Combine thoroughly in a small bowl. Any remaining spice mix can be stored for several months in an air-tight container.



Pork

3-4 lb. pork shoulder roast

1 yellow onion

1 cup apple cider vinegar



Cut the roast into two pieces, to provide more surface area for the spice mix, then massage the spices all over the pork. I start with about a half cup of the rub and put it in a separate container to avoid contaminating the original container (there will probably be some spice mix left over).



Refrigerate the meat in a plastic bag overnight. In the morning, take it out of the fridge to warm up a little. Peel and slice a yellow onion, place it in the bottom of the slow cooker, and put the roast on top. Then pour a cup of apple cider vinegar into the pot, being careful not to wash the rub off the pork.



Cook for 8-10 hours, turning once, till fork-tender. Turn off the slow cooker and remove the pork to a large bowl, to cool slightly. Use two forks to remove the fat and pull the pork into shreds. Pour 1/2 cup of the liquid (vinegar plus drippings and any rendered fat) into a cup measure and refrigerate to make the fat congeal on top; remove and discard the fat. The liquid may be used to moisten the pork, if necessary, or to make a sauce.



Serving suggestions: Mix pork with your favorite barbecue sauce and serve on burger buns with cole slaw. Or, mix pork with salsa and use to fill tacos, burritos or enchiladas, along with your favorite Mexican toppings.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 08-23-2012, 10:46 AM   #2
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
fabulous garlic.we've chatted about the white pepper on gravy's thread about pulled pork so i'm going to add that to my rub.never used the onions or the cider .....just usually dropped the pork straight in,so i'll be trying that too!
cheersgreat recipe!!
__________________

__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 08-23-2012, 06:49 PM   #3
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,101
I love CP pulled pork. Will definitely give this a go. Thanks, GG!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 08-23-2012, 06:52 PM   #4
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Wow! Never thought of using that much vinegar. But, I will. Just brought home a big piece of pork.
__________________
Rocklobster is offline   Reply With Quote
Old 08-23-2012, 08:05 PM   #5
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,859
Ms

Quote:
Originally Posted by Rocklobster View Post
Wow! Never thought of using that much vinegar. But, I will. Just brought home a big piece of pork.
Cool Let me know how you like it.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 08-23-2012, 11:35 PM   #6
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,289
I love pulled pork from the slow cooker! Thanks for the rub!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 08-24-2012, 04:55 AM   #7
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
Sounds brilliant
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 07-19-2013, 09:44 PM   #8
Head Chef
 
KatyCooks's Avatar
 
Join Date: Jul 2013
Location: Hampshire
Posts: 1,135
Quote:
Originally Posted by GotGarlic View Post
Slow Cooker Pulled Pork

Spice Mix (adapted from Cooks Illustrated)
4 tablespoons smoked paprika
2 tablespoons table salt
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar, packed
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 tablespoon granulated sugar
1 tablespoon ground white pepper
1 teaspoon cayenne pepper

Combine thoroughly in a small bowl. Any remaining spice mix can be stored for several months in an air-tight container.

Pork
3-4 lb. pork shoulder roast
1 yellow onion
1 cup apple cider vinegar

Cut the roast into two pieces, to provide more surface area for the spice mix, then massage the spices all over the pork. I start with about a half cup of the rub and put it in a separate container to avoid contaminating the original container (there will probably be some spice mix left over).

Refrigerate the meat in a plastic bag overnight. In the morning, take it out of the fridge to warm up a little. Peel and slice a yellow onion, place it in the bottom of the slow cooker, and put the roast on top. Then pour a cup of apple cider vinegar into the pot, being careful not to wash the rub off the pork.

Cook for 8-10 hours, turning once, till fork-tender. Turn off the slow cooker and remove the pork to a large bowl, to cool slightly. Use two forks to remove the fat and pull the pork into shreds. Pour 1/2 cup of the liquid (vinegar plus drippings and any rendered fat) into a cup measure and refrigerate to make the fat congeal on top; remove and discard the fat. The liquid may be used to moisten the pork, if necessary, or to make a sauce.

Serving suggestions: Mix pork with your favorite barbecue sauce and serve on burger buns with cole slaw. Or, mix pork with salsa and use to fill tacos, burritos or enchiladas, along with your favorite Mexican toppings.
This is perfect! I already have all of those seasonings and spices. All I need to do is get the pork and try to decide how to serve it - I am truly torn between the buns and the Mexican options! But I have a week to decide, so it's fine. (Who am I kidding, the Mexican option was always going to win!)

GG - thanks so much for this. I am very excited to cook this next weekend! (The recipe is copied and pasted.)
__________________
KatyCooks is offline   Reply With Quote
Old 07-21-2013, 10:17 PM   #9
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,881
Hey GG......where's the garlic?

I made this today and it was excellent, although I cut the spice mixture by half and still had some left over. Because I just knew you forgot the garlic,(wink, wink) I added two tsp. of garlic powder to the mix. I'm now a believer in the apple cider vinegar, and this is now my new "go to recipe" for great pulled pork.

I used a 5 lb. bone in, pork shoulder. Thanks so much for the recipe.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 07-22-2013, 09:36 AM   #10
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,859
Quote:
Originally Posted by Kayelle View Post
Hey GG......where's the garlic?

I made this today and it was excellent, although I cut the spice mixture by half and still had some left over. Because I just knew you forgot the garlic,(wink, wink) I added two tsp. of garlic powder to the mix. I'm now a believer in the apple cider vinegar, and this is now my new "go to recipe" for great pulled pork.

I used a 5 lb. bone in, pork shoulder. Thanks so much for the recipe.
Oops! Totes forgot to mention that! Thanks for the correction! And glad you enjoyed it
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Reply

Tags
recipe, pork, slow cooker

Slow Cooker Pulled Pork [B][SIZE=3]Slow Cooker Pulled Pork[/SIZE][/B] [B]Spice Mix (adapted from Cooks Illustrated)[/B] 4 tablespoons smoked paprika 2 tablespoons table salt 2 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons dark brown sugar, packed 1 tablespoon garlic powder 1 tablespoon ground black pepper 1 tablespoon dried oregano 1 tablespoon granulated sugar 1 tablespoon ground white pepper 1 teaspoon cayenne pepper Combine thoroughly in a small bowl. Any remaining spice mix can be stored for several months in an air-tight container. [B]Pork [/B] 3-4 lb. pork shoulder roast 1 yellow onion 1 cup apple cider vinegar Cut the roast into two pieces, to provide more surface area for the spice mix, then massage the spices all over the pork. I start with about a half cup of the rub and put it in a separate container to avoid contaminating the original container (there will probably be some spice mix left over). Refrigerate the meat in a plastic bag overnight. In the morning, take it out of the fridge to warm up a little. Peel and slice a yellow onion, place it in the bottom of the slow cooker, and put the roast on top. Then pour a cup of apple cider vinegar into the pot, being careful not to wash the rub off the pork. Cook for 8-10 hours, turning once, till fork-tender. Turn off the slow cooker and remove the pork to a large bowl, to cool slightly. Use two forks to remove the fat and pull the pork into shreds. Pour 1/2 cup of the liquid (vinegar plus drippings and any rendered fat) into a cup measure and refrigerate to make the fat congeal on top; remove and discard the fat. The liquid may be used to moisten the pork, if necessary, or to make a sauce. Serving suggestions: Mix pork with your favorite barbecue sauce and serve on burger buns with cole slaw. Or, mix pork with salsa and use to fill tacos, burritos or enchiladas, along with your favorite Mexican toppings. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:53 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.