buckytom
Chef Extraordinaire
this is a revised version of a recipe for pulled pork made in a crock pot that i posted many years ago on food.com (recipezaar.com back then) that's gotten several 5 star reviews.
i got the recipe from a native american lady from north carolina who was selling fantastic, spicy pulled pork sandwiches at a native american drum and dance festival in a state park near where i go camping.
it's extremely easy to do as all you do is rub the pork shoulder (a boston butt is best) with dry seasonings, wrap tightly in plastic, and refrigerate overnight. the next day, unwrap, and let cook in the crock pot for a few hours with onions and a seasoned vinegar and there you go.
ingredients:
for the dry rub:
3 tablespoons brown sugar
2 tablespoons paprika
2 teaspoons sea salt
1 tablespoon freshly cracked black pepper
1 tablespoon crushed red pepper flakes
5 to 6 lbs pork shoulder (boston butt)
for the cooking liquid/extra seasoning after pulling:
1 1/2 cups red wine vinegar
2 tablespoons worcestershire sauce
1 tablespoons crushed red pepper flakes
1 tablespoon white sugar
2 tablespoons spicy brown mustard
1 tablespoon garlic powder
1 teaspoon powdered cayenne pepper
2 red onions, quartered
2 yellow onions, quartered
directions:
1. the day before you plan on eating this, prepare the pork shoulder by laying out a few long, overlapping sheets of plastic wrap on a counter, and place the shoulder in the middle.
2. combine the first 5 ingredients listed, then rub into all sides of the pork shoulder.
3. wrap tightly in the plastic wrap, place on a deep plate in case there's some leakage, and put into the refrigerator overnight.
------------------------------
4. the next day, turn your crock pot on high and let it warm up. while it's getting hot, place the 4 quartered onions on the bottom of the crock.
5. unwrap the seasoned pork shoulder and place in the crock on top of the onions.
6. combine the rest of the ingredients listed with the red wine vinegar and mix well. pour about 3/4's of it over the pork shoulder and onions, reserving some to be added to the pork after pulling.
7. cover and let it cook for 4 to 5 hours, or until the shoulder is falling apart and the bone pulls cleanly out of the meat using a pair of tongs (careful, it'll be very hot).
8. using a pair of slotted spoons, remove the shoulder meat to a wide dish or bowl. then, using the spoons remove as much of the onions as you can to a seperate bowl.
9. let cool enough to touch (but still warm), and pull/shred the pork using 2 large forks, a pair of bear claws, or even just your hands.
10. chop the onions into fairly small bits, and mix into the pulled pork. also, mix in the reserved seasoned vinegar.
serve on soft buns with chips and kosher dill pickles.
optional: while this is the way i first had it, i've found a lot of people like the meat mixed with a sweet bbq sauce such as sweet baby ray's original.
i got the recipe from a native american lady from north carolina who was selling fantastic, spicy pulled pork sandwiches at a native american drum and dance festival in a state park near where i go camping.
it's extremely easy to do as all you do is rub the pork shoulder (a boston butt is best) with dry seasonings, wrap tightly in plastic, and refrigerate overnight. the next day, unwrap, and let cook in the crock pot for a few hours with onions and a seasoned vinegar and there you go.
ingredients:
for the dry rub:
3 tablespoons brown sugar
2 tablespoons paprika
2 teaspoons sea salt
1 tablespoon freshly cracked black pepper
1 tablespoon crushed red pepper flakes
5 to 6 lbs pork shoulder (boston butt)
for the cooking liquid/extra seasoning after pulling:
1 1/2 cups red wine vinegar
2 tablespoons worcestershire sauce
1 tablespoons crushed red pepper flakes
1 tablespoon white sugar
2 tablespoons spicy brown mustard
1 tablespoon garlic powder
1 teaspoon powdered cayenne pepper
2 red onions, quartered
2 yellow onions, quartered
directions:
1. the day before you plan on eating this, prepare the pork shoulder by laying out a few long, overlapping sheets of plastic wrap on a counter, and place the shoulder in the middle.
2. combine the first 5 ingredients listed, then rub into all sides of the pork shoulder.
3. wrap tightly in the plastic wrap, place on a deep plate in case there's some leakage, and put into the refrigerator overnight.
------------------------------
4. the next day, turn your crock pot on high and let it warm up. while it's getting hot, place the 4 quartered onions on the bottom of the crock.
5. unwrap the seasoned pork shoulder and place in the crock on top of the onions.
6. combine the rest of the ingredients listed with the red wine vinegar and mix well. pour about 3/4's of it over the pork shoulder and onions, reserving some to be added to the pork after pulling.
7. cover and let it cook for 4 to 5 hours, or until the shoulder is falling apart and the bone pulls cleanly out of the meat using a pair of tongs (careful, it'll be very hot).
8. using a pair of slotted spoons, remove the shoulder meat to a wide dish or bowl. then, using the spoons remove as much of the onions as you can to a seperate bowl.
9. let cool enough to touch (but still warm), and pull/shred the pork using 2 large forks, a pair of bear claws, or even just your hands.
10. chop the onions into fairly small bits, and mix into the pulled pork. also, mix in the reserved seasoned vinegar.
serve on soft buns with chips and kosher dill pickles.
optional: while this is the way i first had it, i've found a lot of people like the meat mixed with a sweet bbq sauce such as sweet baby ray's original.
. 
Though, there are those that say I think too much.
