Friday Feedbag: Slow Cooker Pulled Pork


I haven’t done one of these in a while (okay, I haven’t done much of ANYTHING here in a while, LOL), but a tweet asking for meal ideas and recipes inspired me. So, here’s how I make Slow Cooker Pulled Pork.

Boston butt or pork tenderloin
Dry rub

Either type of roast works well; Boston butts are more fatty but usually turn out juicier. Since I’m usually cooking just for two, I buy whole pork tenderloins sale and cut them into sections of about 1.5 to 2 pounds to freeze separately.

For dry rub, I sometimes buy premixed (Paula Deen Butt Massage is great—no, really), or I throw something together from my spice cabinet: paprika, garlic, onion, pepper, a little salt. Right now, I have a mesquite-flavor dry spice mix, which makes a great base for dry rub. You’ll need about 2 to 3 tablespoons of dry rub for a 2-pound roast.

Rub the dry rub all over the roast. Place roast in the crock of the slow cooker, fat side up if there’s an outer layer of fat. Add about 1 cup of water to the bottom of the crock (do not pour over roast or you’ll wash off the dry rub). Cover and cook on low 6 to 8 hours or until meat is fork-tender. (You can start with a frozen roast; it’ll just take more like 8 instead of 6 hours.)

Remove roast from crock and place into a large pan with sides (a 13 by 9 baking pan works well). Shred (“pull”) meat using two forks. Serve as is, or add barbecue sauce of your preference. (I like sweeter sauce but usually serve it on the side.) Makes great sandwiches!

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