Sunday, August 17, 2008

Pulled Pork - Revisited

A few months ago, I made pulled pork, using the root-beer-and-crock-pot method. And it was good...but it wasn't to die for, like I wanted it to be.

A little research produced a tasty-sounding spice rub on The Way the Cookie Crumbles -- and I was off!

I used TWTCC's spice rub recipe as a base, but since my roast was a wee little 2 pounder, and hers was waddling into the 8-10 pound arena, I cut the amounts.

Pulled Pork (The Better Version)

1 pork roast (any size you want -- I make small ones because it's just me and DH)
Spice Rub
1/2 tablespoon ground black pepper
1 teaspoon cayenne pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dark brown sugar
1/2 tablespoon dried oregano
2 tablespoons paprika
1 tablespoon table salt
1/2 tablespoon granulated sugar
Favorite BBQ Sauce

- Rinse and pat dry your roast
- Rub the spices all over it. Really get in there. Love the roast (seriously, it makes a difference)
- Toss the roast in your crock pot, along with about 1 cup of water
- Cook it however you want -- 4-6 hours on high, or 8-10 on low. 
- When it's done, pull the pork out onto a cutting board and let rest 10 minutes, then shred it, using 2 forks
- Empty juices from the crock pot into a container, and return the shredded pork to the crock pot, turned on "warm" or "low"
- Gently re-introduce a little of the juice you set aside in the container. Start with 1/4 cup, mix it in, and if it looks dry, add a wee bit more.
- Mix in about half the amount of BBQ sauce you want to use. TWTCC recommends 2 cups total, but I never measure.
- Leave the meat on warm with the juices and BBQ mixture for about an hour
- Serve up on buns with extra BBQ sauce if so desired.

1 comment:

Bridget said...

I'm so glad you liked it! I haven't tried the root beer version, but I just don't see how it could be as good as this.

I looked for a smaller roast when I bought mine, but I couldn't find any. I was only cooking for my husband and I as well, but the pulled pork took really well to freezing.