Wednesday, June 24, 2009
Over-night Crock Pot BBQ Pulled Pork
Lordy. Here's an amazingly delicious recipe. Look, Timmy is showing you how delightfully tasty my cooking is! Because I started all the prep at midnight, I forgot to take pictures. But it's so easy that you don't need picture instructions!
One or two large onions
Four pounds pork shoulder, boneless or bone-in, doesn't matter
One bottle of your favorite BBQ sauce
Eight ounces ginger ale
BBQ dry rub:
Two tablespoons sweet paprika
One tablespoon chili powder
One tablespoon ground cumin
One tablespoon firmly packed brown sugar
One tablespoon salt, kosher if you've got it
One teaspoon dried oregano
One teaspoon black pepper
One teaspoon white pepper
One teaspoon sugar
One teaspoon cayenne pepper
Combine all the ingredients for the dry rub and mix together with a fork. Chop the onions. Place half the chopped onion in the bottom of the crock pot. Coat the pork in half the dry rub and place it on top of the onions. Scatter the rest of the onions on top of the pork. Dump in the ginger ale and cook on low for 12 hours.
Once that time is up, remove the pork from the crock pot and shred it using two forks. Sprinkle with the rest of the dry rub and return to the pot. Pour in the bottle of BBQ sauce and cook on low for another 6 hours. Because the juices will start to evaporate, give the pork a good stir every half hour or so, especially near the end.
Remove from heat a good ten minutes before you serve. It's been heating for 18 hours, and it's exceptionally hot. Enjoy!
Takes about 20 minutes of prep, plus 18 hours cooking.