Pulled Pork

Pulled pork is the perfect make-ahead meal, and it’s great for pot lucks as well.  Everyone loves it, and it’s simple and economical. Even the side dishes (buns, coleslaw and baked beans) can be ready to go at a moment’s notice.     

The moist heat of a slow cooker produces meat which is pulled much more easily than meat cooked in an oven.  The oven does produce those delicious, crispy bits that everyone loves though, so to replicate, broil the pulled meat for a few minutes once it has been combined with the sauce and reheated.  Watch it like a hawk though, and make sure your dish is approved for broiler use. 

Rub

2 t seasoned salt

1 t freshly ground black pepper

1 t smoked paprika

1 t garlic powder

1 t onion powder

1 t chili powder

1 t dry mustard

1 T brown sugar

3 - 4 lb bone-in pork shoulder

The day before cooking, combine the rub ingredients in a small bowl; mix well.  Rub into the exposed areas of the meat.  Place on a rimmed plate, cover well, and refrigerate for 24 hours.

Place meat fat-side-up in a slow cooker.  Cover, and cook on low for eight hours.  Remove meat to cutting board, and cool enough so it can be handled comfortably.

Tip the juices from the slow cooker into a gravy separator; discard fat.  In a medium saucepan, add the degreased juices, and the following:

1 c ketchup

1 t garlic powder

1 t onion powder

1 t smoked paprika

1 t dry mustard

¼ t cayenne

½ t seasoned salt

½ t black pepper

2 T brown sugar

1 T Worcestershire sauce

2 T cider vinegar

Bring to a boil, reduce heat, and simmer for five minutes.  Cool.

Shred meat using two forks, or just use your hands.  Discard any fat.  Toss meat with cooled sauce; put into lightly-greased dish.  Cover with foil. 

Reheat in a preheated 325 F oven for 20 minutes or until hot.  Remove the foil and broil for a few minutes to crisp the meat, if desired.