Soooooooo excited! My first ever guest recipe. A huge thank you to Evan, this Pulled Port recipe comes all the way from Washington DC and comes highly recommended by my sister Sarah. I haven't made this yet, I'm going to buy a slow cooker today and next weekend its on.
Evan says this about his Pulled Pork: I'm a fan of stick-to-your-ribs, satisfying meals, so invited a few friends over last weekend for pulled pork sandwiches. My coworker gave me his recipe, to which I added additional spices and a vinegar-based BBQ sauce. I paired it with broccoli slaw, bread-and-butter pickles, and a store-bought, spinach-quinoa salad. The end result was tasty, quick, and, since pulled pork freezes well, I can heat-and-eat leftovers after finishing this write-up. Thanks to Sarah for photos, help, and plating, Marty for inspiration, and SB Nation's food blog for spice suggestions.
7-8 lbs (3 - 3 1/2 kg) pork shoulder (butterflied and bone-removed)
2 tbsp paprika
1 tbsp garlic powder
1 tbsp chili powder
1 tbsp Old Bay (sadly, omit if you don't have it)
3/4 tbsp salt
3/4 tbsp black pepper
1/2 tbsp onion powder
1/4 tbsp brown sugar
1/4 tbsp dried oregano
1/4 tbsp dried tyme
1/4 tbsp sage
1 tsp cumin
1/2 tsp dry mustard
1/2 tsp allspice
3 cups of chicken stock
3 cups of water
Vinegar-based sauce- I used Virginia Coastal Hog Wild BBQ Sauce, which uses ketchup and brown sugar to counter the vinegar's sour taste.
Dressings and sides (optional): Broccoli slaw- shredded broccoli, carrot, and ranch dressing Pickles- I used bread-and-butter, which amped-up the sweetness of the BBQ sauce. You could also use sour pickles.
Start by mixing all of the rub's ingredients together in a big bowl. Then, remove the fat layer from the pork shoulder. Unfold and lightly score both sides of the shoulder. Generously apply the rub until it covers both sides entirely. Once finished with coating, fold the pork shoulder back to its original shape. Lower the pork shoulder into a slow cooker (a Dutch oven or casserole dish would work well too). Add the chicken stock and water. Optionally, add garlic and cut onion to the mix. Cover and cook at a high setting for 6 1/2 hours or on low for 9+ hours. When done cooking, remove and set the pork shoulder on a grated platform to drain. Pour the liquid in the crock pot through a large, mesh strainer and collect the strained liquid in a bowl. Discard the filtered, solid materials. "Pull" the pork with two forks and return the pulled pork to the empty crock pot. Add a few cups of the strained liquid and BBQ sauce to the meat. Save the rest of the liquid for later recipes. Serve on buns with dressings and sides of your choice.
Ok sounds amazing! I'm going to hunt for some Old Bay xx