DIY Slow Cooked Pulled Pork
We used Alton Brown's brine and rub for this recipe and made up the sauce ourselves. We brined it overnight then put a rub on it and, finally, we made up a sauce and cooked it for eight hours in the slow cooker. I consider myself a pulled pork officianado because I order it whenever it's on the menu. The tastes range from fair to fabulous with more tastes in the middle and few are fabulous. I may be prejudiced, but my opinion was this was awesome! So here's the recipe and if you decide to make it you can see for yourself how delicious it is!
SERVES: 6
PREP TIME: 20 minutes
INACTIVE TIME: 8 hours
COOK TIME: 8 hours
INGREDIENTS:
For the brine:
1/2 cup molasses
6 ounces Kosher salt
32 ounces water
3 pounds Boston butt roast
For the rub:
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon onion powder
For the sauce:
2 of 14.5 ounce cans diced tomatoes with jalapenos
3/4 cup brown sugar
2 tablespoons tomato paste
1/2 cup apple cider vinegar
1/4 cup worcestershire sauce
PREPARATION:
1. Mix the brine ingredients together in a stainless steel or ceramic bowl and place the pork in the brine making sure it's completely submerged. Place in refrigerator overnight and rotate every few hours while you're awake.
2. Mix the rub ingredients together. If you're using the seeds, grind them to a fine texture.
3. Remove the roast from the brine and pat dry. Sift the rub evenly over the meat then pat it onto the meat making sure as much of the rub as possible adheres. Wearing latex gloves will help the rub adhere to the meat.
4. Place the meat back into the refrigerator for a couple of hours before placing in the slow cooker.
5. Meanwhile, mix all of the sauce ingredients together in the slow cooker. Add the meat and cook on high for two hours then reduce heat to low for an additional 6 hours.
6. Remove from slow cooker and shred with a fork.
PLATING:
Pulled pork can be served in many different ways. We put a dollop on the plate and served it with smashed potatoes. It is really great in sliders or sandwiches especially at tailgate parties and other get togethers.
Bon appetit,
Tom and Anita
SERVES: 6
PREP TIME: 20 minutes
INACTIVE TIME: 8 hours
COOK TIME: 8 hours
INGREDIENTS:
For the brine:
1/2 cup molasses
6 ounces Kosher salt
32 ounces water
3 pounds Boston butt roast
For the rub:
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon onion powder
For the sauce:
2 of 14.5 ounce cans diced tomatoes with jalapenos
3/4 cup brown sugar
2 tablespoons tomato paste
1/2 cup apple cider vinegar
1/4 cup worcestershire sauce
PREPARATION:
1. Mix the brine ingredients together in a stainless steel or ceramic bowl and place the pork in the brine making sure it's completely submerged. Place in refrigerator overnight and rotate every few hours while you're awake.
2. Mix the rub ingredients together. If you're using the seeds, grind them to a fine texture.
3. Remove the roast from the brine and pat dry. Sift the rub evenly over the meat then pat it onto the meat making sure as much of the rub as possible adheres. Wearing latex gloves will help the rub adhere to the meat.
4. Place the meat back into the refrigerator for a couple of hours before placing in the slow cooker.
5. Meanwhile, mix all of the sauce ingredients together in the slow cooker. Add the meat and cook on high for two hours then reduce heat to low for an additional 6 hours.
6. Remove from slow cooker and shred with a fork.
PLATING:
Pulled pork can be served in many different ways. We put a dollop on the plate and served it with smashed potatoes. It is really great in sliders or sandwiches especially at tailgate parties and other get togethers.
Bon appetit,
Tom and Anita
DIY Slow Cooked Pulled Pork
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