June 8, 2009
Pulled Pork
I made pulled pork yesterday. I use my father-in-law's recipe, which I'm sure he doesn't mind me sharing with you. However, if you do open a restaurant one day and use this recipe, you should probably let him eat there for free whenever he wants. Anyway, here's what you need:
1 crock pot or slow cooker
3-5 lb pork shoulder (or similar)
1.5 tbs brown sugar
1 tbs salt
1 tsp white pepper
1 tsp black pepper
1 tsp dry ground mustard
1 tsp garlic powder
1 tsp cayenne pepper
4 tsp paprika
rolls
bbq sauce
Step 1: Mix all of the dry ingredients together in a bowl
¶ 7:07 AM 
1 crock pot or slow cooker
3-5 lb pork shoulder (or similar)
1.5 tbs brown sugar
1 tbs salt
1 tsp white pepper
1 tsp black pepper
1 tsp dry ground mustard
1 tsp garlic powder
1 tsp cayenne pepper
4 tsp paprika
rolls
bbq sauce
Step 1: Mix all of the dry ingredients together in a bowl
Step 2: Unwrap the pork shoulder and apply dry rub.
Step 3: Place in Crock Pot, set to low, and cover. Cooking will take 5-6 hours. Check in every two hours, and increase the temperature to high if the meat doesn't start falling apart at 4 hours.
Step 4: After about 4 hours, the meat should start to fall apart. If your pork shoulder was tied together with twine, cut it off and remove it now. If it is not fully ready, replace the cover and check back each hour. When the meat can easily be pulled apart with two forks, go ahead and pull it.
Step 4: After about 4 hours, the meat should start to fall apart. If your pork shoulder was tied together with twine, cut it off and remove it now. If it is not fully ready, replace the cover and check back each hour. When the meat can easily be pulled apart with two forks, go ahead and pull it.
Step 5: Let it sit and cook in its own juices for another 20 minutes until no liquid remains in the bottom of the Crock Pot. In the meantime, prepare your rolls and bbq sauce (if you like more bbq flavor like I do). When ready, make your sandwiches and serve.
Enjoy!
