Slow Cooker Pulled Pork

Printable version

I was out grocery shopping recently and was looking for a bargain at the meat case. The best deal I could find was on bone-in pork shoulder. Considering that it’s July, I was hoping for something a little more grill-friendly and not so chewy, but I decided to go with it. A large cut can easily feed an entire family, or in my case provide a couple of different meals for during the week.

I used a simple homemade spice rub for seasoning but I could have just as easily used a pre-made rub found in any super market. I then seared the roast in a hot cast iron pan to create a flavorful crust on all sides. After that, I did the easiest thing possible in the world of culinary arts — Placed it in a slow cooker, walked away for hours then returned to find fork tender meat ready to be devoured.

It’s not as sexy as preparing it on a grill or smoking it in a barbecue pit but the end result is tender and juicy meat that can easily be used for sandwiches, nachos or just eaten by itself.

BEHIND THIS BITE

Slow Cooker Pulled Pork

I had a number of different dishes in mind to make with shredded pork as the star. I had provisions to make sandwiches, tacos, burritos and nachos — I could have even made shredded pork egg rolls.

As I mulled my options over, one thing never changed – how I was going to cook the meat, and when push came to shove, I skipped all the foofoo and just went with the basic technique of making shredded pork to present here. I’m glad I did, because from this recipe I, or anyone that makes it, can take the pork and use it any way they choose.

Eventually, I made nachos and sandwiches with this batch. The nachos were tasty and different - it was the first time I had eaten shredded pork nachos and I can say with certainty it won’t be the last time I have them either, but I don’t want to say much about that – I’ll share the pork nacho recipe with my next post.

Eat well, cook often ...

THE RECIPE

Slow Cooker Pulled Pork

Serves 6; 4 to 8 hours
4 lb Pork Shoulder Roast
1/2 C Spice rub for pork
1 large Onion
1/2 C Water

Season, sear
Season roast on all sides with spice rub, work in with hand if necessary. Let roast marinate for at least 20 minutes. In a cast iron skillet over medium-high heat, sear roast until a crust forms, 2 to 3 minutes per side.

Cook, shred
Place roast in a slow cooker on top of a bed of sliced onions and a half cup of water. Cover and cook on low for 6 to 8 hours, or high for 3 to 4 hours, or until roast tears apart with fork. Remove from slow cooker and shred meat, then serve.

Pineapple Shredded Pork Shoulder

Printable version

Lately, I've been making everything grilled and spicy, I guess it’s that time of year. I find it ironic that the warmer it is outdoors the spicier the food on the plate. It seems like the closer you are to the Earth’s equator, the hotter the food.

Anyway ...

This dish is a complete change of pace. I needed to feed a crowd and the recipe had to be easy – two requisites easily accomplished with a slow cooker. I found pork shoulder on sale at Meijer and thought it was the perfect cut to get between 16 and 20 sandwiches out of.

I seasoned it with my basic mole rub that features coca, brown sugar, chili powder and cumin, cook it on a bed of onions and pineapple, then finish it with barbecue sauce and liquid smoke. The end result was tender and juicy pork plentiful enough to satisfy a group of 14 or 15 people. One good thing about this shredded pork is that it can be served in a sandwich or taco, or alone on a plate. Either way - it's Delish!

BEHIND THIS BITE
This is the third time I have used this technique to cook a large cut of pork. It’s one of those “if it isn't broke, don’t fix it” kind of things. The rub was the same as before, but each time, I have changed up the vegetables in the crock pot for the meat to roast on.

This time I used fruit.

Pineapple works so well with pork that you’d think the two were made for each other. In this dish, the pineapple really disappears. It provided an x factor to this recipe - had I not put it in the dish, it would have tasted totally different. It's the secret weapon of this shredded pork and takes a keen palate to detect.

If I had to do it again, I would drain out about half the liquid before shredding the cooked pork, it turned out just fine but I did think there was a little to much moisture. That said, it was still good enough to eat three sandwiches of it myself.

Eat well, cook often ...

THE RECIPE
Makes 16 to 20 servings; 6 to 7 hours
1/4 C Brown sugar
2 Tbs Cocoa powder
2 Tbs Chili powder
1 Tbs Cumin
3 Tbs Salt
1 Tbs Black pepper
4 lb Pork shoulder boneless 2 cans
Pineapple chunks with juice (8 oz each)
1 C Onion sliced
1 bottle Barbecue sauce (18 oz)
2 Tbs Liquid smoke

Make rub, season loin
In a bowl mix together brown sugar, cocoa powder, chili powder, cumin, salt and pepper. Sprinkle over and rub into pork shoulder with hands until loin is completely covered, set aside for 30 minutes and let marinate.

Sear loin, prepare slow cooker
In a large pan over medium-high heat sear pork shoulder in olive oil on all sides. (Make sure pan is hot and oil is simmering before adding loin.) Mix together pineapple and onion in bottom of slow cooker.

Cook pork, shred
Place seared pork on top of onion and pineapple. Cover and cook on high for 5 to 6 hours. Shred with a fork and stir together juices, barbecue sauce and liquid smoke. Serve in a sandwich, soft taco or alone on a plate.

Pulled Pork For 100

Printable version

My cousin Tammy is a cancer survivor and every year she organizes a Relay for Life to help raise money for cancer research. Last year she asked me to make the main course for a special meal for survivors at the relay. I must have done ok because she decided to ask for my services again.

This year I not only donated the time to make the food but the cost of the food also, it was the least I could do to help in her effort to help stop the disease that effects all of us one way or the other.

The dinner this year was for 100. Tammy told me there had been a huge donation of rolls so something for a sandwich would be plausible. (Last year I made sliced tenderloin). A few months back I made a slow cooked loin that made for delicious pulled pork sandwiches and I thought it would be perfect for making the large amount needed for the dinner. I found the meat on sale at Kroger and snatched up 25 pounds. All I had to do was prepare, cook and deliver it. I’m happy that I was able to contribute to this great cause that Tammy works so hard at making happen each year.

BEHIND THIS BITE

Over the last year I have really branched out on my own when cooking for crowds. I have learned much from working with my Mom at private catering events and helping the Ragin’ Cajun, John Maxwell, cook for the masses at the Shiloh reception hall last summer. I feel confident enough now to do it myself. Mostly it’s understanding what and how to prepare things that work for large groups.

I would still have trouble creating individual plates for a massive sit-down dinner, but putting out a spread on a table for 60 to 100 is something I can embrace. It’s a lot of work, but it’s fun to do. Catering is not something I want to do full-time but for extra money on the side, or for a great cause like Tammy’s Relay for Life – I’m happy to do it.

Eat well, cook often ...

THE RECIPE
Makes 100 4 oz servings or sandwiches; 12 hours
1 C Brown sugar
1/2 C Cocoa powder
6 Tbs Chili powder
4 Tbs Cumin
6 Tbs Salt
4 Tbs Black pepper
25 lbs Pork loin, boneless
5 cans Diced tomatoes (28 oz)
5 Onions, diced
100 sandwich buns
1 gallon BBQ sauce

Make rub, season loin
In a bowl mix together brown sugar, cocoa powder, chili powder, cumin, salt and pepper. Sprinkle over and rub into loin with hands until loin is completely covered, set aside for 30 minutes and let marinate.

Sear loin, prepare cookers
In a large pan over medium-high heat sear loin in olive oil (1 or 2 at a time). Mix together tomato, onion in large roasters or crock pots.

Cook loin, shred
Place seared loin on top of vegetable mixture in slow roasters or slow cookers. Cover and cook on low for 10 hours. Remove lid and shred loin with a fork, then stir together meat, juices and vegetables.

Make sandwiches
Place a portion of pork on a sandwich bun and dress with barbecue sauce for serving.