Tuesday, August 18, 2015

Slow Cooker Shredded Pork

Good morning, everyone!  Happy Tuesday!  This is a very happy Tuesday in this house, because it is my daughter's first day back to school!  Hey hooray!  In the spirit of quick and easy meals for those busy week night meals, I have a great one set up for you!  
We make pulled pork about once per month in this house, because not only do you get to eat this for the meal that you're making it for, but this has a ton of leftovers, so I just divide them into quart sized zip top bags, and pop 'em in the freezer for an even easier meal later!
I use my left over pulled pork in soups (14 bean soup), or I substitute pork in my cheesy chicken quesadillas.
Or, I'll just reheat it, and have pulled pork!  This stuff is very versatile and can be used millions of ways!
You don't even need any kind of really special equipment.  Just a crock pot, or a slow cooker.  Let's get started!
Here's your grocery list for this one:
1 pork butt, bone-in (often called a Boston Butt, or a pork shoulder)
BBQ rub of choice, or here's what I use:
1/4 C chili powder
1/4 C paprika powder
1/8 C cumin
2 Tbs dried thyme
4 Tbs garlic powder
3 Tbs Kosher salt

That's it! To start off with, the night before you want to cook your pork mix up all of the rub ingredients in a bowl, and rub it all over your pork.







Make sure it is all covered, even the ends.  Leave it uncovered, in the fridge overnight.  You may have a little bit of rub leftover, and if you do, just sprinkle it over the top of the pork before you put it into the fridge.







The next morning, the you'll notice that the salt has drawn out some liquid out of the pork, and turned the rub into a paste.  Great!  Now, move this entire hunk of meat into your slow cooker, and turn on high for 7 hours, or low for 12 hours.  Don't add any extra liquid in with this, as this will give off a lot of liquid as it cooks.  I also like to put it with the fat cap on top, so that as the fat melts while cooking, it bastes itself, and keeps the meat moist!    You'll know this is done, when you try to take it out of the slow cooker and the entire piece of meat just falls apart.