MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: N.Y.T.'s Slow Cooker Bbq Pulled Pork
Categories: Pork, Vegetables, Herbs, Bbq
Yield: 6 servings
1 tb Garlic powder
1 tb Onion powder
2 ts Hot or sweet smoked paprika
2 ts Salt; more to taste
1 ts Black pepper; more to taste
4 lb Boneless pork shoulder or
- pork butt; trimmed
2 tb Oil; additional for
- greasing
1 Yellow onion; chopped (opt)
12 oz Can dark soda
1/2 c BBQ sauce; up to 1-1/2 c,
- homemade or store-bought
Hot sauce (optional)
In a small bowl, combine the garlic and onion powders, smoked
paprika, salt, and black pepper. Rub the spice mixture all over the
pork. If you have time, cover with plastic wrap and refrigerate for
2 hours or up to overnight. If you don't, no worries; proceed to
Step 2.
Lightly grease the crock of a slow cooker. Heat 2 tb vegetable oil
in a large skillet over medium-high. Sear the pork until golden
brown on all sides, about 2 minutes each side. Add onion, if using,
to the slow cooker. Add the pork on top of the onion. Pour soda
over the pork and set the slow cooker to low for 6 to 8 hours,
until the meat has collapsed and shreds easily.
Drain most of the liquid from the slow cooker and shred the meat
directly in the pot. Add about 1/2 cup of the barbecue sauce and
stir to combine. (At this point, if you like crisp bits in your
pulled pork, you can spread the shredded pork on a sheet pan and
place under a broiler for a couple minutes then return to the slow
cooker.) Taste and add more barbecue sauce, hot sauce, salt or
pepper, if desired. Serve with soft rolls and extra sauce on the
side.
Recipe by Margaux Laskey
RECIPE FROM:
https://cooking.nytimes.com
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