Crockpot Pulled Pork
I am a big fan of the crockpot for all kinds of dishes. Beef pot roast, chicken & dumplings, soups, stews, chili, and other comfort food. The other day I was in the mood for some pulled pork. Since I am away from my home for the winter, (so no access to any of my smokers), I decided to break out the old crockpot and give it a try. I will tell you right now that it turned out much better than I thought it would. It’s not what I pull out of my smoker after hours and hours of smoking, but I can tell you that this is worth trying.
2 tablespoons paprika
1 tablespoons Kosher salt
2 teaspoons black pepper
1 teaspoon garlic powder
½ teaspoon dried thyme
½ cup honey
¼ cup cider vinegar
1 tsp Liquid smoke
2 onions, peeled and thick sliced
4 Lb. pork shoulder
12 Hawaiian dinner rolls or slider rolls, warmed.
In a medium size mixing bowl, mix together the first five ingredients (all of the spices) with a fork.
Pour in the honey, vinegar, & liquid smoke. Stir to form a paste. Season pork with black pepper and brown in a skillet on all sides.
Place the onion in the bottom of the slow cooker. Top it with the pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it drips down to the bottom.
Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork. Strain juice from crock pot and place in freezer for 30 minutes. Pull pork and place in pan covered with foil. Remove pan juices from freezer and skim fat off the top. Pour into a small saucepan leaving as much of the seasoning residue out of the juice as possible. Warm the juice. Pile pulled pork on rolls, top with warm juice and BBQ sauce if desired.
The resulting product is extremely good. It is smoky, juicy, and very tender. I served it on Hawaiian brand dinner rolls as sliders. Serve coleslaw as a side.
1 6-7 lb. boneless pork shoulder. Rub with All Purpose rub. Place in 250 degree smoker. Smoke for 6 hours, spraying with apple juice every 30 minutes after the first hour of smoking. Double wrap pork with heavy duty foil. Place back in smoker and continue smoking another 5 hours. Remove from smoker and let rest in a cooler lined with newspaper for 1 hour. Open foil and save juices. Pull pork apart using 2 forks. Serve with reserved juices.