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Sunday, November 17, 2013

Slow Cooked Pulled Pork


























With football season in all effect, I make "man" food almost every Sunday, and most of the time, more than we will eat in one sitting.  Depending on how many people we have over, maybe not even in two sittings :-)  I am one to make way too much food, and think people will eat a lot more than they will...but, if it's a good recipe, who cares? More leftovers for me!  This pulled pork is one I make a few times during the season, and it's always a winner.  I am also going to share my pulled pork nachos and pulled pork enchiladas, but, let's start with step one, shall we?  This pork is fantastic, moist, and easy to make, since it is made in a slow cooker.  However, remember it has to marinade overnight, so be prepared :-)  Enjoy! 

Based on: The Chow Easy Slow Cooker Pulled Pork

Prepare a: 

1 (3-1/2- to 4-pound) bone-in pork shoulder 

by removing it from it's package and drying it with a paper towel.  Mix: 


2 tablespoon packed light brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon

until it's all combined.  Rub all over the pork shoulder (I put it in a casserole dish so that the rub that didn't stick didn't fall all over the floor).  Wrap the rubbed pork in plastic wrap (sprinkle any remaining rub on the pork before enclosing it in the plastic wrap).  Then, wrap it in aluminum foil (a juice will be created between the rub and the pork, so you don't want it to leak all over the refrigerator).  Place in the refrigerator overnight.

The next morning, put together:

2 medium onions, cut into quarters, ends removed
1 1/2 c. carrots, cut into 1 1/2 inch pieces (I used mini carrots, and just cut the ones I thought were too thick in half)
1 1/2 c. celery, cut into 1 1/2 inch pieces
1 head garlic, peeled and separated, but no need to chop, unless you want to cut them in half to release the flavor

Turn your slow cooker (low will take longer to cook (8-10 hours), high will take less time (6-8 hours).  Heat:

1 T. high heat oil

in a pan, on medium-high or high heat, depending on your cook top   Take out the pork shoulder and unwrap (there will be some drippings, so make sure you put it in a casserole dish or open over the sink).  Sear the pork on all sides for approximately 30 seconds on each side, or until it has a nice sear on it (brown crust).

Add:

1 quart chicken stock or chicken broth

to the slow cooker.  Place the pork into the slow cooker, and pour addition stock in, if required, to cover the pork halfway.  Add the vegetables and garlic to the slow cooker.  Cook for 6-8 hours on high, 8-10 hours on low.  Flip once, halfway through cooking time, if possible.

INGREDIENTS
2 medium onions, cut into quarters, ends removed
1 1/2 c. carrots, cut into 1 1/2 inch pieces 
1 1/2 c. celery, cut into 1 1/2 inch pieces
1 head garlic, peeled and separated
1 T. high heat oil

1 quart chicken stock or chicken broth, more if necessary
2 tablespoon packed light brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 (3-1/2- to 4-pound) bone-in pork shoulder 

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