I did the pulled pork first because it required minimal hands on attention from me. I found a website that recommended a spice rub. Honestly, I have never done a spice rub on anything before. I will say, I will be looking for more because this was AWE.SOME. I didn't have the cayenne pepper but I don't think I was any worse for the wear in not having it. However, I was a little perplexed that I didn't have any and added it to the spice list.
I will say that I was wishing that this was what was for dinner that night rather than the chicken that was already in the oven. I set aside some for Husband to have for lunch in a BBQ sandwich. I was a little envious of his lunch today. HA!
The recipe called for bone in pork shoulder. Well, I had a smaller tenderloin that I got on super sale and used that. I also halved the recipe because I had far less meat to cover. So, my ultimate measurements were semi-estimates. I didn't have liquid smoke so I just used the water -- plus, some people have a love or hate relationship with the stuff. I personally do not care one way or the other. I froze my meat without the BBQ sauce so I have the flexibility to use for BBQ sandwiches or some other meal. YAY!!
It is a little spicy and I wonder how my girls will react but I think with other flavors they will be just fine. So, if you have super sensitive kiddos you may want to cut back on the spicier things. But overall.... YUMMMM!!
(And of course, I neglected to get a photo of the final product. Let me assure you it was beautiful!)
Pulled Pork (From The Way the Cookie Crumbles)
(for sandwiches, tacos, pork fried rice, or whatever)
Spice Rub: (from Cooks Illustrated)
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper
1 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional)
2 cups barbecue sauce
1. Mix all spice rub ingredients in small bowl.
2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)
3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow
cooker to low and cook for 8-10 hours, until meat is fork-tender.
4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.
5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.
Let me know if you try this or if you have a spice rub that I should try!