It has been a while since I cooked around here, so when I knew I had 3 days off coming, I decided to plan a few things I’ve been meaning to try. Last night, it was crockpot pulled pork sandwiches and asparagus I bought from Sam’s club. I knew I had a saved a few recipes for the pork, so when I found this blog about pulled pork, I knew I had to try it. Go look at her pictures, they are WAY better than mine. (Plus she’s got some really yummy looking recipes on there too.)
Scott and I stopped at the butcher to pick up our piece of pork for this. It was about $6 for this 2.5 lb. roast. (If you live in Oshkosh, go to Beck’s on Main! They’re worth it in my book. I can’t believe I wasted 5 years here before going.)
A tip on the spice rub – it makes a LOT … I only needed a quarter for this roast, so be sure to store it in a jar.
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 bone-in pork shoulder
½ teaspoon liquid smoke (optional)
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.) (I let it sit overnight.)
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.
Our thoughts: I was hoping the pork alone would have more flavor. (maybe I didn’t get the right cut?) But once we added the barbecue sauce (sweet baby ray’s) it was wonderful. I took half of the pork and left off the sauce so it could be used with the leftover rice from last night for burritos (or a burrito bowl-type thing). The roasted asparagus: just toss with some olive oil (I used one infused with garlic) and salt and pepper and put in the oven for about 8-10 minutes. Delish.