CHICOPEE, Mass. (Mass Appeal) - Pulled pork is not only delicious but it's one of those dishes you can serve all year round! Bill Collins is a Personal Chef and he's going to show us how to make it in our slow cookers with a tasty homemade barbeque sauce!
Pulled Pork in a Slow Cooker
Makes 4-6 servings
- 1/4 cup black pepper
- 3 tablespoons brown sugar
- 2 tablespoons paprika
- 2 tablespoons cumin
- 2 tablespoons salt
- 3 pounds boneless, country-style pork ribs
- 3-4 pounds pulled pork
- 1 cup chicken stock
1. Combine the first 5 ingredients in a bowl. This is the dry rub.
2. Generously spread the dry rub into the pork, and place it into the slow cooker
3. If there is any leftover rub, add it to the bottom of the slow cooker, and then pour in the chicken stock.
4. Set the slow cooker on low, for 8 hours.
5. The pork will pull apart with either two forks, or a knife or cleaver.
NOTE: If you prepare this a day ahead, you can reserve the cooking liquid, and then remove the fat from the liquid. This is very flavorful, and is good for reheating the pork, or serving with it.
Yield: approx 3/4 quart
- 1/3 cup molasses
- 1 cup ketchup
- 1/4 cup balsamic
- 2 limes, juice only
- 1/2 cup OJ
- 2 tablespoons brown sugar, LIGHTLY PACKED
- 1 1/2 tablespoons minced fresh ginger
- 1+ tablespoons chili powder
- Salt and pepper to taste
Combine everything in a saucepan, and simmer for 15 minutes