It’s summertime and that means all things BBQ … though I make pulled pork year round. I picked up a bone-in pork shoulder the other week at the butcher specifically for this recipe. It makes the perfect amount for two dinners plus lunch for my family. I also love that I can throw it into a slow cooker in the morning and forget it until dinner. The perfect meal to make during the summer.
The pulled pork is really flavorful and delicious. I added barbecue on sauce when I served it on a seeded roll. After shredding, you could toss the pulled pork into sauce, but some of my family doesn’t like things “too saucy”. I also made cole slaw to go along with these sandwiches.
3-4 lb bone-in pork shoulder (You could do boneless if you prefer)
1/3 cup brown sugar, packed
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp smoked paprika
2 tsp salt
1 tsp cumin
1/2 tsp cayenne pepper
1/2 cup beef broth
1/3 cup apple cider vinegar
1 Tbsp worcestershire sauce
In a bowl, combine the brown sugar and all the spices. Mix together. Place the pork on a cutting board covered with plastic wrap. Run the dry spices and sugar all over the pork and wrap with plastic wrap. Place in the refrigerator for 2 to 12 hours to allow the meat to marinate in the spices. You can skip this step if you’re short on time.
In a slow cooker, whisk together the broth, vinegar and worcestershire sauce. Place the marinate pork into the sauce. Turn on low and cook for 10 to 12 hours. When ready to eat, transfer the pork to a plate and shred the pork. Place shredded pork back into the slow cooker and mix with the juices. Serve on seeded rolls and top with barbecue sauce.
Source: The Salty Marshmallow
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