Hello again everyone! Spring appears to have finally arrived in the midwest, as the past week has seen temperatures in the 50's, 60's and even 70's. As to be expected, the warm weather has brought the grills from the garage back to the patio - we've already fired ours up as well!
Yes, warm weather means grilling and BBQ, but the downside with these early spring days is that the temperature isn't consistently warm. So, what are you to do when you want great BBQ flavor but the outdoor temps aren't cooperating? Turn to the slow cooker, of course!
The Recipe: Barbecue Pulled Pork
Original Recipe Found in: Food Network Magazine (January / February 2015 Issue)
What You'll Need:
1/4 Cup Dark Brown Sugar
1 Tablespoon Chili Powder
2 Teaspoons Ground Cumin
1 Teaspoon Ground Mustard
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Cayenne Pepper
4 Pounds Boneless Pork Shoulder (Excess fat trimmed)
1 Tablespoon Vegetable Oil
1 Onion (Chopped)
4 Cloves Garlic (Chopped)
1 Tablespoon Tomato Paste
2 Cups Low Sodium Chicken Broth
1/2 Cup Ketchup
1/4 Apple Cider Vinegar
In a medium bowl, combine the brown sugar, chili powder, cumin, ground mustard, allspice, cayenne pepper, and a pinch of salt and pepper. Once combined, rub this spice mixture all over the pork shoulder, making sure to get the spices into every crevice of the meat. Once completely covered, tightly wrap the shoulder in plastic wrap and store it in the refrigerator for 1 to 4 hours (the longer the better - feel free to leave it for up to 8 hours, if you can).
Next, set a large skillet over medium high heat and add the vegetable oil. Once the oil is shimmering, add the onion and garlic and cook until softened. Add a pinch of black pepper along with the tomato paste, chicken broth, ketchup and cider vinegar and a cup of water. Bring the mixture to a simmer and allow to thicken slightly.
Transfer the pork shoulder to a slow cooker, and cover with the BBQ sauce. Set the slow cooker to low and allow it slow roast for 5 to 7 hours. After the initial roast, use a part of tongs or forks (whatever you feel most comfortable with) to tear apart the pork. Serve on fresh buns with a pickle and enjoy!