pulled pork

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Today’s a special day. So special that I didn’t use BBQ sauce from a bottle for the pulled pork. That’s big, people. It’s my better half’s birthday. Or my boyf, as I like to call him. Very worthy of a day filled with homemade food. Now one of the advantages of homemade BBQ sauce is you can make it your own. The below recipe uses a vinegar base, but there’s also a mustard or tomato base depending on the flavors you prefer. I threw in ingredients I like, let the boyf taste test it and tell me what it needed more of and tada. Homemade BBQ sauce! Bottled BBQ gets an A+ for convenience, of course. But homemade BBQ gets an A+ in every other way. Now the Dr. Pepper was an impulse decision. There were all these recipes using the soda and obviously I was curious enough…let me tell you, not a disappointment.

Now back to the birthday celebration for uno momento. The boyf learned how to fly today. I was a back seat flyer. Kind of like a back seat driver, but 4,000 feet above the ground. It was pretty darn cool, although my stomach hated me for about half of the trip. He was one happy fellah though, so mission accomplished.

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pulled pork
serves 6
useful gadgets: slow cooker

for the BBQ sauce:
2 cups ketchup
¼ cup apple cider vinegar
½ cup light brown sugar
1 16-ounce can Dr. Pepper
½ tsp paprika
1 tsp onion powder
1 tsp chili powder
3 tbsp Worcestershire sauce
1 tbsp yellow mustard
1 tsp liquid smoke
2 tbsp tomato paste
½ tsp salt
1 tsp pepper

for the pulled pork:
6 or 12 slices Texas toast, lightly toasted
¼ cup butter, softened
3-4 lb Boston butt (pork shoulder)
1 onion, thinly sliced
½ tsp cumin
1 tsp salt
1 tsp pepper

To make the BBQ sauce, combine all the ingredients in a medium-sized saucepan. Bring the mixture to a boil and let it simmer on low uncovered for an hour and a half. The sauce will thicken and reduce.

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Once the BBQ sauce is finished, place the sliced onion on the bottom of a slow cooker and cover with the pork shoulder, or “Boston butt” as it seems to be called. Sprinkle each side of the meat with the salt, pepper and cumin.

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Program the slow cooker to low. Pour the entire saucepan of BBQ sauce over the pork and cook it for about 6 hours, depending of course on the meat’s weight. I bought a 3.5 pound Boston butt and it was perfectly cooked after 6 hours on low. Yes..keep the fat on while you’re cooking it, just make sure when it’s done to remove it. You’ll know the pork is ready when you can pull a piece off the bone and easily shred it with a fork.

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Remove the bone and fat from the crock pot and shred the pork with a fork and knife while keeping the slow cooker on the warm setting. If you want open faced sandwiches, slice 6 pieces of Texas toast and either toast them in a skillet with butter or in a toaster. I vote skillet with butter, personally. If you’re like me and can’t get enough of Texas toast, slice 12 pieces and make semi-open face sandwiches. The BBQ sauce seeps through the bread though so be prepared to eat with a fork and knife.

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whisk away!

2 thoughts on “pulled pork

  1. Pingback: Leavenworth – All Slabbed Up | In Pursuit of Pork

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