Thursday, September 19, 2013
Barbecued Pulled Pork – Crock Pot Style
2 medium onions, thinly sliced
6 garlic cloves, thinly sliced
1 cup chicken stock
2 tablespoons packed dark brown sugar
1½ tablespoons chili powder
1½ tablespoons kosher salt, plus more as needed
1 teaspoon ground cumin
½ teaspoon ground cinnamon
4½ -5 pound boneless pork
2 cups barbecue sauce
Place the onions and garlic in the bottom of the crock pot. Add the chicken stock.
Combine all the dry ingredients in a small bowl to make a dry rub.
Rinse the pork meat and pat it dry with paper towels.
Thoroughly coat the pork with the dry rub and place the meat on top of the onions and garlic.
Cover and cook until the pork is fork tender. It will take 6-8 hours on high, or 10-12 hours on low.
Turn off the crock pot. Carefully remove the pork and place it on cutting board. It will be so tender it will want to break apart. Let the meat rest for about 15 minutes.
Slice it cross grain in one-inch slices. Then shred the sliced meat into bite-size pieces with 2 forks and discard any fat.
Pour all of liquid in the crock pot into a medium size bowl.
Use a skimmer, or strainer, to collect the solid onions and garlic from the liquid and return it to the crock pot.
Set the remaining liquid aside to cool.
Add all of the shredded pork back to the crock pot with 2 cups of barbecue sauce.
When liquid has cooled, skim off the grease and discard.
Now add 1 cup of the strained liquid to the crock pot with the meat and barbecue sauce and discard the remaining liquid.
Heat the pork until ready to serve on hamburger buns.
Garnish with fresh sliced onions, dill pickles and Jalapeño peppers.
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