Had the pulled pork sandwich and a couple of ribs today - it was OK, but nothing to write CP about. The sauces, however, were excellent.
As a nod to my CP brethren, I hereby post my slow-cooker pulled pork recipe, to which I have had great success:
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Using about a 3 - 4lb pork shoulder or boston butt roast, (rule of thumb is ¾ - 1lb per person), trimmed of bone and fat, if present.
Basic marinade and breakdown sauce:
* 250ml of apple cider vinegar
* 200ml worcestershire sauce
* 1 tblspoon of paprika
* 1 tblspoon of mustard powder or seeds
* 1 tblspoon of garlic powder
* Salt and pepper to taste
* 1 large, diced onion (red is the variety I use)
* 1/3 small can of tomato paste
* 1/2c brown sugar
To the above, add whatever ‘flavour’ to it, as examples:
* 2 cups of ketchup, bbq sauce, honey mustard, chilli sauce, etc.
* Chilli flakes, turmeric, chilli powder, etc., to taste.
Mix well and put aside.
Stab roast with knife multiple times to create small pockets. If desired, fill some pockets with garlic cloves and peppercorns. If you have the time, you can dry-rub the powder ingredients, and sear the sides of the roast on a frying pan prior to slow cooking.
Place roast in large ziplock bag and pour marinade over top. Seal bag and allow to sit for a day or so in the refrigerator. Turn roast every so often so that all the meat is exposed to the marinade.
Place in slow cooker. Pour about ½ of the marinade over top of the roast, and cover with lid and aluminum foil or dish towel. Keep the remaining marinade for later.
Allow 8 hours slow cooker time, turn roast in cooker and baste every 2-3 hours. The longer it goes, the better it is. Add additional marinade if desired after the first 3-4 hours. (A frozen roast will yield more moisture than a fresh one).
When the roast flakes apart easily with a fork, it is done.
Remove roast and place in a large bowl. Using 2 forks, shred the meat until it is all apart. Remove fat and bone if it is there.
Add additional flavouring (as above) and a small amount of the marinade sauce and mix with meat to moisten.
Marinade sauce alone can also be used as dipping sauce. Serve with potato salad or cole slaw and a cold beer.
Enjoy!
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And in light of this thread and the vegetable one, I submit this, as seen in the funny photo thread:
