Friday, July 3, 2009

Pulled Pork

Summertime to me means lots of BBQ and outdoor eating! Pulled pork sandwiches are one of my all-time favorite eats and I always seem to eat more pulled pork during the summer months. This is an easy pulled pork recipe using a Crock-Pot, a beer and a coke. Like they say, "Set it and forget it!" I like eating the pulled pork with the soft King's Hawaiian Rolls dipped in the cooking juices, French dip style. The pulled pork needs to cook at least 6 hours so cook it the night before you want to eat it or start it in the morning.

TBC Pulled Pork

Chile Rub:
8 TBSP brown sugar
3 TBSP kosher salt
2 TBSP chile powder
1 TBSP cumin
1 tsp each:
  • black pepper
  • cayenne pepper
  • jalepeno seasoning
  • Old Bay
  • Thyme
  • Onion Powder
5 lb. Pork shoulder (I use the Boston Butt cut) <--LOL
1-12 oz. can of Coca-Cola
1-12 oz. can of beer
2 jalepenos, split lengthwise
1 yellow onion, wedged into 8 pieces


1. Rub the chile rub all over the pork shoulder, massaging gently into flesh. Marinate the meat for at least an hour or up to overnight. Meanwhile, prepare the jalepenos and wedge the onions. Depending on how spicy you like it, the ribs and seeds can be removed from the jalepenos for a less spicier kick.
2. When the meat is done marinating, place in the crock pot along with the beer, Coca-Cola, jalepenos and onion. Set the temperature to low and forget about it!
3. About six hours later, check on the pork. It should be falling of the bone. Separate the liquid into a large saucepan and place on stove to reduce to half the amount. In a large pan, use two forks to pull the pork apart. Place back in Crock Pot with a cup or two of the cooking liquid. Reserve the remaining cooking liquid for au jus or dipping!

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