Tuesday, March 12, 2013

Slow Cooker Pulled Pork

The first time I had Pulled Pork I was in New Hampshire, and I loved it!  Then last November I went camping at the Dry Tortugas National Park and stopped for real BBQ in Charleston, South Carolina.  You guys, it was incredible!  I didn't know that Barbecue could taste so good.

Pulled Pork with Roasted Maple-Butter Carrots
When we got back from our vacation, we bought a slow cooker and we knew the first thing we wanted to make was pulled pork.  The first recipe we tried was tasty but I wasn't wowed.  Then I got America's Test Kitchen's Slow Cooker Revolution for Christmas.  We finally made the recipe for Pulled Pork last night.  And I have to tell you, it was everything I wanted it to be and more!  I'm convinced it's all because of the smoked Ham Hocks.  I also really loved it with these Roasted Maple-Butter Carrots.

We also finally found a great place to go grocery shopping with farm fresh produce and meat.  The Trenton Farmer's Market.  Every thing I made this past week just tasted a little bit better because of the freshness of the ingredients.  I've been missing that soo much.

I think it's safe to say we've got a few days worth of lunches left!

Left over Pulled Pork!
What's your favorite BBQ meal or slow cooker dish?


Ingredients:
Marinade: 
3 tbs Dark Brown Sugar
1/4 cup Paprika
2 tbs Chili Powder
1 tbs Ground Cumin
1 tbs Fresh Ground Pepper
2 tsp Salt

Pulled Pork:
1 (5lb) Boneless Pork Butt Roast, trimmed and quartered
3 Smoked Ham Hocks
2 cups Chicken Broth

Barbecue Sauce:
1 cup Cider Vinegar
3/4 cup Ketchup
3 tbs Dark Brown Sugar
1 1/2 tsp Liquid Smoke

Directions:
1) For the Marinade: Combing all the marinade ingredients in a bowl.  Using fork, prick the pork roast all over.  Rub the marinade over the pork roast, wrap tightly in plastic wrap and refrigerate for 8-24 hours. (We marinaded it for 18 hours or so.)

2) For the Slow Cooker: Place ham hocks in slow cooker.  Unwrap pork and place on top of hocks.  Pour the broth over the pork, cover and cook until pork is tender, 9-11 hours on low.  (It took our slow cooker 10.5 hours.)

3) Transfer pork and hocks to large bowl, let cool slightly, then shred into bite-sized pieces, discarding skin, bones and fat; cover and keep warm.

4) For the Sauce: Let braising liquid settle, then remove fat from surface.  Strain liquid into saucepan and simmer until thickened and measures 1 cup, 30 minutes.  Whisk in vinegar, ketchup, sugar and liquid smoke and bring to a simmer.  Season with salt and pepper if necessary.  (I didn't need to)

5) Toss shredded pork with 1 1/2 cups sauce; add more sauce as needed to keep meat moist.  Serve with remaining sauce.



6 comments:

  1. I probably make pulled pork way more often than I should! It's one of my husband's favorite things to eat, and I love, love letting the slow cooker do all the work. ;) Yours looks great!

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    1. Haha I'm with you, I love it far more than a person should ;)

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  2. Hi Anne,

    I love cooking pulled pork for my family but it is now too warm now in Australia to do slow cooking. I'm waiting now for the cooler weather to arrive...

    The addition of ham hocks in your pulled pork sounds flavorsome and would love to give this recipe a try in a few months time.

    Nice to know you via blogging. I'm now your latest follower.

    Zoe

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    1. Hi Zoe! I completely understand about wanting to wait till it's cooler. My best friend lives in Melbourne and she's been telling me about the insanely hot weather you've been having. Fingers crossed that it starts to cool down there!

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  3. Now that I have a sweet slow cooker I love trying out new pulled pork recipes!

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    1. I love learning new ways to cook food so this was a great appliance addition for us!

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