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.