Pulled pork rocks. Please make it. Like, tomorrow. The only downside is the considerable cooking time; but even that is counteracted by the entire house smelling good for hours on end.
Let’s get started. First, since this is going to be a really long wait; open some wine.
Onions! Chop up a couple.
Grab your pork butt or shoulder; whatever you could find. I rinsed him well and patted him dry.
Now for your spice rub. The combo of spices are posted below; there are quite a few and I’m not patient enough to individually photograph them all😛
Make sure you rub the spices into every crevice on the meat.
Place the meat on a bed of the chopped onions in a dutch oven (or large pot with a lid)
Now take your vinegar combination, drizzle 1/3 of it over the meat
Ok. Now here’s where you need to be patient. Put the meat in lowww and slowww for about 6 hours. In the meantime, run a marathon, clean your house, and call your mum.
Now, get the freshest buns you can find. Something that can stand up to the juice.
You’ll know the pork is done when you barely have to use any pressure to shred it with a fork. Yum. If you feel up to it, make some great homemade coleslaw to put on the bun too. I would have, but after the marathon/cleaning/obligatory phone calls I was pretty tired.
To properly demonstrate that this is man-food I had my man-friend hold it up for pictures. Then I realized that because he is Andre the Giant it makes this 10 oz sandwich look like a slider. *Sigh*
*A note about this recipe. I didn’t create it; however I have no idea who did. It’s been floating around a foodie-message board for a while now, and even after looking into who originally sourced it I’ve had no luck. So, if anyone lets me know I’ll be happy to credit that individual🙂 In the meantime; enjoy! And thank you for the recipe, whoever you are.
The Mysterious Pulled Pork Recipe
2 onions, sliced thin
2 Tbs brown sugar
1 Tbs paprika
2 tsp salt
½ tsp black pepper
1 (4-6 lb) boneless pork butt or shoulder
¾ cup cider vinegar
4 tsp Worcestershire sauce
1 ½tsp crushed red pepper flakes
1 ½tsp sugar
½ tsp dry mustard
½ tsp garlic salt
¼ tsp cayenne pepper
Place onions in crock-pot. Combine brown sugar, paprika, salt and pepper; rub over roast. Place roast on top of onions.
Combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well. Drizzle about 1/3 of vinegar mixture over roast. Cover and refrigerate remaining vinegar mixture.
Cover crock-pot; cook on low 12-14 hours. Drizzle about 1/3 of reserved vinegar mixture over roast during last ½ hour of cooking.
Remove meat and onions; drain. Chop or shred meat and onions. Serve with remaining vinegar mixture.
*I put it in the oven at 275 for about 6 hours instead of the crock pot method.