Pulled Pork

Pulled Pork –it’s like eating Barbecue Ribs, only without the rib bones, using a Boston Butt or Shoulder,  and on a bun…and of course pulled. I would have loved to slow smoked this one outside on the grill, but decided to let my slow-cooker do the work this time around. Of course you don’t get that wonderful smokey flavor that the grill imparts, but it cooks up nice and tender just the same.

One with the traditional Cole Slaw, and the other with a little extra Bar B Que Sauce

Very tender and flavorful

My buns of choice were Kaiser Buns and Hawaiian Sweet Rolls, however I forgot to pick them up, but plain hamburger buns (toasted) worked out just fine

The Boston butt was given a generous rub of 5 Tbsp paprika 2 Tbsp brown sugar, 2 Tbsp dry mustard, 2 Tbsp salt (sea salt), 1 Tbsp garlic powder–sealed in a plastic bag and refrigerated over night

After allowing the meat to attain to room temperature, I placed it on a bed of sliced onions and finely chopped garlic in the slow cooker

Added a few more sliced onion and chopped garlic on top, and cooked on low for several hours until the meat was nice and tender.  Minimum 8 hours, but that depends upon your slow-cooker if you decide to cook it this way

After those long aromatic hours of cooking, our Boston butt is ready to be pulled. Just grab a few forks and “pull.”  I must say…this was so very tender and tasty

Next step…adding the Barbecue Sauce. Now you can make your own or simply use your favorite brand. I used Sweet Baby Ray’s, however, I added a few ingredients to give it my unique flavor

Of course we can’t forget the Cole Slaw— shredded cabbage, grated carrots, chopped red onion and scallions, dash of salt, pepper, Mayo, Dijon mustard, apple cider vinegar

Why yes, yes I do have some

Give the buns a little toast with either butter or olive oil and pile the pulled pork on those buns!  Top with Cole Slaw if you like, or serve the Slaw on the side

A little garnish of sliced scallions …  oh that was good

Pulled Pork


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