Some years ago I discovered the versatility and simplicity of a curious meat I never had growing up, the Pork Shoulder, aka: Boston, butt, Pork picnic, as it is also referred to. This is the basis for many of my sinfully-spectacular, sooth the soul recipes. I use pork shoulder to make, pork carnitas, a heavenly Mexican melding of slow cooked goodness that I use to make the most amazing pork tamales and tacos. I use the pork shoulder when I am making an Italian Ragu because the meat just falls apart into the gravy and it is sinfully succulent! Sometimes I just roast with some spices and serve without much fanfare, but my boys have come to love my BBQ pulled pork so much, that I find myself making this quite a bit.
My very most favorite way to accomplish this is my slow cooker. For one I can make it in the morning and have it ready by the time I come home from work, second I think the slow cooker makes the most amazingly tender fall off the bone, taste so damn good pork. I like to make a dry rub of spices and slather it on the meat and let it sit in the fridge for at least 2 hours but overnight is the ideal! I then layer onion slices on the bottom of the slow cooker place the meat on it with some apple juice, and apple cider vinegar slow cook for several hours then remove and shred and simmer another few min. in some of my homemade BBQ sauce, and you have yourself a true southern classic. I like to eat this with my Asian coleslaw, piled high with a bread and butter pickle round on a nice sesame seed or potato roll and it is so delish! This is a great recipe for Super Bowl Sunday because you can feed a crowd for cheap! I make this for parties all the time and have even made it for hungry, appreciative firefighters. I hope you will try it and let me know what you think!
A slow cooked BBQ feast for busy nights, and a hungry crowd! Credit: CrazySexySavor.com/Susan Maurath For the Asian Coleslaw
Bangin' BBQ Pulled Pork
A slow cooked BBQ feast for busy nights, and a hungry crowd!
Credit: CrazySexySavor.com/Susan Maurath
For the Asian Coleslaw