Last week, I mentioned my attempt at Pulled Pork. The result was both tasty and easy. True to tradition, it isn’t—but, who cares when it takes only 15 mins of prep. Cooking time is a bit longer (8+ hours), so make sure you plan ahead. Keep reading for the recipe.
- 1 Pork Shoulder roughly 2.5lbs (or Pork Butt, or Pork Shoulder Butt)
- 1 Sweet Yellow Onion
- 1 dark beer (optional)
- 1/4 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons black pepper
- 2 tablespoons salt
- 1 tablespoon cayenne
Trim the pork of any excess fat (usually on the bottom). There’s no need for it in this recipe as the meat isn’t exactly lean. Mix your rub together and apply to the pork. Best to let it sit overnight with the rub (in the fridge of course), but this isn’t a must. Place the pork in a appropriately sized crock pot. Dice the onion, and sprinkle a 1/2 cup worth over the pork. Pour in about 1/2 the beer and cover. Cook for 7-8 hours on low.
When the pork is done (165º internal temp), remove from the pot and literally pull it apart. Drain the remaining juice and dispose of properly (not down the drain). I mixed mine with the aforementioned Salt Lick BBQ sauce (to taste), and re-heated on high in the crock pot for 1 hour. You can also skip this step and add the sauce later if desired.
Serve on buns, eat, enjoy, repeat. I like mine with Gundelsheim Garlic Barrel Pickels and Cole Slaw. Yum.