Well, I'm not a born and bred Southerner but I know one thing. No BBQ is complete without pulled pork. It's a perfect party food.
I'll be honest, when I first saw this on a menu I turned my nose up at it but after tasting this soppy, sloppy delicious mess I couldn't wait to make it. BBQ pulled pork is on the "crowd favorite" list at home.
It's easy and makes a hearty meal for the masses at a reasonable price. So break out your slow cooker turn it on and forget it. Roasting works well too, just cover it tightly, cook it all day or really slowly over night. You can’t cook this too long, just think slow and low. If you don't feel like making your own BBQ sauce, just use your favorite from the supermarket.
3.5 lb bone in Boston butt
2-3 cups apple cider
1 bottle of beer
2 bay leaves
2 cloves of garlic left whole
A few whole peppercorns
1 medium onion peeled and quartered
1 teaspoon each:
Cumin, smoked paprika, garlic powder, marjoram,
½ teaspoon each:
White pepper, garlic powder
Salt to taste
Makes about 5 cups
1 28oz can crushed or pureed tomatoes
1 cup Worcestershire sauce
½ cup cider vinegar
½ cup brown sugar
1 6oz can tomato paste
1 tablespoon smoked paprika
Simmer the above ingredients in a medium sized heavy saucepan on low until the sauce thickens. At least 2 hours. Sauce will keep in fridge for a few weeks.
For the pork:
Season meat with rub – Leave to marinate for at least an hour or in a plastic bag refrigerated over night.
Pour enough oil to coat the bottom of a large skillet. Brown pork on all sides over medium heat. Transfer pork to the slow cooker. Pour in the apple juice and beer; add peppercorns, bay, cloves and onion. Cover then let the slow cooking begin. Cook for 8 hours on low or 4 hours on high. Remove pork from slow cooker and discard the cooking liquid. Shred pork using two large forks, mix in BBQ sauce to taste, return to slow cooker and keep warm until ready to serve.