Four Days of Crock Pot Cookery: Pulled Pork BBQ

Finally took the $17 plunge and bought a lovely red crock pot from Target Monday morning. What ensued was four days of crock pot cookery, which made so many delicious meals for the fam, I'm gonna be reheating leftovers for three more days.

After posting the progress on Twitter, I heard clamoring in particular for the pulled pork recipe. So here it is...get thee to Ralph's to get a decent pork butt or shoulder roast (I had no luck at Trader Joe's or How's). Ask the butcher to hook you up with a 3-4 lb boneless pork butt (or shoulder) roast. You can go up to 5-6 pounds if you have a larger crock pot. Mine is only 4 quarts, so the 4 lb roast fit perfectly. If you are unsure if your herbs and spices and sauces are GF, go ahead and order them from GlutenFree.com just to be safe. I adapted this recipe from the little booklet that comes with the crock pot.

Pulled Pork BBQ

3-4 pound boneless pork butt roast
2 medium onions, sliced

2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon freshly ground pepper

3/4 cup apple cider vinegar
4 teaspoons GF Worcestershire sauce
1 teaspoon red pepper flakes
2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper

1/4 - 1/2 cup of your favorite GF BBQ sauce
Coleslaw
Cornbread
Pickles
GF Hamburger Buns if you like a pulled pork sandwich

Place sliced onions at the bottom of the crock pot stoneware insert.

Combine brown sugar, paprika, salt & pepper into a dry rub. Rub all over the roast. Place roast over the onions in the crock pot.

Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt, and cayenne, whisking well to blend. Drizzle one half of vinegar mixture onto roast, reserving remaining vinegar mixture in the fridge.

Cover the crock pot and cook on Low for 10-12 hours. During the last half of cooking, drizzle on the remaining half of the vinegar mixture.

Remove pork and onions to a bowl to shred the pork with two forks. Pour on your favorite BBQ to taste. I'm from the Eastern South, so I prefer a wet BBQ, not that smoky, dry flavor you get in Texas (don't go apeshit on me now, GF Texans). Put the bottle of BBQ sauce on the table so that people can dress their meat as they see fit. Serve as sandwiches, with coleslaw and pickles as you like. A 4 lb roast should yield 16-20 sandwiches.

Writing this makes me wanna go eat one. Lordy.