I made a delicious slow cooked pulled pork to celebrate the 4th of July.
But I forgot to snap a picture of it.
But what I didn't forget to do was to get a picture snapped of me and my patriotic Big Browne Hound. Naturally, I'll share that with you now.
Who thinks that's a way better thing to look at than a picture of a pile of pulled pork? Good. We're all on the same page.
So this pulled pork. Wasn't anything crazy fancy or anything like that. What it was, though, was easy, flavorful and a total hit for my 4th of July feast. It also rocks as far as leftovers go...stay tuned for quesadillas, yo!
Slow Cooked Pulled Pork
adapted from Food Network
3 tbl brown sugar
2 tsp hot paprika
1 tsp mustard powder
1/2 tsp ground cumin
kosher salt and pepper
3.5 lb boneless pork roast
2 tsp vegetable oil
1/2 cup apple cider vinegar
3 tbl tomato paste
Combine the 1 tbl brown sugar, paprika, mustard, cumin, 2 tsp salt and 1/2 tsp of pepper in a bowl. Rub the mixture all over the pork. Heat the vegetable oil in a large skillet, add the pork and cook, turning to brown all sides. Remove the pork and transfer to a plate. Whisk 3/4 cup of water into teh drippings in the skillet. Transfer the liquid to a slow cooker.
Add the vinegar, tomato paste, remaining 2 tbl of sugar and 2 cups of water into the slow cooker and whisk to combine. Place the pork into the slow cooker, cover, set heat to low, cook for 8 hours.
Remove the pork and transfer to a cutting board. Strain the liquid into a sauce pan and bring to a boil. Cook for about 10 minutes or until the liquid has reduced by half. Season with salt.
Roughly chop the pork and mix in a bowl with 1 cup of the cooing liquid.
Serving size 1/2 cup (makes about 11)
Points plus 6
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