Best Slow-Cooked Pulled Pork

This morning I met with my radio show producers to talk about ideas for upcoming shows and radio events I must attend (like a black tie dinner we will be covering live – awesome!). Today we were scheduled to record a super-bowl themed episode, but my co-host had to leave town all of a sudden. Instead I will return to the studio on Tuesday to do a brief recording with one of the shows producers. The theme: Super Bowl.

I had already pulled out a boneless pork shoulder from my freezer intending to make pulled pork for my lunch. And then the idea hit me that this would actually be a perfect thing to serve at a Super Bowl party. It’s the easiest meat to make ever in the entire world – I swear. And the recipe (sent to me by my grandma) is courtesy of Anna Thomas Bates of Tallgrass Kitchen and the Milwaukee Journal-Sentinel.

As soon as this pork shoulder was done I shredded it right in the crockpot bowl tasting while I was shredding of course. And as I was tasting, I honestly thought to myself: this is the best pulled pork I’ve ever had. I ended up mixing the pulled pork into all the juices that had accumulated while cooking. I don’t even think it needs barbecue sauce–it’s that good. But I plan on making some anyway to bring to the studio Tuesday to share with my producers. We will be eating pulled pork sandwiches as we record. I can’t wait!

ingredients.

• 1 T. kosher salt
• 3 T. packed brown sugar
• 2 T. sweet paprika
• 1 T. ground mustard
• 1 T. dried oregano
• freshly ground pepper
• 3 to 4 lb boneless pork shoulder
• buns or biscuits
• Barbecue sauce

directions

1. In a small bowl, whisk together dry ingredients.
   
2. Rub all over pork shoulder. Sprinkle leftover spice mix on top of the meat.
3. Place pork in slow cooker, fat side up. If the shoulder is too large, cut into pieces to fit into the bowl of the crockpot.
4. Cook on low setting 6 to 8 hours. You’ll know the meat is done when it falls apart easily. Shred with two forks and mix with the juices that have accumulated while cooking.
5. Serve on your favorite bun or biscuit. Top with coleslaw and your favorite barbecue sauce, if desired.

Recipe rating: 