Monday, July 12, 2010

Recipe: BBQ Pulled Pork

I love barbecue, especially Memphis and Carolina style with a little sweet, a little sour and little kick.  I love just about any meat barbecued and I love all the sides. I think my version of heaven includes pulled pork sandwiches, mac n' cheese, fried okra and green beans (just to name a few).  This is one of my favorite recipes for BBQ pulled pork, it's easy to make and works great for birthday parties and potlucks because it can be made ahead of time.

BBQ Pulled Pork
Serves 6 - 8

5-6 lbs Pork Roast
(Picnic, Shoulder or Butt all work)
2 bottles 16 oz BBQ sauce 
2 tablespoons apricot jam
2 tablespoons apple cider vinegar
3 teaspoons garlic powder
2 teaspoons salt
2 teaspoons cracked black pepper
2 tablespoons apple juice
3 tablespoons brown sugar
10 dashes of hot sauce (I use Franks)

In a large slow cooker pour ¼ bottle of BBQ sauce on bottom and then add pork roast. Season pork roast with 1 teaspoon salt and 1 teaspoon cracked black pepper. Mix ¼ bottle of BBQ sauce with 1 tablespoon apricot jam, 2 teaspoons garlic powder, 1 ½ tablespoons of brown sugar and 1 tablespoon of apple juice. Turn on low and cook for 6-8 hours. I generally put in before I got to bed at night.

The next morning or when the roast easily pulls off the bone if you did not cook overnight pull out the roast out of slow cooker. Reserve ½ cup of slow cooker juice (strain to remove fat). Allow roast to cool slightly while wiping down the slow cooker. Shred the pork into fine pieces. If you used a roast with a bone, make sure to remove and careful check for pieces of fat and bone. I shred with my fingers.

Mix the rest of the BBQ sauce, ½ cup of strained slower cooker juices, 1 tablespoon of apricot jam, 1 teaspoon garlic powder, 1 tablespoon of apple cider vinegar, 1 tablespoon brown sugar, 1 tablespoons apple juice, 5-10 dashes of hot sauce and pour over shredded pork in slow cooker. Turn slow cooker on low and allow to come to temperature. Check for taste and add extra salt, pepper, hot sauce, vinegar and/or brown sugar to taste. I like to cook for an additionally few hours on the lowest setting to get all the flavors to melt together but that is not necessary.

Can be served with rolls as sandwiches or alone as the main dish. Also a great option for potlucks. It also freezes very well. I like to make as large a roast as my crock pot will fit and then freeze the leftovers.

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