BBQ Pulled Pork (non-korean)

Dry Rub


Red Onion Mix

The whole point of using a slow cooker is to get the ingredients into the cooker quickly and then be able to walk away. For this easy pulled pork recipe, just coat the pork shoulder with a spice rub of dark brown sugar, cumin, and cinnamon. You’ll have juicy pork that’s ready to be shredded and served atop nachos, alongside cornbread, or in a sandwich with your favorite barbecue sauce.

Serves 8

Slow Cook: Mix the paprika, garlic powder, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

spices and rub all over outside of roast. Add roast and apple juice to slow cooker for 8 hours until it easily pulls apart. When done, pull fat out and discard.

Boil and then simmer sauce to reduce, then refrigerate for 10 minutes. Skim fat out and discard from sauce. 3/4 mixed in with pulled pork (the rest is saved for the carnita sauce).

Carnitas: Cook some of the roast at 450 degrees for 10 minutes.

BBQ Mix: Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Refrigerate until needed..

Red Onion Mix: Boil and then simmer cider vinegar, sugar, bay leaf, cloves, all spice berries, salt. Then add onion for 30 seconds. Drain and keep onions up to 2 weeks in the fridge.

Pulled Pork with BBQ Mix and Red Onion Mix:

Tacos: with salsa, avocado, lettuce, and tomato.

Sliders: Use Savory Buns (Safeway King Hawaiian).

Sandwiches: with bread or hamburger roll.

Carnitas with the sauce set aside above:

Main Entry served with beans, quinua, veggies, and/or salad.