It's barbeque season. Now I am seriously opinionated about barbeque (most folks are when it comes to barbeque). I'm from Mississippi where pulled pork rules the day, but I've got Texas family, so I was raised on brisket. Sadly, the latter is not cheap. Pork shoulder, however, goes on special regularly at my local grocery store, so when hubs mentioned that barbeque sounded good last week, I picked one up. Our smoker is in storage, so I had to come up with some other means of getting that smoky flavor. Starting it on the grill and finishing low and slow in the crock pot was the way to go. Hubby's verdict: "This is one of the best pulled pork sandwiches I've ever had." Success.
Ingredients
1 tbs kosher salt
1 tbs ancho chili powder (you can use regular chili powder, but I prefer ancho)
1 tbs cumin
2 tsp paprika
2 tsp onion powder
1 tbs garlic powder
1 package apricot Jello
½ tsp ground ginger
1 tsp red pepper flakes
pork shoulder or picnic roast
Instructions
Mix all the dry ingredients and whisk together.
Cut any excess fat or skin off the pork shoulder (sometimes they have it, sometimes they don't).
Massage the dry rub into the pork shoulder.
Wrap the pork shoulder tightly in plastic wrap and refrigerate at least overnight, preferably for 24 hours.
Preheat your grill to about 350 degrees.
Cook the pork shoulder for approximately 15 minutes per side. We're just getting a little caramelization and smoky flavor here.
Remove the pork shoulder to your crock pot and cook on low for 8-10 hours or until the meat falls off the bone.
Remove the bone and discard.
Use a pair of forks to shred the meat, then let it hang out in the juice for a while, so that they reabsorb into the meat.
Serve on buns, in quesedillas, in fried rice, or however you wish.
Recipe by Kait Nolan at https://kaitnolan.com/2012/05/08/crock-pot-pulled-pork/