{tasty} Slow Cooker Pulled Pork

I love my slow cooker. If I had the space it would probably have a permanent spot on my kitchen counter. My absolute favorite thing to make is pulled pork. It is easy. Nearly effortless. And downright delicious. Not to mention the leftovers. First things first, leftovers always start with pork & potato tacos. Always. Well, unless in this case where this delicious pork hurried out my door and off to my husbands work for a slow cooker cook off. 


This simple rub is wonderfully earthy and compliments pork nicely. 


Coffee Rub

• 3 tbsp Chili Powder
• 1 tbsp Cumin
• 1/2 tbsp Garlic Powder
• 1/2 tbsp Salt
• 1/2 tbsp Pepper
• 6 tbsp finely ground coffee

Trim large fat pads from a 3 pound pork shoulder and lightly rub with oil. Work the rub in over the whole roast. You want the sucker totally covered. When you think you have saturated it enough, add whatever rub you have left and saturate it more. Throw it in the crockpot and cook on low for 10-12 hours. Because of the fat content of the pork shoulder you do not have to add liquid. If you use tenderloin, add about 1/2 cup of stock or water. 

When the pork is done use two forks to shred it to pieces. 

Here is where it gets tricky. Its time to add some sauce. But please, do not douse this deliciously earthy pork in your traditional store bought tomato based BBQ sauce. Im begging you. It will be the worst mistake of your life.

It wasn't until recent years that I discovered that other parts of the country consider BBQ to be something totally different than what I grew up with. What I grew up with was nothing more than terrible in a bottle. It rivals Miracle Whip.

The first time I made a vinegar based sauce I fell in love. Its tangy, zippy, a little sweet and surprisingly enough really allows the flavor of the meat to come through. I don't believe I have ever made this sauce the same way twice, but the basics are always there. Apple Cider Vinegar, Mustard, and Brown Sugar. As far as I know this is a Carolina style BBQ sauce. Although it seems this varies a lot region to region.

I have made this pork twice, with 2 different sauces and loved both


Sauce #1
2 cups apple cider vinegar
1 cup mustard, just plain old yellow mustard
1 1/2 teaspoon black pepper, fine grind, or to taste
1 tablespoon Worcestershire sauce
1 cup dark brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon your favorite hot sauce, or to taste

Combine in a saucepan and simmer for 30 minutes. Do not boil. Makes 4 cups. 


Sauce #2
1 cup apple cider vinegar
1 cup applesauce (could use apple juice as well)
1/2 cup mustard
1/2 cup ketchup
3 tbsp Worcestershire sauce
2 tbsp honey
hot sauce, to taste
garlic
black pepper

Combine all ingredients and mix well.
Sadly these are all approximations. I threw this sauce together quickly and didn't measure anything. This was actually my favorite sauce with this pork. I will definitely have to make it again and hopefully find that I got this right.

Add your sauce to the pork and cook on high for about 15 minutes. Serve up on buns with Pepperjack cheese. Yum!

Pin It