I like the slow cooker pulled pork recipe that I’ve been using, but I knew it wasn’t “the one”. I knew that there is a better version out there and I want to find it. The one I’ve been using is a little too sweet and a little too saucy. Almost like those prepackaged bbq’s out there that you just reheat. I could continue to adjust the ingredients, but I’d rather try a whole new method all together. I came across this recipe on D.C. Foodies. Make a rubbed pulled pork and add the bbq sauce yourself.
Genius. Pure genius.
Adapted from Cook’s Illustrated on D.C. Foodies:
Ingredients(for 4-6 pound pork loin):
1 tablespoon ground black pepper
1 tablespoon ground white pepper
2 teaspoons cayenne pepper (only use 1 tsp if you don’t like it spicy)
2 tablespoons ground cumin
4 tablespoons paprika
1 tablespoon dried oregano
2 tablespoons dark brown sugar
1 tablespoon white sugar
2 tablespoons salt
- Mix together the rub in a large Ziploc bag. Shake it to combine spices throughly.
- Add the pork to the bag and shake to fully cover the pork in the rub.
- Place the bag in the refrigerator for at least 8 hours. The longer it marinates, the stronger the flavor will be. I let mine marinate for 12-14 hours. I made it while I was making dinner and put it in the fridge until morning.
- When ready to cook, turn slow cooker on low, take pork out of bag and place it into slow cooker. Add 1/4 cup water if you want to end up with a little more sauce. Cover pot.
- After one hour, turn pork over. Recover pot.
- After another hour, turn pork over. Recover pot. Cook for 4 more hours.
- After a total of six hours, check to see if the pork is starting to tenderize. If it is, shred the pork using a fork and stir the shredded meat around in the sauce created during the slow roasting.
- Continue to cook for one more hour. Serve on buns with desired amount of bbq sauce.
This pork is incredibly tender and moist with so much flavor and depth. Brian and I enjoyed eating it with and without bbq sauce. That says a lot, because Brian likes his pulled pork very sweet. This is a really great recipe and I’ll be making it again in the near future.