Pulled Pork
Update 2/17/2021 Slow Cooker Version – I recently made my Pulled Pork recipe, but this time I put it in the crock pot. I had an 8 pound pork shoulder with a bone. I sprinkled my Angela’s Pulled Pork Dry Rub all over the roast. Cooked it on high for 6 hours and then on low for 2 additional hours. The fat rendered out and the pork fell apart. The pork had mild flavor and no crispy bits or ends. So I drained the pork, shredded it and transferred it to a baking pan. I sprinkled more of the dry rub all over the pork and mixed it up. Then baked it in a 350 degree Fahrenheit for 25 minutes and it came out perfect. Nice crispy bits, with more flavor.
[lt_recipe name=”Pulled Pork” servings=”4-6″ summary=”A flavorful Pulled Pork recipe.” print=”yes” ingredients=”5 to 7 lb pork shoulder or boston butt;Several handfuls of Angela’s Pulled Pork Dry Rub;water” ]Place the pork shoulder or boston butt directly in the center of a large roasting pan.;Apply several handfuls of Angela’s Pulled Pork Dry Rub liberally to all sides of the pork shoulder or boston butt. ;;Add some water around the pork. It will mix with any of the rub that has fallen off.;;Cook at 325 degrees for 35 to 40 minutes per pound. Fat will render from the meat. Turn over every hour. Apply more dry rub as needed.;Check on the pork every 30 minutes to see if you need to add additional water on the bottom of the pan.;;Once cooked, the meat will be able to be pulled apart with a fork. ;;Serve plain or with your favorite BBQ sauce.;;NOTE: The pork on the bottom will come apart easier than the top. I typically turn the meat more than once to keep pulling from the bottom.[/lt_recipe]
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