Okay. So not everyone has a smoker or the time to manage cranking out delicious meats ina smoker. Also, let's face it. It's cold outside. Why would you want to be constantly trudging outside to check on your meats? Slow cooker to the rescue!
We love this slow cooker pulled pork that we've been making for years. Slathered in mustard, spices, shredded and drenched in BBQ sauce this will be a satisfying meal on game day. We've made pork shoulders this way for sandwiches, loaded mac-n-cheese and even tacos.
There are a couple of tricks that we can share with you too. First, pork shoulder bone-in or out works either way... there is some satisfaction in pulling the bone out of your tender meats! Pork butt is just as good. Second, slather on some mustard on the pork, not only does it add some flavor it helps your spice rub stick. Finally, WRAP your pork in foil! Wrapping it in foil will help your pork cook in it's own juices and helps lock in flavors.
We highly recommend going to your favorite local butcher... look back in our previous blogs and you'll see who we go to for the meats.
4 to 6 pounds pork shoulder or pork butt (you decide)
2 tablespoons paprika
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
Your favorite Waterford Bee Company BBQ Sauce
1. Place your pork on your foil. You will need enough foil to wrap the whole hog.
2. Coat your pork in mustard. Don't lay it on too thick. Just enough to help your spices stick.
2. Mix your spices in a separate bowl. Once mixed, sprinkle liberally on your pork until you've covered all sides as much as possible.
3. Wrap your pork up! Foil should be as tight as you can get it.
4. Set it on low for 8 hours or on high for 6 hours.
***We like to get our pork going overnight so low and steady for 8 hours or more works great.
5. Shred it! after your done cooking remove the pork, foil and all. We like to shred on a baking pan but you can shred in the slow cooker too.
6. Add your pork back into the slow cooker to keep it warm.
***We like to add a splash of some Honey BBQ Sauce at this point and adjust flavors with salt and pepper.