Tender enough to be shredded with a fork, pulled pork makes an easy buffet mainstay. Offer buns (to pile high with pork), this recipe makes 8 servings.
1. Mix all Pulled Pork Spice Rub ingredients in small bowl (or pick up a jar of spice blend made by Gourmet Safari)!
2. Massage spice rub into meat, wrap tightly in double layer of plastic wrap; refrigerate for at least 1 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)
3. Heat oil over medium-high heat in a Dutch oven. Unwrap roast and place in pan, brown pork all over. Transfer to slow cooker.
4. Add more oil if required, add onions, garlic, red pepper to Dutch oven; fry, stirring occasionally, until onions are softened, about 5 minutes.
5. Add tomato paste; cook, stirring, until darkened, about 2 minutes. Add tomato sauce, maple syrup, vinegar, Worcestershire sauce and water, scraping up any brown bits from bottom of pan. Add Spice Rub to add more flavour to your sauce and pour into slow cooker. Cover and cook on low until pork is tender, 8 to 10 hours, until meat is fork-tender.
6. Transfer pork to cutting board and tent with foil; let stand for 10 minutes. With two forks, shred or "pull" pork. Meanwhile, pour sauce from slow cooker into large saucepan; skim off fat and bring to boil over high heat. Add pork; reduce heat and simmer until hot, about 4 minutes.
7. If you want more sauce, serve with additional barbecue sauce.
0 servings
8 servings