We're having a HEATWAVE - A TROPICAL HEATWAVE! No, I haven't flown back to Bermuda. Hello! It's Boston and the temperature has been in the ninety's all week. It's too hot to cook, I don't even want to think about turning the oven on! But I do want something yummy for dinner. Pulled Pork made in the slow cooker is just the answer....
The secret to really good pulled pork is that you have to buy the right cut of meat. Look for shoulder, picnic or Boston butt, these are all names used for this flavorful piece of meat, which can be tough, but falls apart when cooked long and slow. You should remove any skin or excess fat and sprinkle liberally with your favorite dry spice rub. Don't have a dry rub recipe? Take a look at my BBQ Rib recipe, this is my versatile "go to" spice rub. If you're really organized, then go ahead and allow the meat to marinate overnight and the flavor will be all the better. By the way, don't forget to buy some nice fresh bread rolls on the home from work.I'm not going to give you a recipe, because it's that easy! In the morning, turn your slow cooker onto medium and program it for at least 6 hours. I sliced up an onion, placed the pork on top and added about a 1/4th cup water to the pot. Cover and dinner will be ready when you get home.
Remove the meat from the cooker and you'll find that the meat is fully cooked and will pull apart easily with two forks. Mix the resulting meat (and onions) with your favorite BBQ sauce and serve on lightly toasted buns. Coleslaw and local corn on the cob are my favorite accompaniments. Enjoy!
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