Pulled Pork

Sure there are millions of pulled pork recipes out there, so why would I post mine? Because.

Because I’m on vacation and we had a big hunk of pork shoulder in the freezer from Kelly Brook Farm that I felt like thawing. Because it’s delicious and seems slightly exotic to me to slow cook meats since I grew up in a household where meat was not “done” unless it was gray in the center, black on the outside and cooked at a temperature anywhere between 400 and 500 degrees (let it be noted however, that not once did any of us end up with a food borne illness).

Oh, and because I have a paper to finish, and today seemed as good a day as any to procrastinate a little more while I post this. I’ll finish the paper once the slow-cooker gets up to temp. Or maybe after the dishes are loaded into the dishwasher. Or perhaps after it runs and the dishes are put away.

Now that I’ve sufficiently offended my parents and my professor, on with the recipe. Yup. This is life on the edge.

Sweet and hearty are two good words to describe the end result. Molasses, brown sugar and spices bring their loveliness and vinegar helps to break down the proteins for a meltingly sweet pork that is divinity on a bulkie roll.

Pulled Pork – serves 8 – 10

1 t whole coriander, ground
1 t whole allspice, ground
1/4 t whole cloves, ground
1/2 t red cayenne pepper
1 t spanish smoked paprika
1 t ground cumin
2 T apple cider vinegar
3 T tomato paste
3 T molasses
3 t salt
1/4 C brown sugar
1 – 5- 7 lb. Boston Butt (pork shoulder)

Grind the spices and combine in a small bowl with all other ingredients except the pork. Rub the spice mixture into the pork and place in a slow cooker.

Set on low and allow to cook for 8 hours, basting  occasionally.

Remove the pork from slow cooker and allow to rest for 20 minutes. Leave the liquid in the slow cooker. Pull the meat apart and discard bones and hunks of fat that you come across.

Return the pulled meat to the slow cooker, cover and set to low for another 20 minutes. The meat will continue to soften. Pull the meat apart into smaller shreds. Keep on warm until ready to serve.