Usually for Father’s Day, we fire up the grill and make something tasty outside. The weather has been really wacky this year, though, so I decided to make one of our favorite Pulled Pork recipes. This time around, I used a new (to me) BBQ sauce from our go-to brand: Stubb’s Hickory Bourbon BBQ Sauce. It was great!! The pork was spicier than I remember it being – so maybe I need to make a big batch of cole slaw to pile on the leftovers. Next time, I’ll only use 1 teaspoon of cayenne I think. But hey, Dino and his dad loved it, and isn’t that what Father’s Day is all about? I used a pork loin roast, because that’s what I found at the store, and it was just fine. I let it marinate in the dry rub for 2 days this time around. Yum yum!
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper
1 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional)
2 cups barbecue sauce
Mix all spice rub ingredients in small bowl.
Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. For stronger flavor, the roast can be refrigerated for up to 3 days.
Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and 1/4 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.
Transfer roast to cutting board; discard liquid in liner. Pull by tearing meat into thin shreds with two forks or your fingers. Discard fat.
Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.
MacGourmet Rating: 5 Stars