This post may contain affiliate links, which won’t change your price but will share some commission.
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!
Pulled Pork
Cooks Illustrated
serves 6
Spice Rub:
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 ¼ 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
Leave a comment