Recipe(tried): Old Carolina Barbecue Co. Slow-Cooker Pulled Pork (crock pot)
Main Dishes - Pork, HamOLD CAROLINA BARBECUE CO. SLOW-COOKER PULLED PORK
From Old Carolina Barbecue Co., Canton, OH
"Not everybody wants to stoke the charcoal grill in winter, but our taste for barbecue knows no season. This winter idea, from Old Carolina Barbecue Co. in Canton, OH hits the right notes anytime and translates handily to the demands of a busy cook -- or even a noncook. Just add your own sauce."
1 pork shoulder (or Boston butt), 5 or 6 pounds, preferably bone-in
1/4 cup Dry Pork Rub (recipe follows, or use your own)
2 tablespoons liquid smoke (optional)
1 bottle barbecue sauce (for serving) (suggested recipe below or use store bought)
Sandwich buns (for serving)
Rub pork generously with 1/4 cup rub. Place in slow cooker. Cover crock pot a cook 5-6 hours on HIGH setting or 8-10 hours on LOW until meat falls apart at the touch. (Cook pork shoulder to an internal temperature of 195 degrees F. This is the temperature it needs to break down and fall apart for pulling.)
TO PULL THE MEAT:
Remove from cooker, remove from bone and remove any remaining chunks of fat. Discard juices. Use two forks to shred the meat. Keep warm or refrigerate until use.
Serve on sandwich buns topped with sauce.
DRY PORK RUB
Makes 1 cup
4 tablespoons paprika
2 tablespoons cumin
2 tablespoons ground black pepper
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon granulated garlic
1 tablespoon chili powder
1 tablespoon cayenne pepper
Blend all spices. You will have extra. Store remaining amount in tightly capped jar for future use.
Makes 8-10 servings
Source: Adapted from Old Carolina Barbecue Co., Canton, OH; Cleveland Plain Dealer newspaper, December 29, 2008
BULL'S EYE BARBECUE SAUCE COPYCAT RECIPE
Makes 2 cups of sauce
1 cup Ketchup
6 tablespoons Worcestershire Sauce
4 tablespoons butter
3 tablespoons White Vinegar
1 tablespoon prepared Yellow Mustard
3 tablespoons finely minced yellow onion
4 teaspoons Wrights or Colgin Hickory Flavor Liquid Smoke
1/4 teaspoon Tabasco or Crystal Red Pepper Hot Sauce
1/2 cup Brown Sugar
1 tablespoon Granulated White Sugar
1 teaspoon table salt
Combine all ingredients in a 2-qt sauce pan. Mix well. Simmer over very low heat for 15-minutes, stirring occasionally.
From Old Carolina Barbecue Co., Canton, OH
"Not everybody wants to stoke the charcoal grill in winter, but our taste for barbecue knows no season. This winter idea, from Old Carolina Barbecue Co. in Canton, OH hits the right notes anytime and translates handily to the demands of a busy cook -- or even a noncook. Just add your own sauce."
1 pork shoulder (or Boston butt), 5 or 6 pounds, preferably bone-in
1/4 cup Dry Pork Rub (recipe follows, or use your own)
2 tablespoons liquid smoke (optional)
1 bottle barbecue sauce (for serving) (suggested recipe below or use store bought)
Sandwich buns (for serving)
Rub pork generously with 1/4 cup rub. Place in slow cooker. Cover crock pot a cook 5-6 hours on HIGH setting or 8-10 hours on LOW until meat falls apart at the touch. (Cook pork shoulder to an internal temperature of 195 degrees F. This is the temperature it needs to break down and fall apart for pulling.)
TO PULL THE MEAT:
Remove from cooker, remove from bone and remove any remaining chunks of fat. Discard juices. Use two forks to shred the meat. Keep warm or refrigerate until use.
Serve on sandwich buns topped with sauce.
DRY PORK RUB
Makes 1 cup
4 tablespoons paprika
2 tablespoons cumin
2 tablespoons ground black pepper
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon granulated garlic
1 tablespoon chili powder
1 tablespoon cayenne pepper
Blend all spices. You will have extra. Store remaining amount in tightly capped jar for future use.
Makes 8-10 servings
Source: Adapted from Old Carolina Barbecue Co., Canton, OH; Cleveland Plain Dealer newspaper, December 29, 2008
BULL'S EYE BARBECUE SAUCE COPYCAT RECIPE
Makes 2 cups of sauce
1 cup Ketchup
6 tablespoons Worcestershire Sauce
4 tablespoons butter
3 tablespoons White Vinegar
1 tablespoon prepared Yellow Mustard
3 tablespoons finely minced yellow onion
4 teaspoons Wrights or Colgin Hickory Flavor Liquid Smoke
1/4 teaspoon Tabasco or Crystal Red Pepper Hot Sauce
1/2 cup Brown Sugar
1 tablespoon Granulated White Sugar
1 teaspoon table salt
Combine all ingredients in a 2-qt sauce pan. Mix well. Simmer over very low heat for 15-minutes, stirring occasionally.
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