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Slow Cooker BBQ Pulled Pork, It’s Delicious.

This is the recipe for the pork we serve at the different events we attend so our customers can taste the Acme BBQ Rub #103. We have heard comments like, ‘can we buy a sandwich?’, ‘this is better BBQ than any in the competition’, ‘this pulled pork is to die for!’. Well, we like it too! Our favorite is on a roll. Bob likes it with coleslaw on the roll too, Halli likes it with some cheddar cheese and no coleslaw. It is also good without the carbs of bread, also in corn and flour tortillas. Be creative and enjoy your meal!

DIFFICULTY

Easy

TIME

1.25 hours to prep
2 to 6 hours cooking

BUDGET

The Ingredients

Serves: 12

4lbs Pork Butt, cubed in 2” cubes
2 Medium, yellow onions, small dice
3 cups Chicken broth
1 ½ tsp Chipotle powder
½ cup honey
½ cup molasses
¼ cup Acme BBQ Rub #103
½ bunch chopped cilantro
2 cups of your favorite salsa

Tips

KEEP IN MIND

Don’t freak out about using plastic wrap in the oven- it keeps your food from getting aluminum foil in it.
Remember, you remove the pork first from the liquid and shred it- then you add liquid back to your preference. The amount of liquid to add back in depends on how “saucy” you like your pulled pork!
Add some extra BBQ Rub #103 once it’s ready to serve- to enhance the flavor.

The Method

Slow cooker Method

Step 1

Sear the pork (not seasoned) in batches in a large skillet on medium-high heat.

Step 2

Whisk together Acme BBQ Rub #103, honey, molasses, and salsa in a bowl. Carefully stir in chicken broth and set aside.

Step 3
Place seared pork in a slow cooker, layer onions on top and cilantro, then pour the mixture from the bowl over everything. Stir a couple times slowly to combine all the ingredients. Cook on high for 5 to 6 hours until the meat can be shredded with a fork.

Step 4
With a slotted spoon, remove pork from the cooking liquid, saving the liquid until the pork is ready to serve (hint: you might need some!) Allow to cool for 20 minutes. Shred pork cubes. Taste. You may want to add more of the following: Acme BBQ Rub #103, and the liquid you saved in the crockpot.

Step 5
Refrigerate until chilled. Best if you can make it one day ahead to allow the flavors to come together.

Oven Method

Step 1
Preheat the oven to 350°.

Step 2
Sear the pork (not seasoned) in batches in a large skillet on medium-high heat.

Step 3
Whisk together Acme BBQ Rub #103, honey, molasses, and salsa in a bowl. Carefully stir in chicken broth and set aside. Place seared pork in a deep pan, layer onions on top and add cilantro, then pour the mixture from the bowl over everything. Stir a couple times slowly to combine all the ingredients. Wrap top of pan with plastic wrap** and then foil over that. Cook in the oven for 2 hours or until the meat is fork tender.

Step 4
With a slotted spoon, remove pork from the cooking liquid, saving the liquid until the pork is ready to serve (hint: you might need some!) Allow to cool for 20 minutes. Shred pork cubes. Taste. You may want to add more of the following: Acme BBQ Rub #103, and the liquid you saved in the baking dish. The amount of liquid to add back in depends on how “saucy” you like your pulled pork!

**Yep, I said plastic wrap! Yep, it is going in the oven!! Nope, you will be just fine, your food will be fine, the pan will be fine, the oven will be fine. The plastic wrap holds the moisture in better than any other kind of lid. Sometimes a little plastic will stick to the underside of the lip of the handle on say a 13” X 9” X 2” pan, it will pop off usually with a nudge from a butter knife. The thing about the plastic is it keeps the foil from depositing aluminum onto your food. You know the foil has those “pock marks”?

Serve in a roll, bun, or lettuce “cup”, maybe pair with a fresh coleslaw, or potato wedges and a tossed salad.vegetables you can put them in the bowl too.

Once the broth is boiling, pour the contents of the pot over the noodles. Cover the bowl with a pot lid, or a kitchen towel.

Let sit for 3 minutes.