Saturday, February 11, 2012

Pulled Pork

10 lbs. boneless pork butt shoulder
3 tbsp. paprika
4 tsp. black pepper
2 tsp. cayenne pepper
2 tsp. dried thyme
2 tsp. garlic powder
1 tsp. salt
2 medium onion, chopped
8 cloves garlic, crushed
8 cups water
2 tablespoon butter
favorite barbeque sauce
sandwich buns

1. Mix paprika, black pepper, cayenne pepper, dried thyme, garlic powder and salt in a small bowl.

2. Cut the pork roast into large chunks. Season generously with the seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.

3. Add the onion and garlic cloves to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. 3. Cover, and cook on High for 9 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.

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