Slow Cooker Pulled Pork

These are a mess. Also, these are not the most attractive food to take pictures of. They are obscenely delicious and very simple to make. When the days begin to shorten, I find myself more tired after a typical day at work so this recipe is perfect to throw in the crockpot before I leave so its ready when I get home.

Here I'll show you how to make this using your own BBQ sauce. If you don't have the time, you can use just the stock and spices in your slow cooker then top it with store bought sauce before serving.

Begin with a pork shoulder or "pork butt" depending on where you are. If you haven't seen my previous post, half a pound per person is a good estimate. 

First, rub your pork with pepper, salt, smoked paprika, chili powder, and brown sugar. Cut a few slits in the meat and place silvers of garlic inside. 

Then place the roast in your slow cooker add two bay leaves, onion, jalapeño, and cover about 3/4 of the roast with vegetable stock and the rest of the sauce ingredients. Turn the pot on low, cover and leave for work for the day! 
For the record, I do indeed put mine on my stove top before I leave for the day. My mom taught me to do this as its under the fume hood and on a heat-proof surface, therefore less likely to burn your house down. 

After 6-8 hours, your roast should look like this. Before you do anything, take a spoon and carefully skim the fat off the top. The meat will be falling apart by this time so its no problem if you can't get it all out. 

Then remove the meat with slotted spoons, discard the bay leaves, and shred with a fork as needed.
Transfer the sauce from the cooker to a pot and simmer until it begins to thicken, about 10-15 minutes. Toast some buns, add the meat, top with sauce and serve! 

Slow Cooker Pulled Pork Sandwiches
Adapted from SimplyRecipes
Serves: 4, Total Time: 6-8 hours

• 2-3 pounds Boneless Pork Shoulder Roast
• 2 tablespoons Brown Sugar
• 1 teaspoon Chili Powder
• 1 teaspoon Smoked Paprika
• salt and pepper
• 3 cloves Garlic, sliced
• 1 Jalapeño, seeded and chopped
• 1 Onion, chopped
• 1/3 cup Ketchup
• 1/2 cup White Vinegar
• 1 tablespoons Molasses (optional) 
• 1 teaspoons Worcestershire Sauce
• 1 teaspoon Hot Sauce
• 2 Bay Leaves
• 2 cups Vegetable Stock
• 4 Hamburger Buns

Rub the pork roast with sugar, chili powder, paprika, salt, and pepper. Cut slits in the roast and insert sliced garlic. Add pork to the slow cooker, then cover about 3/4 of the roast with stock. Add all the other ingredients except buns. 

Turn to low, cover and allow to cook 6-8 hours.

Use a spoon to carefully skim fat. Remove pork to a plate and shred with a fork. 

Transfer remaining sauce to a saucepan and simmer 10-15 minutes, until thickened. Meanwhile, toast buns. Place meat on toasted buns, top with thickened sauce and serve immediately.