North Carolina Barbecued Pulled Pork in Slow Cooker

Part 1


1 3-6Lbs Pork Shoulder or Boston butt roast

1 Tbs of Paprika

2 Tbs Brown Sugar

1/2 tsp of salt and pepper

Set pork aside, mix all other ingredients in part 1 together and rub over entire pork roast. Then place in crock pot

Recommend this cook on LOW for 10 - 11 hours. (but you could cook on high - cook for 6-7 hours)
Mix part 2 ingredients together in medium size bowl, before pork roast is done cooking.


Part 2

8-10 oz Cider Vinegar (experiment to your taste)

4 tsp of Worcestershire sauce

1/2 tsp dry mustard

1/2 tsp garlic salt

1/2 tsp sugar

1/4 to 1/2 tsp of Cayenne Red pepper (experiment to your taste of spicy or mild)





Directions:


When Pork roast is very tender, with a fork, remove roast from crock pot. Chop roast into a very fine degree (basically as much as you can cut it with a sharp knife and fork). Then take a Tablespoon and ingredients from Part 2 (BBQ sauce ingredients) and apply over the chopped roast. Note: Add as much or as little depending on your taste.

Slow Cooker Barbecued Pork Roast

This is labor intensive but worth it.

1 pork roast  seasoned with your choice of spices

1 1/2 cup cola

1 bottle bbq sauce

Directions:

Cut all visible fat from roast,put in crock and cook 12 hrs (i put mine in before bed and let cook all night) on low.
Remove meat from crock and drain all juice from crock.

Shred meat and return to crock add 1 bottle bbq sauce and cook 5-6 hrs more.

MAKES ALOT!!! Freezes great.

Roast Pork - 6 hours in SLOW oven

The fresh herbs and spice paste form a wonderful crispy "crust" on this roast, while the interior remains meltingly tender. An added bonus...the fresh herbs smell wonderful during the slow roasting process!

SERVES 6

2 tablespoons finely chopped fresh sage
2 tablespoons fresh rosemary
10 cloves garlic
1 tablespoon fennel seed
1 1/2 tablespoons coarse salt
1 tablespoon cracked black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
6 lbs boneless boston pork roast (not tied)
kitchen twine

 

Preheat oven to 275.

Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms.With motor running, add wine and oil and blend until combined well.

If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat.

Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste.

Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.

Put pork, fat side up, in a roasting pan -  add 1 cup hot water - roast 6 hours

Transfer roast to cutting board and let stand 15 minutes.
Discard string and cut pork roast (with an electric knife if you have one) into thick slices.

Forever Roasted Pork Michael Chiarello

I call this "Forever Roasted Pork" because it takes (almost) forever to roast, about eight hours. The meat is well seasoned and cooked in a slow oven until it is so tender it shreds. Once it’s done, I challenge you not to stand at the kitchen counter and pick.

This is also my favorite thing to cook at home as it makes the entire house smell fantastic!

Serves: 6

2 medium onions, peeled
2 tablespoons extra virgin olive oil
Gray salt and freshly ground pepper
1-1/2 teaspoons finely chopped fresh sage
1/2 cup water
4 pounds pork leg or shoulder, at room temperature
About 1/4 cup Fennel Spice (make it, or buy it)

Directions

Thinly slice the onions. Heat the olive oil in a large saute pan over medium heat until hot. Add the onions and a pinch of salt and pepper. Reduce the heat to medium-low and cook for about 1 minute. Add the sage and cook until the onions cease throwing off water, about 3 minutes. Add the water, cover, and cook until the onions are very tender, about 10 minutes. Uncover and saute until the onions are very soft and the pan is dry again, about 2 minutes. Season well with salt and pepper.

Preheat the oven to 275 degrees. Peel back the pork skin and spread the onions directly on the fat layer. Fold the skin back over the onions and tie closed with kitchen string. Season well all over with the fennel spice.

Arrange the meat on a rack in a roasting pan (or using the Cocorico, see below) and cook until the meat is very tender, 6 to 8 hours. It is ready when it pulls away easily if picked at with a pair of tongs. It is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day. It does not need to be attended.

On the Cocorico
You can also roast the pork using our Cocorico! Prepare the meat as instructed above but don’t add the onions before tieing the meat —you’ll add them later, and can prepare the onions while the roast is cooking. After tieing the meat with kitchen string and seasoning it with Fennel Spice Rub, set the roast on the Cocorico by "skewering" it over the cone through the side of the roast that you cut to butterfly it for seasoning. Add 3/4 cup water to bottom of pan and place cocorico and roast in the oven. Cook time will decrease by about 1 hour because the it will cook from the inside too!

While the pork is roasting on the cocorico, prepare the onions as instructed above, sliced about 1/4" thick. In last hour of cooking, skim off the fat that is in the bottom of the cocorico. Place onions in bottom of cocorico with the pork for the last hour of cooking.

Variations: This dish can be simplified or made more elaborate depending on your taste. You can omit the onions and simply season the meat with the fennel spice. You can roast aromatic vegetables until caramelized and add them to the bottom of the roasting pan. Or you can add another layer of flavor to the onions: mince fresh rosemary and fruits such as oranges, kumquats, Meyer lemons, apples, pears, or quince, and cook with the onions.

Tips

Don’t rush! If the meat cooks too fast, it will dry out and be tasteless.

Try it on the Cocorico too (see notes in recipe, above)!

Aunt Alice's Orange Pork Roast

2 TB cornstarch
1/4 tsp. cinnamon
1/8 tsp. salt
1/2 tsp. grated orange peel
2 TB orange juice
2 TB sherry
16 oz. can of whole cranberry sauce

Combine above in sauce pan. Cook until thickened. Set aside.
Place roast in a shallow baking dish. Roast at 325 for 45 minutes
*** Spoon half a cup of glaze over roast and continue roasting 45 mins. more
*** Do three time or till thermometer reaches 160.

Let stand 5 mins before slicing. Pour remaining sauce over slices.

New Years Day - Pork and Sauerkraut in the Crockpot