Wednesday, January 6, 2010

Food Stuff: Pulled Pork

I was reading Smitten Kitchen's Southwestern Pulled Brisket recipe and I immediately e-mailed the entry to my brother and The Boy at work saying "We need a slowcooker!". My brother responded with,

"Don't we still have that $5 slowcooker from Target?" 

I ravaged through the pantry and found it! A tiny 1.5qt slowcooker, ready to make pulled...well the only thing I had in the fridge were pork carnitas that were going to be used for Asian BBQ Pork, but oh well, I'll take half of it and make pulled pork.

I don't have any recipes up my sleeve but I just figured I would toss in all the spices that I have in the cabinet (excluding the really Asian ones).

I dice up onions and lay it on the bottom, stuff as much pork as I can fit in the little contraption, and pour in some garlic powder, kosher salt, pepper, cumin, chili powder, paprika, and some Italian seasoning. Add a bit of chicken broth and close the lid and set for "HIGH".  I continue the day doing laundry -- with ONE machine available! It took me FOUR-EVER to complete it. Four hours.  I had three loads.  Haven't done laundry since Halloween. Yes, I have a lot of clothes and underwear. Half-ass resolution #2: No more clothes.

Four hours later, I open it and smell the wonderful scent of Awesome.  At that time, the meat had shrunk and juices filled to the top. I ladle out some of the juice and pour in half a bottle of Jack Daniel's Original No.7 BBQ sauce, close the lid, set on "LOW" until the boys get home for dinner (5 hours later).

Pulled Pork
Before the BBQ sauce.

With 9 hours of slowcook time, it was like an angel fell from heaven and landed into a crockpot and was destined to be slathered on a lightly toasted buttered bun.

By the way, I'm having a giveaway.


  1. duuude, does this make it bona fide texas bbq??


  2. If it was made in Texas and was consumed with a side of beer, does that count? :)