Are you tired of seeing this picture yet? We hope not, but if you are never fear! Because today is the third and final day of our pulled pork feast trilogy, and of course we are ending with the grand finale, the pièce de résistance, the big kahuna…
The pulled pork!
Now, we told you yesterday about the inspiration behind this meal, but we have not actually explained the circumstances with which it came about. To give you the full story, we have to go all the way back
to ancient times to last summer when we made these pulled chicken tacos:
You see, neither of us are very big pork fans, so last summer we thought we’d cheat a little and use chicken instead. They turned out to be delicious, so we thought “who needs pork anyways, when you can just make these?” But after that meal the idea of making real pulled pork started marinating (pun intended) in our minds. Fast-forward several months to our family raving about this Memphis Barbecue place and the whole idea was brought back to us again. The only problem was that since our family doesn’t really eat a whole lot of pork, we never really it in our freezer. But when we arrived home from school for the summer and found a giant pork rib roast sitting in the bottom of our big freezer, it was like a sign from the universe!
And you know what? We’re pretty certain that if pork always tasted like this, we would have no problem eating it on a regular basis, because it was a-maz-ing!
A little sweet, a little salty, and so tender we couldn’t even lift it out of the crock pot without it falling apart! And you know what the best part is? You hardly have to do anything- just throw it all in the slow-cooker and walk away. No muss, no fuss! And with all that extra time, you can make some delicious pumpkin corn bread to go along with it (trust us, it is the perfect final addition to this meal!)
So there you have it, folks! A pulled-pork feast for a crowd! Great for a Sunday dinner, but if you make the coleslaw and corn bread in advance, you could even have this on the table in 20 minutes for an easy weeknight meal, too!
Slow-Cooker Pulled Pork
Prep Time: 15 minutes
Cook Time: 6-8 hours
1 4-5lb pork rib roast
1/2 large white onion, diced
1c. tomato paste
1/4 c. maple syrup
1/4 c. apple cider vinegar
1 tbsp worchestershire sauce
1 c. diced pineapple
3/4 c. water
2 cloves garlic, minced
2 tsp chili powder
1 tsp coriander
1/2 tsp cumin and paprika
1/2 tsp salt
4 drops liquid smoke
Trim most of the excess fat off the roast (if you can’t get it all off don’t worry, a little is ok). Place the pork into the bottom of the slow cooker and sprinkle the onion over top.
In a separate dish, combine all of the sauce ingredients and pour over top of the pork and onions.
Cook on high for 6-8 hours, until the pork tears easily with a fork.
When the pork is done, remove it from the slow-cooker and shred with two forks. Return the meat to the pot and stir so that the sauce is evenly coating all of the pork. Turn the pot to low or the “keep-warm” setting if you have one, and allow to sit with the lid on until you are ready to serve.
Do you like pork? Have you ever had pulled pork before or tried to make it yourself?