Ingredients: |
Ingredients: 1/4 cup lightly packed dark brown sugar
2 Tbs. kosher salt
2 Tbs. paprika
1 Tbs. freshly ground pepper
1 tsp. dried thyme
2 tsp. ground coriander
1 Tbs. dried English mustard
2 tsp. ground fennel seed
2 tsp. garlic powder or onion powder
1 pork shoulder, 3 to 4 lb.
6 garlic cloves, peeled
1 1/2 cups apple juice
1/2 cup water
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Directions: |
Directions:1. In a bowl, stir together the brown sugar, salt, paprika, pepper, thyme, coriander, dried mustard, fennel and garlic powder.
2. Score a diamond pattern on the fatty side of the pork. Insert the knife tip into the pork to create 6 small pockets, spacing them evenly. Insert 1 garlic clove into each pocket.
3. Generously rub the pork on all sides with 6 to 8 Tbs. of the spice mixture; reserve the remaining mixture.
4. Wrap the pork with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
5. Preheat an oven to 350°F.
6. Remove the plastic wrap from the pork. Place the pork, fat side up, in the oven-safe insert of a slow cooker. Transfer to the oven and roast until the top of the pork starts to crisp, 45 to 60 minutes.
7. Transfer the insert to the slow-cooker base and add the apple juice and water. Cover and cook on low according to the manufacturer’s instructions, turning the pork occasionally, until the meat pulls apart easily with a fork, 6 to 7 hours.
8. Transfer the pork to a deep bowl. Using 2 forks, pull the meat apart into large shreds or, using a cleaver, chop it into large chunks. Cover the bowl with plastic wrap.
9. Strain the cooking sauce into a bowl. Ladle 1/2 to 3/4 cup sauce over the pork. Stir in 1 to 2 tsp. of the reserved spice mixture.
Serve immediately with rolls and barbecue sauce, topped with coleslaw. |
This recipe for Crock Pot Pulled Pork Sandwiches is from