Southern Pulled Pork Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: DRY RUB
5-7 lb. pork roast (Boston butt, shoulder roast)
3 T. paprika
1 T. garlic powder
1 T. brown sugar
1 T. mustard
3 T. salt
CIDER VINEGAR SAUCE
1 1/2 c. cider vinegar
1 c. mustard
1/2 c. ketchup
1/3 c. brown sugar
2 garlic cloves
1 tsp. salt
1 tsp. cayenne
1/2 tsp. ground pepper
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Directions: |
Directions:Before going to bed mix up the dry rub ingredients and massage them into the pork. Put the pork in a large bag in the fridge overnight to rest (or at least for 4-6 hours). In the morning put the pork in a large crockpot. I usually put the cider vinegar sauce ingredients in a large mason jar, give it a good shake and then pour it over the pork. Or you can just mix it in a bowl. Let it cook on low for about 8 hours, turning periodically and tearing apart so the sauce can soak in. Serve it with warm rolls, salad and corn on the cob for an awesome southern meal. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:20 Hours Start to Finish |
Personal
Notes: |
Personal
Notes: Living in Georgia has opened my eyes to all sorts of barbecue snobbery. Apparently this is technically a South Carolina "barbecue" sauce (tangy and a little spicy, not smokey and sweet). Sometimes I will throw my pork in the smoker for a few hours with some hickory or cherry wood chips before it goes in the crockpot. That adds some delicious smokiness to the meat!
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