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Slow Cooker Pulled Pork (Dry Rub) Recipe

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This recipe for Slow Cooker Pulled Pork (Dry Rub) is from The Half Dollar Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs. pork butt, bone in (if using boneless you might need to increase the cooking time)
1/2 cup apple juice
2 medium red onions, peeled and sliced
5 cloves of garlic

Dry Rub:
1 1/2 tablespoons paprika
2 tablespoons salt
1 teaspoon cayenne pepper
1 teaspoon ground ginger
1 tablespoon cumin
1 teaspoon black pepper
3 tablespoons brown sugar
Directions:
Directions:
1. Add the ingredients for the dry rub into a small bowl and mix together.
2. Use all of the rub to coat the pork, it will seem like a lot but the dry rub flavors the pork as well as the juice when the pork is done.
3. Add the pork to your slow cooker along with the apple juice, onions and garlic.
4. Set the slow cooker on low for 8 hours. Since slow cookers cook at different temperatures, check the pork after 6 hours to see if it shreds easily with a fork. If not, let it go for another hour or two.
5. Remove the pork from the slow cooker to a board to cool slightly. Drain the juices from the slow cooker into a bowl, discarding the garlic cloves.
6. Shred the pork with two forks or meat claws and add back to the slow cooker. Add the onions and up to a cup of the reserved juices. You don't want the pulled pork to have too much liquid so add the juices a little at a time and stir until you have the right consistency. Keep on the warm setting until ready to serve or to keep warm during your party, if needed.
Number Of Servings:
Number Of Servings:
10 servings
Preparation Time:
Preparation Time:
5
Personal Notes:
Personal Notes:
from the kitchen of mantitlement.com

 

 

 

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