This post is about pulled pork barbeque. If you thought it was about something else, I’m sorry to disappoint.
After receiving a slow cooker for my birthday (thanks, Dad!), I’ve experimented twice now with making pulled pork. Both ventures were highly successful, according to my husband (who probably would have eaten it even if it had sucked) and everyone else who scarfed it down, including myself. Considering the fact that I had no idea what I was doing, I’m pretty impressed with myself. I like to think of preparing this meal as “beer-drinkin” cooking because all you do is sit around waiting for it to do its thing. It’s a multi-step, all-day process, but thanks to the slow cooker, you aren’t tied to the kitchen all day. The first time I made it, I went to the movies.
Step 1 -Rub Yer Butt
I bought a 10-pound, bone-in pork butt. I thought that was a lot of meat but it ended up only feeding 6 adults for dinner and 4 for leftovers the next day. My husband thought we’d be swimming in pulled pork for days. Much to his dismay, it was gone in less than 24 hours.
I mixed together a rub of:
2 tablespoons paprika (smoked if you can find it but it doesn’t really matter)
1 – 2 tablespoons garlic salt
1 tablespoon salt
2 teaspoons dry mustard
1 – 2 tablespoons brown sugar
(just eyeball the amounts, this is a spice rub not a spice cake)
Wrap yer butt in plastic and stick it in the fridge overnight. At the same time, soak some wood chips in water so they’re ready for smokin’ the next day.
Step 2 – Smoke the Shit Outta Yer Butt
Because I get up at the ass-crack of dawn now that I own a toddler, I have a lot of time on my hands. What else is there to do but smoke a butt? I woke up at 7:30 (as frigging usual, thanks, kid), took the meat out to bring it up to room temp and set up the grill. This is all about old-school, hardcore charcoal grilling, people. None of that pussy gas grill shit for me.
Once the coals were ready, I set them up on one side of the kettle. On the other, I laid a piece of tin foil. Over the tin foil, I placed my butt and then I threw a handful of water-logged wood chips over the hot coals. I put the lid on the grill, with the vents open and over the meat to draw up the smoke (thanks for the tip, Dad!). Every so often, I dumped more wood chips on the coals when I saw the smoke start to wane. I left it there for two hours. When it came out, it looked like this:
Here comes the hard part: I dumped it in the slow cooker, added a juice box-ful of apple juice (give me a break, I’m a mom!) and set for 8 hours or so. Then I left the house and went to a movie. Buh-bye, butt!
Step 4 – Pull yer Butt (Or Not)
About 10 minutes before you’re ready to eat, take yer butt out of the slow cooker. By this point, the thing should be falling off the bone.
Season with salt, to taste and serve with sauce. My fave is a combination of Carolina-style (vinegar-based) with just a dash of Stubb’s original. I served it with coleslaw (I dressed shredded cabbage with mayo, vinegar, salt and pepper) and baked beans. Now that’s some nice butt!