Whats In The Pot Cooking Show - Pulled Pork

This is the first installment of my new project. I will be teaching my wife how to cook, and if she can learn, so can anyone else that follows along. I always learn better by being hands on or at least having a visual aid, so we decided to video our antics for your benefit. My goal is to have a little something for everyone. Amateur cooks can pick up some tips while watching, while all cooks get some great recipes to add to their portfolio.

This recipe is perfect for football season which is right around the corner, or just to have some leftovers around the house during summertime when the kids are out of school. A five pound bone-in pork shoulder or butt is called for in this recipe. But if you use a larger piece of meat, allow for an extra hour of cook time per pound of pork. For larger gatherings use multiple five pound cuts of meat so you are not cooking for two days. My favorite way to dress this sandwich is with some simple savory cole slaw made of chopped cabbage, mayonnaise, and creole mustard then topped with fried, thin cut onion rings.

The first step is to season the meat with the rub provided below. This can be done the night before, wrapped, and refrigerated if desired. While searing the pork, it may appear to be blackening which is fine. Turn down the fire a little after searing the first couple sides of the pork. Once all of the ingredients are in the slow cooker sit back and relax for a few hours.

Prep Time: 30 minutes

Cooking Time: 4 to 5 hours

Inactive Prep Time: 30 minutes

Ingredients:

● 5 lb. Bone-In Pork butt

● 5 carrots, peeled and chopped

● 1 large red onion, small diced

● 1/4 cup apple cider vinegar

● 1/4 cup rice wine vinegar

● 1 cup stock (Chix, Pork, or veg)

New Ingredient Group: Dry Rub for meat

● 1/4 cup chili powder

● 1 tbsp. salt

● 1 tbsp. cracked black pepper

● 1 tsp. crushed red pepper

● 1/2 tsp. cayenne pepper

● 1 tbsp. parsley

● 1 tbsp. granulated onion

● 1 tbsp. granulated garlic

● 1 tbsp. creole seasoning (Tony's, zatarains, etc.)

● 1 tsp. dry oregano

● 1 tsp. dry basil

● 1/8 cup paprika

Directions:

Coat pork butt with meat rub generously and set aside. Then chop your onion and carrots. Put a skillet or frying pan over high heat and add a little oil to coat the pan. Sear the pork on all sides. Once the searing is done move the pork to a slow cooker or stock pot. Now add the carrots and onions to the pan used for searing and cook for a couple of minutes, mostly to deglaze the pan. Place all ingredients in slow cooker, cover, and cook at a slow boil for 4 to 5 hours, or until the bone can be easily removed and the meat falls apart.