Slow Cooker Texas Pulled Pork

I am not big on pulled pork nor am I big on things made with BBQ sauce.  This recipe has both and I LOVE it!  Recipe calls for Pork Shoulder Roast.  I used the sale slab of pork (I don't even know what it was called) and cooked it on the slowwwwww setting - i.e. 12 hours on low.

Ingredients

• 1 teaspoon vegetable oil
• 1 (4 pound) pork shoulder roast 
• 1 cup barbeque sauce (I used "Dianna")
• ½ cup apple cider vinegar
• ½ cup chicken broth
• ¼ cup light brown sugar
• 1 tablespoon prepared yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chili powder
• 1 small onion, or 1/2 large onion, chopped
• 2 large cloves garlic, crushed
• 1 ½ teaspoons dried thyme
• 8 hamburger buns, split
• 2 tablespoons butter, or as needed

Directions

1.    Pour vegetable oil into the bottom of a slow cooker. Place pork roast into the slow cooker. In a bowl combine barbeque sauce, vinegar, chicken broth, brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme - mix well and pour into slow cooker.  Cover and cook on Low for 10 to 12 hours or High for 5 to 6 hours until pork shreds easily with a fork.

2.    Remove pork from the slow cooker, and shred the meat using two forks. Return shredded pork to the slow cooker, and stir to combine with juices.

3.    Spread the inside of both halves of hamburger buns with butter. Toast buns, butter-side down, in a skillet over medium heat until golden brown. Spoon pulled pork into toasted buns.

4.  Enjoy!

 

BBQ Beer Ribs

BBQ Beer Ribs

I'm getting better.  There were two pieces left by the time I remember to take a photo!

I made these ribs a few times and each time they turned out perfect.  For 3 adults and 2 children (under 2 years old) I made 2 kilos of ribs and had only 2 pieces left over.  I also halved the recipe below.  I think the next time I make it I will use a bottled sauce and see how that goes as I am not overly fond of the beer sauce although I did enjoy my meal immensely.

Ingredients

3.6 Kg (8 lbs) Pork Baby Back Ribs

(I was told by the butcher in the grocers that Pork Back Ribs are the same as Baby Back Ribs)

Sauce

1 Cup Chili Sauce
3/4 Cup Brown Sugar
1 Cup Tomato Paste
2 Cups White or Pale Ale
6 Cloves Garlic, chopped
4 Tsp Dijon Mustard
4 Tsp Worcestershire sauce
2 Tsp Ground Ginger
1 Tsp Cayenne Pepper (optional) (I left out due to feeding babies)
1 Tsp Salt

You'll probably find that your ribs have a silver skin on the underside.  It is suggested that this be removed as it prevents the sauce from penetrating the meat and when cooked it can become rubbery and a bit unpleasant to eat.  I have both left the skin on and have removed it.  I must admit the meat was very tender and easy to eat without the skin and the process is quite simple.  Here is a Youtube lesson on silver skin removal:

https://www.youtube.com/watch?v=ZM2l2xr0Zhc

Directions:

1. Cut the meat between the ribs to get 3 bone pieces.
2.  In a large pot, cover the ribs with lightly salted water.  Bring to a boil and skim.  Cover and simmer gently for 45 minutes.  Drain.  Set aside.

SAUCE:

3.  In a saucepan bring all the ingredients to a boil over medium heat, stirring constantly.  Simmer for 7 to 8 minutes.
4.  In a large bowl combine the ribs with the sauce.  If you have time, let rest in the refrigerator for several hours.

(Steps 1 to 4 can be made ahead, then put in the fridge to marinate and is ready to cook just before or when, the company arrives.)

5.  With the rack in the middle position, preheat the over to 375°F.  Line two baking sheets with aluminum foil.
6.  Lay the ribs on the baking sheets.  Cover with aluminum foil and bake for 40 minutes.  Remove the foil and bake for 30 minutes or until the meat falls easily from the bone.