I forgot to take pics of them put together in sandwiches. Bad me! Oh well, they got gobbled up too quickly for the to think about it much anyways. Above are images of the pork without bones, with bones, and then shredded and with no added BBQ sauce.
I usually use the thick cut pork rib-chops from costco because they’re inexpensive but if you have a butcher that can do a whole rib chop roast not pre-cut it turns out even better.
For the Rub:
- 1 Tbs fresh ground black pepper
- 1-2 tsp cayenne powder
- 2 Tbs chili powder
- 2 Tbs ground cumin
- 2 Tbs dark brown sugar
- 1 Tbs dried oregano
- 4 Tbs paprika
- 2 Tbs table salt (if using kosher ad a good pinch more)
- 1 Tbs garlic powder
*note: this makes enough rub for more than one pulled pork recipe
For cooking day:
- 1 bone in pork shoulder (or 3-4 lbs of any other bone in cut of pork you prefer)
- 1 large onion – sliced into 1/4 inch slices
- 1 bottle of good quality root beer (the higher quality ones have more flavor and give you a better result in this recipe)
- BBQ sauce ( I like bullzeye or any other that uses real sugar)
- If necessary, gently trim any huge pieces of fat off the roast or chops. You want to leave a thin layer of fat otherwise the meat will become too dry. Rub a generous layer of the dry rub all over the pork. Cover all sides and pat it into the meat. Let marinade in the fridge for between 4 hours and 3 days. I’ve found at least 2 days gives the best results.
- On cooking day, place the onions in a layer in a large crock pot. Place the pork on top and then pour in the bottle of root beer. Set the crock pot on low for about 6-8 hours ( you may need a longer cook time for pork that has not been pre-sliced). After 5 hours check on the pork. Prod it with a fork and see if the top is beginning to get tender. Use a baster to baste any portion that is not submerged. Baste every 1/2 hour to 45 min until pork becomes tender.
- Once it is done, remove the pork and set aside in a large bowl to cool enough to handle. If the onions are not falling apart tender, you can leave the liquid in the pot and turn it back on to reduce and tenderize the onions.
- Once pork is cool, shred it with your hands or forks and carefully remove any bones. Remove most of the liquid from the crock pot. Add the shredded pork to the liquid and toss. You can add more liquid to your liking and then add BBQ sauce to whatever consistency you desire. Cook on low for an additional 30-60 minutes or until the pork absorbs some of the liquid and sauce and becomes moist and tender. Add more liquid or sauce if needed.
- Serve on buns with some home-made slaw. If you want to make home-made buns my recipe is here: http://cookingforthogg.livejournal.com/15349.html