My husband and I started watching that show Prison Break recently and one of the main characters, who is on death row, was asked what he wanted as his last meal. We immediately paused the episode so we could spend the next five minutes discussing what our last meals would be if we were getting executed. It didn’t seem like a morbid discussion at the time. His answer, which didn’t surprise me at all, was a pulled pork sandwich. I don’t make meat but every once in a while anymore. I’ve always liked the idea of being pescetarian and I have been thinking about the health benefits of cutting meat out of my diet. So, after we had our baby three months ago, I decided to gradually stop eating beef, pork and chicken as part of getting healthier and back in shape. Alex is mostly ok with this and enjoys almost every single vegetarian meal I make for him, but he does like meat, and I like to indulge his carnivorous tastes every once in a while.
There are a lot of different ways to make pulled pork, and within the crock pot world alone there are countless recipes that their creators swear by. I have made pulled pork probably 7-10 times, and I never make it the same way twice, but that’s just the way I cook. I must say, though, that this recipe was delicious and since I actually wrote it down for you good people, I’d probably do it exactly this way again next time.
I always use a dry rub to marinate the pork butt, and I add liquid in the crock pot for it to cook with. This rub was enough for a 3lb Boston Butt, and it had the most amazing, warm and spicy flavor.
Now, this BBQ sauce. This sauce is something I’m pretty darn proud of. I was going to make it its very own blog post, but I was hurrying to get it done between baby screams, so I didn’t take any pictures except of the finished product. And there also isn’t a solid recipe for it, so I’ll just tell you what I did. I used leftover, homemade tomato soup as the base! WHAT!? I’ve never heard of anyone doing that before, so I was pretty thrilled with my ingenuity. The soup was really simple with tomato, onion, carrot, celery, garlic, veggie stock, basil, oregano and a bay leaf. I blended it up so it was creamy in the first place for us to eat the soup. I used three cups of the leftovers and added 1 jalapeno, 1/2 cup of brown sugar, 2 tsp mustard powder, 1 T worcestershire, 2 T apple cider vinegar and 1 tsp salt. I blended all that up in a blender, brought it to a boil and then let it simmer for 1 hour. It was sweet with a kick of heat that hit you at the back of the throat – perfect for the pulled pork.
3lb Boston Butt
1/4 cup brown sugar
1tsp mustard powder
1tsp ground coriander
1/2 tsp ground clove
1/2 cup orange juice
1/4 cup apple cider vinegar
Combine all of the spices and mix well. Set aside.
Trim the pork of excess fat. This is a personal choice, as far as I’m concerned. I trim A LOT of the fat off, but leave as much as you like. Rinse the pork and pat dry with paper towels. Rub the spice mixture into all sides of the pork. It will seem like you have too much, but use all of it. Wrap the pork tightly in plastic wrap and place in a baking pan or something to marinate in case moisture escapes from the plastic wrap. Marinate in the fridge for at least one hour.
Place marinated pork in a crock pot and pour in the orange juice and apple cider vinegar. Cook on low for 9 hours. I cooked mine over night.
When the pork is done, remove from the crock pot, discard the bone which should just fall right out, and shred with two forks.
Serve on a crusty roll with your favorite BBQ sauce and a side of homemade coleslaw!
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