Pulled Pork (Old Recipe)
Source: Lisa, 100 Days of Real Food
Modified By: Michael D'Attilo
Spice Mixture:
1 tbsp dark brown sugar
3 tbsp paprika
2 tbsp coarse salt
2 tsp black pepper
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1/2 tsp dried thyme
Marinade:
~1/2 cup Honey
~1/4 cup Red Wine Vinegar
~3 tbsp Olive Oil
1-2 yellow onions, peeled and cut in half
1/2 cup Chicken Broth
~3 tbsp minced garlic
4-6 pounds pork shoulder, in at least 2 pieces.
Add chopped onion, broth, and garlic to the slow cooker, and splash with red wine vinegar.
Mix together spices. Add honey to spice mixture until it becomes a paste, and splash lightly with red wine vinegar. Slather pork generously with honey-spice paste, making more if needed.
Place the pork in the slow cooker and cook on low for 7-8 hours, or until the meat is tender enough to be easily shredded with a fork.
Remove meat from slow cooker and shred on a plate. If there is an excessive amount of liquid in the pot, pour it into a saucepan and cook it down slightly. Re-combine liquid and shredded pork in the pot and allow it to cook for a little bit longer before storing.
Serve w pork warm on buns, with cornbread, or on its own. Serve with coleslaw, barbeque sauce, hot sauce, etc.
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