Tuesday 29 Jul 2014

Coach’s Pulled Pork

Hey everyone Coach here.  As you may know I like to invade different areas of this site.  Every now and then I take a walk out of the corner to post something.  Sometimes sports, sometimes movies, never books though.  Today is my first ever post on the food portion.  Don’t worry it’s OK Lisa the food lady told me to.  You may be asking yourself “what the hell does this guy know about cooking? He’s single and 28 years old”.  That’s exactly why you should listen to this recipe.  It’s easy and it’s damn good.  It’s also pretty cheap and since you will have spare time this weekend during the hurricane this will be great.  5 pounds of pulled pork for less than 20 bucks. Actually it might even be less than 10 bucks I’m just not that good at math.  For starters let’s go over what you will need: You’ll need a crock pot so reach into your cabinet and dust it off.  You’l also need Pork Shoulder also known as pork butt, or Boston pork butt.  The words Boston and butt are equally gross so we’ll just go with pork shoulder.  You’ll also need an onion, a few cloves of garlic, BBQ dry rub, liquid smoke, barbecue sauce, and salt and pepper.  I’ll put all that in list form for those of you who don’t like to read whole paragraphs.

What you’ll need:

5-7 pounds pork shoulder

1 Medium to large onion

a few cloves of garlic

BBQ dry rub seasoning

1 bottle of liquid smoke

1-2 bottles of your favorite BBQ sauce

Salt and pepper

OK now that you have all that let’s get down to business.  First thing’s first.  Chop those onions and put them in the crock pot.  You don’t need to chop them fine or anything quarter the onion and it should be good.  Chop up the garlic and do the same thing.  Now season it with salt and pepper.  You should preferably use kosher salt but if you don’t have it it’s cool if you use regular salt just don’t tell your Jewish friends.

Next up take the pork shoulder and start to season it.  Sometimes they come with the pig skin still on the bottom.  If it has that go ahead and trim that pig skin off we don’t need it and it’s kind of gross. Season the pork shoulder with the dry rub.  Any dry rub will do they have a few of them in the supermarket.  I used the McCormick Grill Mates “Cowboy Rub”.  Like I said though any dry rub will do.  Be generous with the seasoning as it is almost impossible to over season this dish.

Once the Pork is seasoned place it in the crock pot on top of the onion and the garlic.  Now pour a little of that liquid smoke into the pot.  This is strong stuff so a little goes a long way.  I’d say 1-2 table spoons.  If you’ve never seen or heard of liquid smoke before they also sell this in grocery stores.  I used Wright Hickory flavored Liquid Smoke.  Any flavor will do though.  Once you add the liquid smoke fill the pot about 2/3 of the way up with water.

Once the water is added set the crock pot on low for 8-10 hours.  Don’t fret if you get caught up doing something and leave it for longer it doesn’t burn.  Once it’s done cooking dump out the water and get rid of as much fat as you can see.  You can probably use this stock for something but I just get rid of it.  Now the pork is tender and should be falling apart.  This makes it ultra easy to take the shoulder bone out.  get all the bone out and you should be left with only a pot full of tender pork.  Now comes the fun part.  Take two forks and spread the pork apart.  This should only take a few seconds.  Once the pork is to your liking add your favorite barbecue sauce and mix around.  I find myself using about 1 and a half bottles of sauce.  Once you’re done mixing it’s all set to go.  Be proud you just made some kick ass pulled pork.

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