Slow Cooker Pulled Pork

 

Ingredients:

Spice Rub: 4 tablespoons paprika   3 tablespoons dark brown sugar   2 tablespoons chili powder   1 tablespoon ground cumin   1 tablespoon ground black pepper   2 teaspoons table salt     Pork: 3 smoked ham hocks   1 boneless pork butt (Boston butt) or picnic roast, 5 to 6 pounds, 2 cups low-sodium chicken broth     BBQ Sauce Tabasco Sauce

Directions:

 In small bowl, combine paprika, brown sugar, chili powder, cumin, pepper, and salt.

Place ham hocks in bottom of slow-cooker insert. Set aside. Using a sharp knife, slice lengthwise down the center of the roast and pull the two sides apart. Cut a horizontal slit into so the roast will sit flat on the cutting board, thoroughly coat pork butt with spice rub. Re-roll pork butt and place on top of ham hocks, tucking meat down into slow cooker as far as possible. Cover insert with plastic wrap and refrigerate overnight.

The next morning, discard plastic wrap and set insert into slow-cooker base. Pour chicken broth over pork, cover with lid, and cook on low until pork is very tender, 8 to 10 hours. When cool enough to handle, shred pork butt and ham hocks, discarding excess fat from both as well as small bones from ham hocks.

Pour 1-1/2 cups BBQ sauce over meat, tossing to combine, and let stand until meat has absorbed most of sauce, 10 to 15 minutes. Season with salt and pepper to taste. Serve the pork piled high on white bread or hamburger buns, with plenty of coleslaw and pickle chips on top, passing remaining sauce and Tabasco separately.

 

Yields

12-14 servings