This pulled pork recipe satisfied die-hard barbecue fans from Arkansas and North Carolina, so you know it's good! The pork was moist and perfectly tender, with excellent flavor. The BBQ sauce was savory and spicy, with a really complex flavor. Best of all, this is one of the easiest recipes ever since it cooks up in the slow cooker while you're at work. The sauce is also a breeze: everything just gets thrown into the blender and then simmered for about 15 minutes until thick and delicious. I served the pulled pork with collard greens and homemade bread for a perfect summer dinner.
I'm sending this post off to BSI: Cumin!
Slow Cooker Pulled Pork (adapted from My Husband Cooks)
6 pounds bone-in pork butt
1 cup dark brown sugar
3/4 cup salt
2 T chili powder
2 T cumin
1 T red pepper flakes
1/2 tsp cayenne
1 cup chicken stock
Combine the sugar, salt, chili powder, cumin, red pepper flakes, and cayenne in a bowl. Stir well to combine. Rub the pork all over with the spice rub, and then place in a large container and chill overnight. The pork will release some liquid, so be sure your container is large enough to prevent overflow.
In the morning, place the pork in the slow cooker with the chicken stock. Cover and cook on low for 8-10 hours, until tender. Transfer the pork to a large pot and cook in a 275 degree oven for about half an hour to help it crisp up. Serve with barbecue sauce.
Spicy Apricot BBQ Sauce (adapted from Coconut and Lime)
1/4 red onion, diced
12 ounces tomato paste
1/2 cup balsamic vinegar
1/4 cup Coca-Cola
1/4 cup Worcestershire sauce
1 1/2 T mustard powder
1 T ground black pepper
1 T ground chipotle (less if you're sensitive)
1 T unsalted butter
1 tsp mesquite liquid smoke
2 apricots, finely diced
1 T muscovado sugar (or brown sugar)
Put everything in a blender or food processor and blend until smooth. Pour into a saucepan and heat over medium-low heat for about 15 minutes, stirring often. Remove from heat and let sit at least a few hours to allow the flavors to develop. Reheat before using.