So Alex got me this sweet crock pot for my birthday this summer, and I’ve been waiting months for a perfect cold Sunday to kick back and cook up some BBQ pulled pork.
Now before anyone gets all up in my face and yells that this is not BBQ at all (I’m looking at you, Tim), let it be known that I fully understand this is not BBQ at all, but merely a city kid’s indoor imitation of it. You might even call it cheating, but you had better not, because it took me 12 effing hours.
I searched around quickly for this, but the basic recipes (here, here, here) are all pretty much the same, with the only main argument about how long you should cook it for. So I went out to the supermarket and bought a giant pork shoulder, which surprisingly cost about 8 bucks – pretty great considering I’ve got a good 10+ meals coming out of this. The shoulder was so big that I actually had to chop it up a bit to get it to fit in the slow cooker.
Now, ya’ll might yell at me again ’bout this, but as much as I love pulled pork, I’m not a huge fan of the sauce. I often find traditional BBQ sauce too ketchup-y, and you know how we feel about ketchup. So instead I whipped up my own semi-hot sauce: Sriracha, white wine vinegar, worcestershire sauce, garlic, sugar, salt and pepper.
So I poured the sauce on my pork shoulder, set the thing on low and let it cook there for eight hours! I am not the most patient chef ever, to say the least, so as you can imagine I was a little antsy all day. I checked it after 8 hours, and, as one of the recipes recommended, at that point began to remove the fat. I felt like a pretty hardcore butcher chopping off fat. The meat tasted good, but not quite as tender as I wanted, so I put it back on to simmer for another four hours. This of course meant I didn’t even get to eat it for dinner that night, but I was determined to get this one right…