Monday, February 15, 2010

Pulled Pork

Pulled Pork is one of my favorite things to make.  It's super easy and it makes a ton, so there's always leftovers or plenty if you decide to have folks for dinner. The first night we had pulled pork sandwiches and I made pulled pork quesadillas for our leftover night.  I love to put cole slaw on my pork sandwiches, but neither of my boys eat it, so I didn't make any this time.  The quesadillas were great the next night with a side of black beans and avocado.

This recipe is made in a slow cooker. However, if you don't have one you can do the same thing in in a dutch oven on the stove.

3-4 lb boneless pork butt or shoulder
1 Tbsp Tony Chachere's Creole Seasoning (the world's best combo of spices!  you can put it on anything. if you don't have any, get some.  now.  we can buy it here in Guam, so you can probably get it just about any where)
1/4 C firmly packed brown sugar
1 C of bbq sauce
1/2 can of dark soda
1/4 C garlic chili sauce
1 can of crushed pineapple (or 1 can of peaches)
2 tbsp spicy mustard

Combine the Tony's and brown sugar.  Rub all over pork.  Place pork in slow cooker.  Add rest of ingredients and any rub that was left over to slow cooker.  Set to high and cook for 5 hours.  Check at about 4 1/2 hours and shred using two forks.   If it doesn't shred easily, it needs to cook a while longer.  This recipe is a little on the spicy side, to reduce heat decrease chili sauce.


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