Saturday, January 29, 2011

Spicy Crockpot BBQ Pulled Pork

An easy crockpot BBQ pulled pork, cooked with onion, barbecue sauce, chicken broth, mustard, hot sauce and liquid smoke, perfect for shredding for sandwiches; shown here with Sweet Potato Fries.
An easy crockpot BBQ pulled pork, cooked with onion, barbecue sauce, chicken broth, mustard, hot sauce and liquid smoke, perfect for shredding for sandwiches; shown here with Sweet Potato Fries.

Spicy Crockpot BBQ Pulled Pork

I purchased a pork shoulder, just under 9 pounds, at the Commissary the other day with the intention of making some kind of crockpot cheater pulled pork with it. I had seen Sandra Lee do a substantially smaller pork butt on Food Network recently, cooking it in a mixture of barbecue sauce, chicken broth and mustard. It looked really good, though I wondered if using a sauce with all that fat produced from the pork would really make a difference.

I pulled out my 6-1/2 quart oval crockpot to cook this monstrosity in, and let me tell you, it pretty much filled up that pot! A big piece of fatty pork in a crockpot did make me a little nervous about overflow to be honest, especially since I was cooking this overnight, so I set the crockpot onto a rimmed baking sheet, just in case. Thankfully my fears never manifested, although I admit my sleep did suffer a bit!

Here's how to make it.

Slice up an onion and scatter that all over the bottom of the crockpot. Season the shoulder all over with salt and pepper and place it into the crockpot, fat side up. Whisk together 1-1/2 cups of your favorite homemade or commercial barbecue sauce, 1/2 cup of chicken broth, 1/4 cup of yellow mustard, 2 teaspoons of hot sauce and a couple dashes of liquid smoke.


Pour that mixture all over the top and sides of the pork, cover and cook on low for about 10 hours or until the pork is cooked through, somewhere between 160 and 170 degrees on an instant read thermometer.


Remove the pork and let it rest for about 10 minutes. The pan drippings are pretty fatty, but also tasty, so if you want to use them, carefully pour them off into a saucepan. Tilt the pan to scoop off as much of the fat from the top as you can. Bring that to a boil on the stovetop and boil, stirring regularly, until mixture is reduced and thickened. Otherwise, just use some additional bottled sauce over the pork. The pork is actually nicely flavored anyway.


Pull the top layer of fat off of the pork and remove the meat. 


Shred as desired. This meat was nice and juicy and infused with flavor.


It really didn't need any embellishment, but since I did boil down the reduced pan drippings, I decided to spoon some of the sauce on each sandwich. Just delicious.  Use leftovers to make this fantastic BBQ Pork Brunswick Stew - I think you'll love it!


For more of my favorite pulled pork recipes, visit my Pinterest page!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!



Yum

Recipe: Spicy Crockpot BBQ Pulled Pork

©From the Kitchen of Deep South Dish
Prep time: 5 min |Cook time: 10 hours | Yield: Depends on roast size

Ingredients
  • 1 large Vidalia or other sweet onion, sliced
  • 6 to 9 pound pork shoulder
  • Kosher salt and freshly cracked black pepper
  • 1-1/2 cups of commercial or homemade barbecue sauce
  • 1/2 cup of chicken broth
  • 1/4 cup of yellow mustard
  • 2 teaspoons of hot sauce
  • Couple dashes of liquid smoke (like Colgin), optional
Instructions

Scatter the onions in the bottom of a 6-quart or larger crockpot. Season the pork with salt and pepper and place on top of the onions, fat side up.

In a separate bowl, whisk together the barbecue sauce, chicken broth, mustard, hot sauce, and liquid smoke; pour all over and around the pork. Cover and cook on low for about 10 hours, or until the pork is cooked through, somewhere between 160 and 170 degrees on an instant read thermometer.

Carefully transfer the pork to a platter and let rest for 5 to 10 minutes. Serve with additional sauce or if desired, reduce and defat the sauce from the crockpot. Carefully pour the juice from the crockpot into a saucepan, tilt the pan and spoon off as much of the fat as you can. Bring the mixture to a boil; boil until reduced by half and thickened, stirring regularly.

Shred or chop the pork, toss the meat with some sauce, or put the sauce in a squirt bottle for the table to top individual sandwiches. Serve on warmed buns and with coleslaw, if desired.

Leftovers? Try this BBQ Pork Brunswick Stew!

Source: http://deepsouthdish.com

Cook's Note: I used Sweet Baby Ray's BBQ sauce, Slap Ya Mama hot pepper sauce and a 8+ pound pork shoulder.

Instant Pot: Cut the roast into several pieces, season with salt and pepper and sear in batches in oil on saute. Remove and add onions, cook for 3 minutes, return roast to pot and pour sauce on top. Seal and set on manual for 99 minutes at high temperature. Let pressure release naturally for 15 minutes, then do a quick release. Use tongs to remove pork which should be falling apart. Use two forks to gently shred. Skim fat from top of sauce and discard; remove 1/4 cup sauce and set aside to cool. Mix with 2 tablespoons cornstarch, turn pot to saute and bring sauce to a boil. Stir in cornstarch slurry and boil for 3 minutes. Spoon some over the shredded pork and offer rest at the table.


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©Deep South Dish
Adapted from a Sandra Lee recipe.
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Posted by on January 29, 2011

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