Prep 24 hrs
Cook 8 hrs
This recipe was printed in a Williams Sonoma catalog and is based on the pulled pork served at Danny Edwards BLVD BBQ in Kansas City, Missouri.
- 1⁄4 cup lightly packed dark brown sugar
- 2 tablespoons kosher salt
- 2 tablespoons paprika
- 1 tablespoon fresh ground black pepper
- 1 teaspoon dried thyme
- 2 teaspoons ground coriander
- 1 tablespoon dried English mustard powder
- 2 teaspoons fennel seeds
- 2 teaspoons garlic powder (or onion)
- 1 (3 -4 lb) boneless pork shoulder
- 6 garlic cloves, peeled
- 1 1⁄2 cups apple juice
- 1⁄2 cup water
- in bowl, combine brown sugar, salt, paprika, pepper, thyme, coriander, mustard powder, fennel and garlic powder.
- Score diamond pattern on fatty side of pork. Insert knife into pork to create 6 small pockets; insert 1 garlic clove in each.
- Rub pork all over with 8 tablespoons spice mixture; reserve rest. Wrap pork with plastic; refrigerate overnight.
- Preheat oven to 350 degrees. Remove plastic from pork; place fat side up, in oven-safe insert of slow cooker. Roast in oven for 45-60 minutes. Transfer insert to slow cooker base; add apple juice and water. Cover; cook on low, turning pork occasionally, 6-7 hours. Transfer pork to cutting board, reserving cooking liquid. Roughly chop meat with cleaver.
- Place meat in bowl, allow to stand 5-10 minutes. Strain off any additional cooking liquid and add it to reserved cooking liquid. Ladle 1/2 to 3/4 cup of reserved liquid back over meat. Stir in 1-2 tablespoons spice mixture. Serve with rolls and BBQ sauce of your choice.
I didn't follow the recipe exactly, as I had been looking at a number of other recipes for slow cooker pulled pork, so I won't rate it. However, I did follow fairly closely and was very pleased with the result, as I had never tried to make pulled pork before.