Shelly's Recipe

NORTH CAROLINA PULLED PORK - Crock pot

Category: Sandwiches

Spice Rub
4 tbsp paprika
3 tbsp dark brown sugar
2 tbsp chili powder
1 tbsp ground cumin
1 tbsp ground black pepper
2 tsp table salt

Pork
3 smoked ham hocks
1 boneless pork butt (Boston butt), 5 to 6 lbs
2 cups low-sodium chicken broth

Sauce
1 cup cider vinegar
3/4 cup ketchup
3 tbsp dark brown sugar
1 1/2 tsp hickory or mesquite liquid smoke
Tabasco sauce for serving

For the spice rub: In small bowl, combine paprika, brown sugar, chili powder, cumin, pepper, and salt.

For the pork: Using a sharp knife, slice lengthwise down the center of the roast and pull the two sides apart. Cut a horizontal slit into each lobe of meat so the roast will sit flat on the cutting board. Apply the spice rub with your hands, massaging the spices deep into the meat. Loosely reshape the meat back to its original size so it will fit in the slow cooker.

Place ham hocks in bottom of slow-cooker insert. Place the roast on top of ham hocks, tucking meat down into slow cooker as far as possible. Cover insert with plastic wrap and refrigerate overnight.

The next morning, discard plastic wrap and set insert into slow-cooker base. Pour chicken broth over pork, cover with lid, and cook on low until pork is very tender, 8 to 10 hours.

Using 2 large spoons, carefully transfer pork butt and ham hocks to rimmed baking sheet. Using two forks, separate pork butt into large chunks. Set aside to cool slightly. When cool enough to handle, shred pork butt and ham hocks, discarding excess fat from both as well as small bones from ham hocks.

For the sauce: While pork is cooling, pour cooking liquid through strainer into medium saucepan. (You should have 5 to 6 cups.) Using large spoon, skim excess fat from surface. Bring to boil over medium-high heat and cook until liquid is reduced to 1 cup, 30 to 40 minutes. Whisk in vinegar, ketchup, and brown sugar, and simmer for 1 minute. Off heat, stir in liquid smoke. (You will have about 3 cups.) Pour 1 1/2 cups sauce over meat, tossing to combine, and let stand until meat has absorbed most of sauce, 10 to 15 minutes. Season with salt and pepper to taste. Serve, passing remaining sauce and Tabasco separately. Serves 8 to 10

Make Ahead: If you’re worried about getting home in time to check on your slow cooker, start the pulled pork before going to bed. In the morning, transfer the meat and liquid to a large bowl and refrigerate until ready to proceed (up to three days). To finish the recipe, remove the solidified fat on top of the cooking liquid, transfer the defatted liquid and pork to a Dutch oven, and cook over medium-low heat until warmed through. Proceed with the recipe from step 4.