The last few days it has been unpleasantly hot in our corner of Hippytown. While we are blessed with cool evenings and a nice breeze, and a house that remains mostly cool during the day (as long as you don’t open any doors or windows), we’ve also had temperatures soaring into the high 90s and low 100s and we don’t have air conditioning. Saturday we solved the problem by going to the mall, today, I’m not sure what we’re going to do.
It is too hot to cook. We could grill, but then one of us would have to venture out into the heat and we’d have to open and close the door which would let hot in. We could order pizza, but that gets expensive. We could eat salad, but sometimes you want something more.
I am so glad I have a crock-pot: dinner tonight will be pulled pork sandwiches probably accompanied by a fruit salad. The house smells amazing, if it gets unbearably hot in the kitchen I can put it in the garage (so far so good). The pulled pork will likely also be lunch tomorrow, and the day after that as well.
- 1/4 cup brown sugar
- 1/4 cup sweet paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 5 lbs. boneless pork butt (also called Boston Butt), quartered and trimmed
- 1 cup bbq sauce + extra for serving (we used Bull’s-Eye Origional)
- cider vinegar
- Combine sugar, paprika, garlic powder, onion powder, cumin, cayenne and 1/2 teaspoon salt in bow. Using fork, prick pork all over. Rub sugar/spice mixture over pork, wrap tightly in plastic wrap & refrigerate 8-24 hours. Unwrap pork and place in slow cooker.
- Spread bbq sauce evenly over pork, cover and cook until pork is tender 9-11 hours on low, or 5-7 on high.
- Transfer pork to large bowl, let cool slightly, shred into bite-size pieces discarding excess fat. Let braising liquid settle 5 min, then remove fat from surface using large spoon. Season with salt, pepper and vinegar to taste.
- Toss shredded pork with 1 cup braising liquid, add more liquid as needed to keep meat moist. Serve with bbq sauce.
From America’s Test Kitchen Slow Cooker Revolution p. 80, serves 8