Slow-Cooked South Carolina Pulled Pork

[slider9499]

Slow-Cooked South Carolina Pulled Pork

Ingredients

• 1 tablespoon onion salt
• 2 tablespoons sweet Hungarian paprika
• 1/4 cup packed light brown sugar
• 2 teaspoons chili powder
• ½ teaspoon ground allspice
• 1/2 teaspoon freshly ground black pepper
• 2 ½ pounds boneless pork shoulder
• 2 tablespoons vegetable oil
• 3/4 cup apple cider vinegar
• 2 teaspoons hot pepper sauce, such as Tabasco

Steps

1. Combine the onion salt, paprika, 1 tablespoon of the brown sugar, the chili powder, allspice and black pepper in a medium mixing bowl. Reserve 1 tablespoon of the spice mix; rub the remaining spice mix all over the pork. Wrap the pork in plastic wrap and refrigerate for 1 hour or overnight.
2. Heat the oil in a large skillet over medium-high heat. Add the pork and cook, turning to brown it on all sides; this will take about 16 minutes. Transfer to a 4- to 5-quart slow cooker.

1. Add the vinegar, the reserved tablespoon of the spice mix and the remaining 3 tablespoons of brown sugar to the skillet; as the mixture begins to boil, use a wooden spoon or spatula to dislodge any browned bits on the bottom of the skillet. Transfer the mixture to the slow cooker.
2. Cover and cook on LOW for 6 to 10 hours, until the pork is fork-tender.
3. To serve, remove the pork from the cooker and cut it into ½-inch-thick slices, then use 2 forks to shred the slices into bite-size pieces.
4. Add the hot pepper sauce to the liquid in the cooker, then return the pork and any accumulated juices to the cooker and toss to coat with the liquid. Serve warm, or keep warm for up to several hours.

[Richtee]

I realize it’s a “style” but that is WAAAY much sugar to my tastes, and mind. You can skip the oil, the pork fat will come out. Also, I’d deglaze the pan with half a beer instead of scraping. Allspice? I got nothing there. Again- it’s a style.

On 2nd thought I see it’s shoulder. Might need a bit of oil for browning. Usually it’s butt used for PP. But ya CAN use shoulder.

[gmotoman]

I'll admit when I want pulled pork in the wintertime I use the old crock pot. I like the sounds of this recipe. Thank you for sharing.

[slider9499]

1/4 cup of brown sugar is a lot?

[gmotoman]

1/4 cup of brown sugar is a lot?

To Rich apparently. I love his rub but I had brown sugar and /or maple sugar powder to it. Sometimes I like my ribs sting your teeth sticky and drippy.

[Richtee]

To Rich apparently. I love his rub but I had brown sugar and /or maple sugar powder to it. Sometimes I like my ribs sting your teeth sticky and drippy.

LOL..and..yer not the only one. But like the salt... I prefer to keep such ingredients to a min. One can ALWAYS add salt and sugsr if desired. I concentrate on the more “important” ingredients.

And I DO detest a lolly-pop when I expected a rib

[crusty ol salt]

Here's the deal.
Opinions are like assholes and they all stink..... That said....

Everybody has there own preference when it comes to BBQ or Dutch's wicked baked beans. Some are asking what do baked beans have to do with this conversation. Well nothing and everything.

For the first time since I started making them 10 years ago I had someone tell me they were too sweet. Well heck, I thought I was making the perfect baked beans for 10 years. I guess not.

And....

When it comes to smoking a butt I could never seem to get the bark right. until I backed off the on the sugar. Now those butts are not as black and the crust is not as moist. I always use a finishing sauce and sweet heat BBQ sauce on the side.

Soooo

Lets talk about that dawg gone crock pot. This winter the weekend weather has been a rare form of suck. Gale warnings, high winds, small boat warnings on the Chesapeake Bay, coastal flooding and cold. Well I had a butt all thawed out and the weather was crap, into the crock pot it went. Yes sir.... I did draw the line at adding liquid smoke.

The only issue I have with this recipe is the name, when did to start cooking BBQ in South Carolina......