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    Slow Cooker Pulled Pork with Homemade Barbecue Sauce

    Source of Recipe

    "The Southern Sympathy Cookbook" by Perre Coleman Magness

    Recipe Introduction

    "As a born and bred Memphian, my blood runs part barbecue sauce. So, with the best barbecue in the world available 5 minutes from my house in every direction, I don't bother to smoke my own meat. But pulled pork shoulder is a wonderful thing to take to those in need of a comforting meal. Friends brought us a pork shoulder meal after my father's funeral and it was the perfect remedy. We absolutely devoured it. This slow cooker recipe is a treat. For very little work, you get a delicious result that feeds a crowd. Pork shoulder will keep in the fridge for several days; it can be put on buns, over lettuce, or eaten straight up. I use a smoky version of my house barbecue spice and a homemade tangy sauce."

    List of Ingredients

    For the pork:
    ◦ 1 tablespoon sweet paprika
    ◦ 1 tablespoon smoked paprika
    ◦ 1 teaspoon salt
    ◦ 1 teaspoon celery salt
    ◦ 1 teaspoon ground black pepper
    ◦ teaspoon onion powder
    ◦ teaspoon chile powder
    ◦ teaspoon crushed red pepper
    ◦ teaspoon garlic powder
    ◦ teaspoon cayenne
    ◦ 4 pounds boneless pork shoulder or Boston butt
    ◦ 1 onion, thinly sliced
    ◦ 1 cup beer

    For the sauce:
    ◦ 1 cups ketchup
    ◦ 1 cup dark brown sugar
    ◦ cup sorghum
    ◦ cup cider vinegar
    ◦ cup water
    ◦ 1 tablespoon Worcestershire sauce
    ◦ 2 teaspoons ground mustard
    ◦ 2 teaspoons smoked paprika
    ◦ 1 teaspoon salt
    ◦ teaspoon ground black pepper
    ◦ teaspoon garlic powder


    Whisk all the spices and salts together in a small bowl, then sprinkle them all over the pork, pressing the rub into the sides of the meat. Place the sliced onions in the bottom of a 7- to 8-quart slow cooker and place the pork on top. Pour the beer into the bottom of the slow cooker. Cook until the meat is tender and falling apart, 5 hours on high or 8 hours on low. Lift the pork out of the slow cooker onto a rimmed baking dish and use two forks to shred the meat.

    The pulled pork can be cooled, covered, and refrigerated for up to 3 days. Serve at room temperature, or heat at 350 F in a tightly covered pan until just warm. The sauce can be stirred into the pork shoulder and reheated, or warmed in a saucepan and served on the side.

    For the sauce:
    Combine all the ingredients in a saucepan and whisk to blend well. Bring to a boil over medium-high heat, then lower the heat and simmer until thickened, about 10 minutes, stirring frequently. The sauce can be covered and refrigerated for up to a week.

    Serves at least 8;
    Makes about 2 cups sauce




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