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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:
â—¦ 1 tablespoon sweet paprika
â—¦ 1 tablespoon smoked paprika
â—¦ 1 teaspoon salt
â—¦ 1 teaspoon celery salt
â—¦ 1 teaspoon ground black pepper
â—¦ ½ teaspoon onion powder
â—¦ ½ teaspoon chile powder
â—¦ ½ teaspoon crushed red pepper
â—¦ ½ teaspoon garlic powder
â—¦ ¼ teaspoon cayenne
â—¦ 4 pounds boneless pork shoulder or Boston butt
â—¦ 1 onion, thinly sliced
â—¦ 1 cup beer

For the sauce:
â—¦ 1 ¼ cups ketchup
â—¦ 1 cup dark brown sugar
â—¦ ¼ cup sorghum
â—¦ ¼ cup cider vinegar
â—¦ ¼ cup water
â—¦ 1 tablespoon Worcestershire sauce
â—¦ 2 ½ teaspoons ground mustard
â—¦ 2 teaspoons smoked paprika
â—¦ 1 teaspoon salt
â—¦ ½ teaspoon ground black pepper
â—¦ ½ teaspoon garlic powder


Recipe

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