Pulled Awesome

PulledPork.yuummy

Get a Pork Shoulder (called Pork but or picknick but/shoulder sometimes at the grocery store)

1. Cut the skin off the pork but and then trim most of the fat. Leaving some marbled fat is good b.c it melts away and adds to the favour

2. cover the pork but in normal yellow mustard. If you have dry mustard, that is fine too. I've used both.

3. prepare a "dry rub" which is just a bowl full of tons of spices. I include the following
-garlic salt
-normal salt
-paprika
-pepper
-Cumin  (This is important if you like the real BBQ flavour, makes it taste more like BBQ than just a roast) 
-Any other spice you have in the cupboard is usually good. I sometimes buy a pack of mesquite or BBQ seasoning and add it in.

4. liberally apply the seasoning around the pork but patting it into the meat.

5. open up the crockpot, create a 1" angle halo out of tin foil to support the pork butt  (This will keep it somewhat above the juices as it initially cooks).

6. plop that sucker in

7. Time for juices. I find that the pork but will throw a ton of juices already, so we keep the moisture added to a minimum. I add the following:
- couple tablespoons of liquid smoke
- Apple cider vinegar
- Few shakes of Worchester Sauce

8. Cook on low for 8ish hours, or high for about 5. Its done when you can pull off a strand. You dont want it to be too mushy.

9 Drain the pork from all its juices, pull out the bone and any fat that you can see. Keep about a cup of juices on the side.
 
10. Gently pull apart and cover in BBQ sauce. I usually use the presidents choice Smokey Bold BBQ stuff. The BBQ sauce makes up for a good part of the taste, so make sure you have a good sauce.

11. If your pork is a little dry, add some of the juices you drained out ealier to the mix.


12. Cut open a bun, put in a bunch of pork, and then eat way too much. I like to put coleslaw on the bun as well to give it some crunch.

13. take a nap