I love pork, my friends. One of my favorite carnivorous delights is a cheap (.98 a pound on special!), delicious, bone-in pork shoulder, slow cooked to fall-apart, velvety, goodness. Yes, I am a big fan of pulled pork. Not only does it make a delicious barbecue sandwich, it can also be used in tacos, hash, or right out of the fridge when you just need something to curb that protein craving. Maybe not the healthiest alternative, but worth making every once in a while. If you get a big roast, you can get several meals out of it. I would suggest if you’re going with the traditional pulled pork barbecue sandwich, you top it with a bit of sauce and a crispy, tangy coleslaw to round it out. Good old Lay’s potato chips and an ice cold watermelon and you got yourself a midweek party in the backyard. Go ahead! invite the neighbors and make it a night!
Note: I was out of liquid smoke. And I skipped the root beer because I had plans for the leftovers that needed less sweetness, more spiciness. But I’m sure it would be delicious with both added in. I also doubled all ingredients because I had a 9 lb roast. I had a good bit of the rub left over. Stored in an airtight container, it will be ready to go the next time pork shoulder is on sale.
Spice Rub from The Outdoor Table by April McKinney
1 T brown sugar
2 t chili poweder
2 t gr0ound cumin
2 t paprika
2 t salt
2 t ground black pepper
1 t garlic powder
1 t onion powder
½ t ground cinnamon
In a small bowl stir together the brown sugar, chili powder, cumin, paprika, salt, pepper, garlic powder, onion powder, and cinnamon.
1 3 to 4 lb trimmed pork shoulder
1 c root beer
2 T liquid smoke
Rub the spice rub all over the meat. Place in a slow cooker, and pour in the root beer and liquid smoke. Cook on low for 7 to 8 hours. When the pork is done, remove it from the slo9w cooker and pull it apart using two forks. Makes 10 to 12 servings.