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Sandwich Time

I just love a good pulled pork sandwich, served with sliced onion and pickles. Here's a great pulled pork recipe for your slow cooker.

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Pulled Pork in the Slow Cooker

This is my go-to recipe for pulled pork. It is absolutely delicious; I've never tasted better. Use this to make tacos, burritos and sandwiches. There are some variables here, the size of the roast being the first. If your roast is less than 3 pounds, you should be conservative with the barbecue sauce. If the roast is more than 3 pounds, use more sauce. The amount of sauce can also be a matter of personal taste. Some people like pulled pork almost soupy, but that's not me. I use just enough to moisten all the pulled pork and give it a nice, rich color. This recipe will not disappoint.

  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons sweet paprika
  • 1 3-pound boneless pork shoulder roast at room temperature
  • 1 to 1 ½ cups of your favorite barbecue sauce (Stubb's)
  • 1/3 cup water
  1. Spray a 6-quart slow cooker with cooking spray.
  2. Combine the salt, pepper, garlic powder and paprika, and rub mixture evenly over the pork.
  3. Place roast in the slow cooker, and add the water to the slow cooker. Cover and cook on Low for 7 to 8 hours, or High for 3 to 4 hours. Pork will be falling-apart tender.
  4. Transfer the pork to a cutting board, and allow to cool enough to handle. Using 2 forks or pork claws, shred the pork. Cover and set aside.
  5. Pour off the remaining liquid in the slow cooker, and wipe out with paper towels. Spray slow cooker with cooking spray.
  6. Return the shredded pork to the slow cooker, and gradually add the barbecue sauce until well mixed and moistened to your liking.
  7. Cover and cook on High for 10 to 15 minutes until hot.

Variations: A pair of pork claws or kitchen claws speed up the pork pulling process.

Kitchen tools you'll need: Slow Cookers, pork claws or kitchen claws, Stubbs BBQ Sauce

More recipes:Pot Roast in the Slow Cooker recipe.

Lone Star List

Here are some things that caught my eye this week!

  1. Fort Worth Weekly: Thanks, Zalat! A fun late-night visit to DFW's Zalat Pizza.
  2. Mexican Please: Easy Jalapeno Hot Sauce
  3. 360 West: The Way We Eat Chef Julia Dunaway’s switch to plant-based cooking has paid off personally and professionally. by June Naylor.
  4. Daily Texan: Former Longhorn Cedric Griffin’s barbecue truck is 'family' business
  5. NYT Food: That Dish, That Restaurant: Vivid Memories to Savor Our critic hasn’t eaten out in more than two months. But recipes can let us recapture certain tastes and moments, and remember how a restaurant meal can enchant.
  6. James Beard: How Top Chef contestants are handling the COVID-19 crisis - Kevin spent $250,000 to make his dining rooms bigger - thinking this was his moment to attract more customers. Then COVID-19 happened.
  7. New in the Book Pile!
    Smokelore: A Short History of Barbecue in America by Jim Auchmutey.

New Cookbooks We're Reading

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