Are you missing the hot BBQ weather already?
For our Winter Series this week, we are sharing a Summer favourite, winter style… tender, juicy, delicious, and versatile Pulled Pork made in the slow cooker — not on the barbecue.
- 1 pork shoulder or pork butt (7 to 8 pounds with bone, 6 to 7 pounds if boneless)
- 2 tablespoons pink salt
- 3 tablespoons dark brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon freshly ground black pepper
- 1 tablespoon chili powder
- 1 tablespoon spicy paprika
- 2 teaspoons dry mustard
- 2 teaspoons garlic powder (no salt)
- 2 teaspoons onion powder (no salt)
- 1 teaspoon corn or potato starch (or 2 teaspoons of flour)
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon celery seeds
- 2 medium onions, quartered
- 1/2 cup maple syrup diluted in 1 cup of warm water
- 1 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- Heat the oven. Arrange a rack in the middle of the oven and heat to 260°C. Line a rimmed baking sheet with aluminum foil, then fit a wire rack inside it.
- Make the spice rub placing the salt, brown sugar, paprika, black pepper, chili powder, smoked paprika, dry mustard, garlic powder, onion powder, cornstarch, cayenne, and celery seeds in a small bowl and stir to combine.
- Pat the pork dry with paper towels. Evenly coat the pork with 1/2 of the rub, then place it on the wire rack fat-side up if possible. Roast until the pork is sizzling with a bit of char on the edges, about 10 minutes, but don’t let the spices burn and turn acrid.
- Meanwhile, place the onions in a 6-quart or larger slow cooker. Sprinkle with the remaining rub. Pour in the maple syrup, vinegar, and Worcestershire.
- Transfer the pork to the slow cooker. Cover and cook on the LOW setting until the pork is soft enough to pull apart with a spoon, 14 to 16 hours.
- Transfer the pork to a large bowl and let stand until cool enough to handle. Pull the meat apart into large chunks or shred with a fork, discarding any bone, connective tissue, and large clumps of fat.
- Fit a fine-mesh strainer over a medium bowl. Pour the cooking liquid through the strainer and discard the solids. If you are serving immediately, spoon off as much fat as possible from the surface. For best results, refrigerate until the fat solidifies and collects on top, then scrape off and discard the fat (keep the meat covered and refrigerated during this time).
- Toss the meat with enough defatted cooking liquid to moisten. Serve the meat warm, or let cool, cover, and refrigerate to use in other recipes.
You can make the spice rub ahead and stored in an airtight container at room temperature for a few months.
And you can also store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months – ours never lasted that long.
We really hope you are enjoying our Winter Series and if you missed any recipe, check our Family Recipes page and enjoy!