Slow-Cooker Pulled Pork
Sunday, 7 April 2013
Happy spring everyone! This month my daughter turns one, and so far there has been a whirlwind of potlucks, picnics and celebrations, beginning with Easter last weekend. I discovered the perfect barbecue dish for such occasions – pulled pork, slow-cooked in the crock pot. It just cooks all day long and literally falls apart when it’s done, and it melts in your mouth! Then I picked up some gluten-free rosemary rolls from the gluten-free bakery to make sandwiches, as well as a jar of old-fashioned sauerkraut for the perfect accompaniment.
Here’s my spice rub/marinade for the pork:
1 tsp cayenne
1 tsp ground cumin
1-2 tsp sea salt (depending on size of the roast)
3 cloves garlic, pressed
Take a 4 to 6-lb pork butt roast and score the fat with a sharp knife. Then rub with this mixture. Layer some sliced onion in a crock pot and top it with the roast, add 1/2 cup water or stock, and let it cook all day on low. You will know that it is ready when it starts to just fall apart. Then simply shred it right there in the crock pot and allow it to soak up all the juices from the cooking liquid. Serve it alone or on some gluten-free rolls. You could add BBQ sauce, but you don’t even really need it – the meat is so flavorful from cooking in its own juices all day long!