Barbecue Style Pulled Pork
Prep Time: 30 minutes Cook Time: 6 hours Yield: 10-12 sandwiches
- 3.5 Lbs boneless pork shoulder
- 2 Tbs Salt
- 1Tbs Black Pepper
- ½ Tbs Paprika
- ½ Tbs ground Cumin
- ½ tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1tsp dried thyme
- Pinch Cinnamon
- Pinch Allspice
- 1 large green apple, roughly sliced
- 1 tsp fennel seeds OR a few fennel stalks
- 2 cups chicken or pork stock
- Your favorite BBQ Sauce (optional)
- Buns (I like potato)
- Witt’s Pickles Sweet Cumin Onions
- Trim any large bits of gooey fat and connective tissue from the pork, and cut into 2 inch cubes.
- Mix the spices, and dried herbs together in a bowl and coat the pork, reserving any leftover rub.
- Sear the pork on all sides in a hot skillet. While the pork sears, roughly chop the apple and line the bottom of a slow cooker with it, and add the fennel seeds or stalks. As each piece of pork finishes searing, add it to the slow cooker on top of the apple and fennel.
- Once the pork is done, add some of the stock to the pan and use it to help loosen the bits on the bottom, before adding it to the slow cooker with the pork and the rest of the stock. Let this cook on low, tightly covered for 3 hours.
- Remove the lid, stir and loosely cover (I like to prop the lid up on a wooden spoon or two) for another two hours to let the stock reduce a bit. Remove the pork and transfer the cooking liquid into a sauce pan on high heat to further reduce, but don't let it get thicker than a sauce.
- Shred the pork with a couple of forks, then add a bit of the reduced cooking liquid; just enough to keep everything moist. Pile high on the buns, and top with Witt’s Pickles Sweet Cumin Onions. You can add your favorite BBQ sauce, if you want, but the pork should be plenty moist and flavorful with just the cooking liquid.