By Emily
Having some family from the South, my husband grew up accustomed to a southern favorite which is real "southern style" pork barbeque. Here's a recipe that I came up with that most resembles the pulled pork we've had on our trips down south. It's a very vinegar-y slow cooked pulled pork, which you smother in yellow mustard or your favorite BBQ sauce if you need it less tart, and load onto good rolls. This is a one of my easy "guy" recipes... great for Sunday football or a day when you don't feel like slaving in the kitchen all day. And you can even freeze pints of this for a quick meal for 2 later.
You'll need:
2 onions, chopped in quarters, so you can pick it out at the end
2 Tbs brown sugar
1 Tbs paprika
2 tsp. salt
1/2 tsp ground black pepper
1 4-6 lb pork butt or shoulder
1 Tbs dry mustard (or 3 T. of whatever mustard you have in the fridge)
2 tsp sugar
3 cloves garlic, mashed slightly so you can pick it out at the end
2 cups of vinegar (cider or white or combo of both)
1/2 cup Worcester sauce
1 tsp crushed red pepper flakes
1/4 tsp cayenne pepper
Optional: 1 cup of water (if all the liquid does not cover the pork, I added approx a cup of water to cover the meat)
To make:
Sprinkle all dry ingredients on the meat, put meat in the slow cooker and cover with liquid and everything else in no particular order. Set slow cooker to HIGH for about 7+ hrs. The longer the better!
Break apart meat toward the end of the cooking with forks, and let cook for about another 30-60 minutes at least to let juices absorb again. Serve with soft rolls, or fresh bread (you can pull out the middle of the bread if too thick), and don't forget to dress your buns with yellow mustard or you can use mayo, BBQ sauce, etc. Tastes great with a side of coleslaw too!
2 onions, chopped in quarters, so you can pick it out at the end
2 Tbs brown sugar
1 Tbs paprika
2 tsp. salt
1/2 tsp ground black pepper
1 4-6 lb pork butt or shoulder
1 Tbs dry mustard (or 3 T. of whatever mustard you have in the fridge)
2 tsp sugar
3 cloves garlic, mashed slightly so you can pick it out at the end
2 cups of vinegar (cider or white or combo of both)
1/2 cup Worcester sauce
1 tsp crushed red pepper flakes
1/4 tsp cayenne pepper
Optional: 1 cup of water (if all the liquid does not cover the pork, I added approx a cup of water to cover the meat)
To make:
Sprinkle all dry ingredients on the meat, put meat in the slow cooker and cover with liquid and everything else in no particular order. Set slow cooker to HIGH for about 7+ hrs. The longer the better!
Break apart meat toward the end of the cooking with forks, and let cook for about another 30-60 minutes at least to let juices absorb again. Serve with soft rolls, or fresh bread (you can pull out the middle of the bread if too thick), and don't forget to dress your buns with yellow mustard or you can use mayo, BBQ sauce, etc. Tastes great with a side of coleslaw too!
