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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 sammiches 207g Recipe makes 10 sammiches) The following items or measurements are not included below: mesquite powder |
||
| Calories 317 | ||
| Calories from Fat 187 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.8g | 32% | |
| Saturated Fat 7.1g | 35% | |
| Monounsaturated Fat 9.2g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 80mg | 26% | |
| Sodium 786mg | 32% | |
| Potassium 477mg | 13% | |
| Total Carbohydrate 11.4g | 3% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 9.6g | ||
| Protein 19.9g | 39% | |
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Ingredients
- 2 1/2-4 lbs boneless pork shoulder
RUB
- 3 tablespoons dark brown sugar
- 2 tablespoons cajun seasoning
- 1 tablespoon salt
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon fresh ground black pepper
- 1 tablespoon dried chipotle powder
- 1/2 tablespoon
- 1/2 cup frozen apple juice concentrate
- 1/2 cup cider vinegar
Directions
1
Combine the rub spices and coat the shoulder.2
Bag the rubbed sholder overnight in the fridge.3
Put Apple juice and vinegar in crockpot and add the shoulder and the rub that's stuck on it.4
Start the pot on high, turn down to med after an hour and a half.5
Cook for 12 hours total, 10 hours if your pot has no medium setting.6
Remove the shoulder and let rest for at least half an hour.7
Pull shoulder apart with a couple of forks.8
Place the pork on a cheap bun or Wonder bread with your favorite BBQ sauce and some slaw if you want to be traditional.
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- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Meat > Pork
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > > 1 day
- Preparation > Equipment > Crock-Pot
- Preparation > Number of Servings
- Occasion > Holiday/Event > Non-Religious > Kwanzaa
- Occasion > To Go... > Potluck
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Featured Reviews for This Recipe
From: Oh!Susannah
On Jun 11, 2008
I've proabably made this at least three or four times now. Its fabulous! The last time I made it I used orange juice and beer as the liquids and it works just fine. I also added a little garlic powder to the rub.
From: Chef #443166
On Jun 2, 2008
Dude!! Awesome pulled pork!! I usually use the smoker for this but that's such a pain in the @ss. This is great... very easy... only added a few minor things (that are totally my cooking style/preference/secrets!) but overall this dish rocks!! Quick tip... throw you a whole head of garlic in the crock pot while cooking. I'm italian, so i gotta have my garlic!
From: T. Woolfe
On Dec 20, 2002
A substitution that works. Liquid smoke for the Mesquite powder and get a can of chipoltie in adobo and use 1 deseeded for the chipoltie powder. Chipolties are smoke dried Jalipinos not quite as hot as cayenne and with a nice smokey accent.
From: Chef #184195
On Feb 19, 2005
I made this for dinner last night for my husband Oh My Gosh! Divine! I left it in the crockpot for about 14 hours on low (since mine does not have a medium setting) and the pork just melted in our mouths. The flavor was both sweet and smoky. Absolutely Delicious!
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