A friend of mine had a delicious recipe that she shared w/ me that involved a rump roast and I told the hubby about it and he definitely thought we should make it...soon. So this week's grocery list included purchasing the roast. However, I bought the wrong kind!! I bought pork instead of beef. I guess that should tell you how coo coo I've been these days. LOL Must be lack of sleep!
Anywho, we made Crockpot Pulled Pork for dinner tonight and it was pretty darn good if I do say so myself. Mimi even stayed and enjoyed it too! I think it would have been better w/ a vinegar-type of BBQ though but I thought I'd share in case anyone's interested. Enjoy!
Slow Cooker Pulled Pork (spice rub from Cooks Illustrated)
Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper
1 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional)
2 cups barbecue sauce
1. Mix all spice rub ingredients in small bowl.
2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)
3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.
4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.
5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.
