So many uses, so little time, and so much flavour and deliciousness.
Pulled pork is so versatile. Pulled pork sandwiches, poutine, burritos, wraps, tacos, pizza…the possibilities are only limited by your creativity.
Therefore I feel everyone should have one kickbutt pulled pork recipe. [I’m trying not to swear, but it’s hard when it’s sooooo gooood].
This one contains no pop, no soda, no beer. It does contain FLAVOUR, and LOTS of it.
I like to keep things simple:
1 wicked spice rub mixture [if I do say so myself 😉 ];
2 cloves garlic;
1 bay leaf;
and that beautiful pork roast.
Step one starts the day before. I used a 2 lb pork roast for this recipe.
Cut two deep slits in the pork roast and shove the 2 garlic cloves deep down inside, now liberally rub with spice mixture.
Put in slow cooker insert with a peeled onion cut in half [easier to fish out of the juices later] and one bay leaf. Cover slow cooker insert with lid or cling wrap and put in the fridge overnight. We want to give the pork time to absorb those flavours before we start cooking it.
The next day add 2 cups of water [I would think you’d need 3 cups if 3 lbs] and turn on low for 8 hours.
Now I’ve heard the argument, why use water? Why not use broth? To be honest, with all that flavour in there, it’s going to turn into one really amazing broth that makes one hell of a pork gravy. You can if you want, but I’m telling you, you don’t need to…
After 8 hours, lift it out and shred! Now here’s the part where you add your BBQ sauce of choice!
…and keep that juice for some kickbutt gravy.
To make the gravy, I fish out the onion and bay leaf, and strain out some of the fatty meat that’s fallen off [you do not have to strain the juice]. I will tell you how to make the gravy in our pulled pork poutine recipe. 😉
- 2 lb pork Roast
- 1 yellow onion, peeled and cut in half
- 2 whole garlic cloves
- 1 bay leaf
- 2 cups water
Spice Rub Mixture:
- 2 tbsp smoked paprika
- ¼ tsp chili powder
- ½ tsp Cajun*
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- Cut deep slits into the pork roast and shove two garlic cloves deep inside. Combine spices in a bowl and rub LIBERALLY all over the pork roast.
- Put rubbed pork roast in slow cooker with bay leaf and peeled, onion halves and cover, keep overnight in the fridge.
- In the morning add two cups water and set it on low for 8 hours.
- Take pork out, shred it and now the possibilities are endless.
- Keep the juice! Now you have juice to make gravy [mmmmmmm gravy].
*I realize Cajun is a spice blend already but I use it for so many things, it’s a necessity in my house! [popcorn topping, Cajun chicken, plus a couple other recipes that you’ll find out soon 😉 ]*
Check out our pulled pork poutine recipe to see how I made the gravy.
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