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Wednesday, November 7, 2018

Slow Cooker Pulled Pork

Living in The South is amazing, especially the food! Here is Georgia, food is more than just nourishment, it's an experience.  Cooking is not a chore, it is an expression of love. Fried green tomatoes, smoked barbecue, and homemade mac and cheese are always on the menu. Everyone takes pride in their home cooking. These are my kind of people! I love it here!

There is a barbecue stand that pops up from time to time by my house. The smell of smoked meats fills the air and it is absolutely intoxicating. And, if it's even possible, the pulled pork sandwiches they serve are even better than they smell. Transcendent, even. I'm salivating just thinking about them. The pork is perfectly seasoned and smoked to perfection. It's tender and SO juicy. Then, they top it with a little scoop of magical coleslaw that is sweet and tangy, giving it a kick. (I don't even like coleslaw, but I like their coleslaw!) AND THEN they add homemade barbecue sauce. I'm pretty sure this sauce should be illegal, it's that good. I'm telling you, food in The South is a whole body experience. When you bite into this sandwich, your eyelids flutter close and your eyes roll back. Your skin shrinks around your body, pricking up in gooseflesh, and your taste buds explode in fireworks. Not even lying.

My little smoke stand friends haven't been around for a couple weeks, and I am starting to think they only barbecue in the summertime. I'm so sad! Sunday I was craving a pulled pork sandwich... but we don't even have a grill, let alone a smoker. I was determined, though, so I bought a pork roast and decided to try a crockpot variation at home.

No, it wasn't as good as the ones I buy from the stand, but it was still very tasty!

You'll need:
4 lbs pork shoulder roast
2 tablespoon liquid smoke
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 tablespoons apple cider vinegar
1/2 cup water
1 1/2 teaspoon coarse salt

Mix together all of the dried spices and rub into all sides of the pork. Place vinegar and water in the bottom of slow cooker
Carefully add pork, don't wash off spices. Cover and cook on high for 2 hours then low an additional 4-6 hours. Remove pork and shred using shredding claws or two forks. I like to remove all the larger fatty pieces. Sprinkle a bit of leftover seasoning over meat, then put shredded meat on a foil-lined baking sheet and give it a quick broil for a couple of minutes in the oven to get those yummy, crispy edges. WATCH CAREFULLY and do not burn it! Serve over crusty rolls with coleslaw (if you feel so inclined) and your favorite barbecue sauce. We like THIS ONE

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