Pulled Pork

Simple seasoning allows for the natural flavor of the pork to come through in this recipe. It is great on it's own and doesn't need any sauces, but if you must, use your favorite BBQ, steak sauce or mustard. The pork roasts slow and sits in it's own juices, so it it pull-apart tender and very moist. This would be perfect for a picnic because it's made in a crock pot. This pork would also pair well with my Grilled Cole Slaw.

Tips:

Adjust for size - obviously, if you choose to buy a larger roast, you will need to adjust the ingredients and cooking vessel. For every additional pound of roast, follow this suggestion:

• Add 1/2 teaspoon paprika and black pepper
• Add 1/4 teaspoon cayenne, thyme and garlic powder
• Add 1/8 teaspoon salt and liquid smoke
• Add 1/4 cup more water

Spice ages - herbs, spices and extracts do eventually lose their potency, so it's important to keep them labeled. Some spice manufacturers do provide a use by date, but I suggest writing on the jar the day you open it. Here is the general shelf life for your spice rack:

• Ground Spices: 2-3 years
• Whole Spices: 3-4 years
• Herbs: 1-3 years
• Seasoning Blends: 1-2 years
• Extracts: 4 years

Oven Temperature: 300 degrees

Crock Pot Temperature: High or Low

Prep Time: 10 minutes

Oven Bake Time: 4 - 5 hours

Crock Pot Cook Time: High for 4-5 hours

Low for 6-8 hours 

Servings: 12 sandwiches

1 (3 pound) pork roast, shoulder or loin

1 teaspoon paprika

1 teaspoon black pepper

1/2 teaspoon ground cayenne pepper

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon liquid smoke

1/2 cup water

12 soft sandwich rolls

Directions:

1) Preheat your oven or crock pot to desired temperature.

2) In a small bowl, combine paprika, black pepper, cayenne, thyme, garlic powder and salt. 

3) Sprinkle the spice mixture over the pork roast and massage it gently.

4) Place the prepared roast into a shallow roasting pan or crock pot.

5) In a liquid measuring cup, combine the water and liquid smoke. Pour the liquid over the meat.

6) Cover the shallow baking dish with aluminum foil or place the cover on the crock pot.

7) Cook the meat for half of the time instructed above and flip the meat over and then continue cooking. The meat is finished when it reads 150-160 degrees with a meat thermometer.

8) Allow the meat to sit uncovered for 5-10 minutes and pull the meat apart by hand (if you're brave) or with two forks so it appears shredded. 

9) Keep the meat in the cooking vessel and stir the meat with it's own juices and serve on dinner rolls.