Slow Cooker Pulled Pork – Story

7-8          Pound Bone In Pork Butt, tied

2              Carrots – cut in quarters

2              Onions – cut in quarters

2              Celery stalks – cut in half

2 cans    Pepsi Lime

1 tsp      Liquid Smoke

3              Chipolte in Adobo

1 cup     Bullseye BBQ Sauce

½ cup    Golden Brown Sugar

Rub – Southwest or Rustic Rub

2 cups   Blueberry Lemon Syrup – (Blueberry/Lemon syrup is one bag of frozen Europe’s Best Wild Blueberries and the zest and juice of 2 lemons, two tablespoons of corn syrup, half cup of sugar cooked down.)

2 cups   Reserved strained liquid from crockpot

4 tbsp    Cornstarch mixed with 2 tsp cold water

 

Rub down bone in pork shoulder with dry rub.  I like the either the Southwest  or Rustic Rub mixes for this.  Wrap tightly in plastic, put in fridge for 24 hours

Put vegetables, Pepsi Lime, and liquid smoke in bottom of crock pot.  Place pork on top

Mix Chipotle and Adobo, Bullseye, brown sugar together in bowl. Pour / Rub over pork – recommend a glove for this.

Lid on, I use the auto function to get some high heat for an hour, then low for another 4-6 hours.  I look for about 180 internal temp.

Take roast out, put in alum pan, or old roasting pan that is sacrificial.  Pork goes on grill over indirect heat, uncovered, about 225-250 degrees with wood smoke packs for a couple of hours, until internal temp is 210-220.   Take off grill and rest uncovered.  Should have developed a nice dark bark.

(This part can also be done in the oven if the grill is buried under snow.  Don’t use the smoke packs in the oven however)

While meat is on the grill, you can make the sauce.

Strain and defat the cooking liquids

Pull out the Chipotle and onions, puree with a stick blender

Combine blueberry syrup, 2 cup reserved juices in a pot over med heat.  Add chipotle and onion puree to taste.  This is a really nice but spicy sauce, however you can skip this and just use your favorite bbq sauce.

Cook down and season until happy with taste.  Thicken with just enough cornstarch slurry to reach preferred consistency.

Add a bit of remaining slurry to left over reserved liquid, just to tighten up a bit.

 

Bringing it together…

Pull the pork in the pan.  Drizzle the reserved thickened liquid to the pork to keep it moist, and add flavour

In a saute pan, add serving of pulled pork and blueberry bbq sauce to taste.  Heat until happy-happy, serve on a bun of choice, currently I am liking Ciabatta buns for this sandwich.

Tradition is to serve it with coleslaw in the bun with the meat, and that is my favorite way.  I quite like the broccoli slaw for this, with the Renee’s Coleslaw dressing.  Provolone is a nice switch up if you like your pulled pork with cheese.

Bon Apetite!!