Being married to a Southern man, there are certain things that are so essential to the success of our married life that they were practically part of our wedding vows. These include things like the proper respect for grits, cooking deep-fried okra at least 3 times per year, and always having a great recipe for pulled pork barbecue on hand. Because inevitably there will come a point sometime early in the summer where it will be completely and totally necessary to have a pulled pork bbq sandwich for supper.
With a little homemade coleslaw on top of the pork to send it completely over the edge into barbeque heaven. (And luckily, I just posted a coleslaw recipe the other day! Click here for that one.) I make my pulled pork by cooking a Boston butt pork roast in a slow cooker for 10 hours…at that point it is so tender that it will practically hop out of the cooker and shred itself.
After that, the only decision you have left is which bbq sauce to use. Now we are long-time loyal users of Stubb’s sauce, and I still love it. But I recently heard about this other variety called Blues Hog, and the description of it was too much for me to take. I ordered a few jars, wrapped them up and gave them to the Southern husband for his birthday a couple of weeks ago. (He also got to go to a baseball game for his birthday, before you start feeling all sorry for him.)
Note that it says it is excellent on pork.
I can now definitely vouch for that. I won’t be abandoning my spicy, delicious Stubbs sauce, but if you want a fantabulous bbq sauce that is a little on the sweeter side…Blues Hog.
That’s all the pulled pork I have for you today. (Although there is now about 5 extra pounds of it in my freezer. I’m thinking there is some pulled pork over grits in my future sometime very, very soon.)
- 2 tablespoons salt
- 1 tablespoon paprika
- 2 teaspoons ground red pepper
- 4 cloves garlic, smashed
- 2 large onions, peeled and quartered
- 1 five pound Boston Butt pork roast
- ¼ cup vegetable oil
- Hamburger rolls
- Your favorite coleslaw
- Your favorite barbecue sauce, warmed
- Combine salt, paprika and pepper in a small bowl. Rub pork with oil, and then rub spice mixture on pork, coating it all over.
- Place roast in a slow cooker with garlic and onions. Add enough water to come three-quarters up the side of the pork. Cover and cook on low for 10 hours.
- Save about a cup of the liquid and take out the pork. Remove any fat and bones, and then use two forks to shred it.
- Mix sandwich-size portions with warmed bbq sauce and place on hamburger buns. Top with coleslaw and serve. Any extra shredded pork will freeze just fine, and there is nothing like knowing you have a bag of shredded pork bbq in your freezer. Trust me on this.