• Crockpot N.Y. Times - 25

    From Dave Drum@1:18/200 to All on Fri Mar 29 16:00:25 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: N.Y.T.'s Slow Cooker Bbq Pulled Pork
    Categories: Pork, Vegetables, Herbs, Bbq
    Yield: 7 servings

    1 tb Garlic powder
    1 tb Onion powder
    2 ts Hot or sweet smoked paprika
    2 ts Salt; more to taste
    1 ts Black pepper; more to taste
    4 lb Boneless pork shoulder or
    - pork butt; trimmed
    2 tb Oil; additional for
    - greasing
    1 Yellow onion; chopped (opt)
    12 oz Can dark soda
    1/2 c (to 1 1/2 c) homemade or
    - store-bought BBQ sauce
    Hot sauce (opt)

    In a small bowl, combine the garlic and onion powders,
    smoked paprika, salt and black pepper. Rub the spice
    mixture all over the pork. If you have time, cover with
    plastic wrap and refrigerate for 2 hours or up to
    overnight. If you don’t, no worries; proceed to Step 2.

    Lightly grease the crock of a slow cooker. Heat 2
    tablespoons vegetable oil in a large skillet over
    medium-high. Sear the pork until golden brown on all
    sides, about 2 minutes each side. Add onion, if using,
    to the slow cooker. Add the pork on top of the onion.
    Pour soda over the pork and set the slow cooker to low
    for 6 to 8 hours, until the meat has collapsed and
    shreds easily.

    Drain most of the liquid from the slow cooker and shred
    the meat directly in the pot. Add about 1/2 cup of the
    barbecue sauce and stir to combine. (At this point, if
    you like crisp bits in your pulled pork, you can spread
    the shredded pork on a sheet pan and place under a
    broiler for a couple minutes then return to the slow
    cooker.) Taste and add more barbecue sauce, hot sauce,
    salt or pepper, if desired. Serve with soft rolls and
    extra sauce on the side.

    By Margaux Laskey

    Yield: 6 to 8 servings

    RECIPE FROM: https://cooking.nytimes.com

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