Slow-cooker Pulled Pork with Barbecue Sauce

Summer cooking is often about trying to not heat up the kitchen any more than necessary. A slow-cooker adds some heat but certainly not as much as the oven. You could even set the slow-cooker up in the basement or garage if you really wanted to keep the heat out of the kitchen.

Slow-cooker Pulled Pork with Barbecue Sauce
Servings: 8
Prep time: 10 minutes
Total time: 10 1/2 hours

Ingredients:

  • 10 lb. pork should, skin removed
  • 1/2 cup Alton Brown’s Rub Number Nine, divided
  • 1 cup orange juice
  • 1 cup ketchup
  • 1/2 cup chili sauce

Special Equipment:

Directions:

  1. Rub the pork shoulder all over with 1/4 cup of the dry rub. Place in the slow-cooker. Add the orange juice. Cover and cook for 10 hours.
  2. When the time is up transfer the pork shoulder to a cutting board and allow it to rest for 15-20 minutes. While it rests combine the ketchup, chili sauce, remaining dry rub and 1 cup of the liquid in the slow-cooker in a small sauce pan. Bring to a simmer and cook for 10-15 minutes until sauce reduces to about 1 1/2 cups.
  3. When the pork is cook enough to handle start shredding the meat. I pull a large piece off the shoulder with tongs and then use 2 forks to shred it. Place shredded meat in a large bowl.
  4. When all the meat is shredded ladle about 1/2 cup of sauce and 1/2 cup of liquid from the slow-cooker over the meat. Toss the meat in the sauce and serve.

Notes:
I flipped the pork shoulder every 2 hours in the slow-cooker.

This could be made a day or two in advance. Pull the meat as above and stash the cooled meat in a large zip top bag. Strain the liquid in the slow-cooker and save that separately. To reheat: Place the meat in an oven-safe dish, add a cup of the slow-cooker liquid and cover the dish with foil. Heat in a 200°F oven for 15-20 minutes. Make the barbecue sauce while the pork reheats and toss the heated meat with the sauce when you are ready to serve.

If you are more ambitious, or just plan ahead, you can prep and rub the pork shoulder 24 hours in advance, wrap it in plastic wrap and stash it in the fridge. This will give the sugar and salt in the rub an extended bit of time to do it’s magic in seasoning the meat.