Papa's Slow Cooker Pulled Pork

Funny story.....

I called my mom to ask just how she prepared all those great ribs and pulled pork for me during my childhood in the glorious South. Yes, I was born and raised in the southern United States where the lake is the beach and if it is fried then it must be good. But enough about me, back to my mother of dragons. 

So, I asked her what spices she used to make delicious pulled pork. Her first answer, "Well I use this spice rub now called....." Blasphemy! I was shocked my own mother was now using a pre-made spice concoction. I was livid, I was outraged.....Okay, it is safe to say I was not amused. However, her second answer was a set of spices in line with this recipe that you are about to read. I definitely love my mom for putting up with my dramatics and this one is actually named for my dad. He did most of the cooking during the years I was away at college and this recipe would definitely get his seal of approval. Thanks, parents! Here is how I made the most delicious...easiest......bbq-est....pork you'll ever eat. I am into long descriptions on this post. 

Ingredients

2lb pork roast (shoulder/boneless sirloin)

2 cups of chicken broth (vegetable broth works as well)

6 oz can of tomato paste

2 tablespoons of yellow mustard

1/4 cup of ketchup

1/2 large onion

3 large garlic cloves

1/2 cup of brown sugar

1 teaspoon of salt (pink Himalayan if you have it)

1/2 of black pepper

1/2 teaspoon of smoked paprika

1/2 teaspoon of chili powder

1/4 teaspoon of rosemary

*And a slow cooker of course

Directions

1. In a large slow cooker, whisk together chicken broth, tomato paste, brown sugar, ketchup and yellow mustard. 

2. Stir in onions, garlic, salt, black pepper, smoked paprika, and chili powder. Crush the rosemary between the palms of your hands before adding it to the mixture. 

3. Turn your slow cooker to high, then place your pork inside the mixture. *It doesn't have to be completely submerged in the liquid but feel free to spoon some over the top. 

4. In the words of some old infomercial guy, "set it and forget it!" Okay, don't forget about it completely, but it should cook for about 5 hours covered with the top then 1 hour without the top. 

5. Use two forks to shred the meat and simmer for an additional 10 minutes. 

6. Pile it up and Eat!

Tips and Combinations

Grab some "slaw" while you're at the store because you cannot have pulled pork without coleslaw. I toasted up some bread and piled this pork high. 

If you didn't notice or you are still wondering, the BBQ sauce is basically what the pork cooked in. Mind blown!

I have such fond memories of growing up in Tennessee as a child and young adult that I had to do right by one of Memphis' greatest attractions. BBQ! So, instead of trying to put a new spin on something that is already amazing I tried to honor the many recipes my father taught me as he cooked dinner for the whole family. I'd like to think that he would be proud of this meal and so many others that I try to model after his good eats. If you are too busy to make a meal after work, start this one before work and set it to low. Special thanks to my mom for putting up with all my nonsense on a daily basis, but this recipe is all my dad. 

Cook.Discuss.Reflect

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