Delicious barbecue right in your crock pot!
I usually make my pulled pork out on the grill or in the smoker since I like to get outdoors and cook whenever I can. I am mostly a purist about that, demanding the good flavor smoke imparts. But occasionally the situation will arise where one does need to cook the pork inside. It may be raining, it may be cold, or there may be SNOW!
In this recipe I have found that using a dry rub and browning the rub into the meat helps preserve some of that “bark” you get when you cook on the smoker. I won’t lie and tell you that this is as good as pork from the smoker. Because pork done indoors will always fall short. But- that being said, this is excellent on its own merit and certainly will hold you through the winter months.
The recipe for the dry rub I have used is already on the blog- Bourbon Barrel Barbecue Dry Rub.
Feel free to use your favorite dry rub blend, either purchased or home made.
- 1 (4 pound) half boneless pork shoulder blade roast
- 2 tbsp. cooking oil
- 1/4 cup bourbon barrel barbecue dry rub (or other bbq rub)
- 1 chopped onion
- 1 tablespoon chopped garlic
- 1 cup lager beer or water
- 1 tablespoon tomato paste
- 1 tablespoon hickory flavored liquid smoke
- 1 tbsp. hot sauce (I use my own habanero sauce)
- Rinse pork and pat dry.
- Massage bbq rub into the meat and allow the meat to come to room temperature.
- Heat oil in a dutch oven and brown roast on all sides.
- Place crock pot liner in an oval crock pot and add roast.
- Cover with onions and garlic.
- Whisk together the beer/water, tomato paste, liquid smoke and hot sauce, then pour over all.
- Cover and cook on low for 8-10 hours, or until a fork plunged in the meat and twisted can “pull” some of the tender meat.
- Drain meat and pull using forks or your fingers.
- Serve meat on rolls with barbecue sauce if you like.
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