Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Perfect pulled pork, no matter the weather

Putting the "pull" in pulled pork.

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

It’s finally gotten hot here in Connecticut. And having lived for over a decade in Nashville, Tenn., I know hot.

So even though I was craving some barbecue last weekend, I wasn’t relishing the idea of standing over a hot smoker in the backyard in the 93-degrees-and-too-humid-to-breathe weather. The lovely chilled air of the indoors (and the Sunday paper) was calling me, so I decided to try a recipe I had clipped earlier this year for Slow-Cooked South Caroline Pulled Pork.

The recipe couldn’t be simpler: a dry spice rub on a boneless pork shoulder, then 6 hours in the slow cooker with a bit of apple cider vinegar. Totally hands-off. To ensure I was recreating the backyard smoker taste as much as possible, I substituted Spanish smoked paprika for the sweet Hungarian called for, and added a good dose of my fave Maine smoked salt.

The result: a dish I call Cheater’s Pig for how well it mimics smoked pork. There’s none of the lovely charred crust that develops from hours in a smoker, but this was fork-tender, meltingly delicious pork in a sweet and tangy sauce. And so simple that, for this cheater, it’s a keeper.

 

Comments

Leave a Comment

Comments

  • GeorgeCooks | 08/25/2009

    I am going to have to try this. It's been a long time since I've made pulled pork, because I'm rarely home that long or think that far ahead.

Leave A Comment

Your email address will not be published.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.