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Perfect pulled pork, no matter the weather

Putting the "pull" in pulled pork.

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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.



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  • 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.

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