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Prep Time: 1440 Minutes Cook Time: 480 Minutes |
Ready In: 1920 Minutes Servings: 8 |
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This recipe was printed in a Williams Sonoma catalog and is based on the pulled pork served at Danny Edwards BLVD BBQ in Kansas City, Missouri. Ingredients:
1/4 cup lightly packed dark brown sugar |
2 tablespoons kosher salt |
2 tablespoons paprika |
1 tablespoon fresh ground black pepper |
1 teaspoon dried thyme |
2 teaspoons ground coriander |
1 tablespoon dried english mustard powder |
2 teaspoons fennel seeds |
2 teaspoons garlic powder (or onion) |
1 (3 -4 lb) boneless pork shoulder |
6 garlic cloves, peeled |
1 1/2 cups apple juice |
1/2 cup water |
Directions:
1. in bowl, combine brown sugar, salt, paprika, pepper, thyme, coriander, mustard powder, fennel and garlic powder.
2. Score diamond pattern on fatty side of pork. Insert knife into pork to create 6 small pockets; insert 1 garlic clove in each.
3. Rub pork all over with 8 tablespoons spice mixture; reserve rest. Wrap pork with plastic; refrigerate overnight.
4. Preheat oven to 350 degrees. Remove plastic from pork; place fat side up, in oven-safe insert of slow cooker. Roast in oven for 45-60 minutes. Transfer insert to slow cooker base; add apple juice and water. Cover; cook on low, turning pork occasionally, 6-7 hours. Transfer pork to cutting board, reserving cooking liquid. Roughly chop meat with cleaver.
5. Place meat in bowl, allow to stand 5-10 minutes. Strain off any additional cooking liquid and add it to reserved cooking liquid. Ladle 1/2 to 3/4 cup of reserved liquid back over meat. Stir in 1-2 tablespoons spice mixture. Serve with rolls and BBQ sauce of your choice.
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