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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 10 |
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Variation on the traditional pulled pork theme, a little Cuban influence, a little Southwest. Great with slaw made with orange and lime juice dressing. Great on toasted cuban bread. Ingredients:
3 lb tied pork butt |
1 tbsp salt |
1 teaspoon of red pepper |
2 teaspoons of cumin |
1 teaspoon of paprika, smoked |
2 tablespoons of brown sugar |
1 teaspoon of ground ginger |
1 teaspoon of onion powder |
1 teaspoon of garlic powder |
2 large yellow onions thinly sliced |
1 bottle of ginger beer (prefer imported) |
2 drops of liquid smoke |
2 long baguettes or loaves of cuban bread |
one stick of butter melted with one crushed clove of garlic |
coleslaw of your choice preferably sharp and tart |
long thin slices of dill pickle |
Directions:
1. Mix all the spice rub ingredients together.
2. Rub into the tied pork roast on all sides.
3. Slice onions and put in the bottom of your slow cooker.
4. Put in pork roast.
5. Pour in one bottle of ginger beer, don't pour over the meat.
6. You want the spices to stick to the meat.
7. Cover and cook on the low setting for 7-8 hours.
8. Remove from broth, pull off strings and shred with two forks.
9. Moisten with onions/broth as much as you please.
10. Slice bread in half horizontally.
11. Brush with garlic butter.
12. Toast under broiler.
13. Top bread with meat, a dab of coleslaw and a slice of pickle.
14. Chow down.
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