A versatile dry rub on a pork roast, slow cooked in the crock pot for pulled pork. Perfect for sandwiches and usually paired with coleslaw.
Dry rub: most dry rubs prescribe to a formula 8-3-1-1. 8 parts sugar, 3 parts salt, 1 part pepper and 1 part signature spices. I find most of these either too sweet or too salty. Feel free to use your favourite dry rub recipe. With a four pound roast I find this mix does the job fine. Combine 4 tablespoons brown sugar, 2 tablespoons seasoning salt (any salt/pepper/garlic blend will do), 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon chilli powder and 1 tablespoon basil. Massage dry rub to cover all surfaces of roast.
Form a bed of sliced onion in the bottom of the crock pot. Place dry rubbed roast on the bed. Drizzle Worcestershire and cider vinegar evenly over the top. Add barbeque sauce, cover and cook on high for first hour. Reduce to low and cook for another four hours. Reduce to keep warm and shred roast with two forks. Stir and let sit covered and warmed for half hour (this is a good time to mix your coleslaw.)
for faster pulled pork add a cup of your favourite beer and cook in a pressure cooker
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 333 | ||
Calories from Fat: 207 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23g | 31 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 80.5mg | 25 % | |
Sodium 977.4mg | 34 % | |
Potassium 397.7mg | 10 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 10.9g | ||
Protein 19.2g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 333
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