Pulled Pork

;Pulled Pork.  Really...enough said.  It's pretty simple.  Kinda hard to mess up.  Though I did make it once with Dr. Pepper and I really wasn't impressed...But that's another story for another day!

Ever heard of Penzey's?  I LOVE Penzey's!  They sell spices.  That's it.  It never ceases to amaze me how much better food will taste if you use fresh, quality spices. At first glance they seem a bit expensive...but when you use quality spices then you don't have to use as much...so you use less...so you don't need to buy as often...which makes the "expense" factor a moot point.  They ship...or you can visit their store.  The Madison store is beautiful...and a bit like a playground for me!  http://www.penzeys.com/

This is the key to my pulled pork...


I'm not a big fan of spicy food.  I like things to be flavorful but I do not enjoy not being able to taste my food because my taste buds were burned off.  We won't even talk about how ridiculous my husband is in this area...  BBQ 3000 is perfect...the flavor is amazing and it adds just the right amount of heat.

The Recipe: Pulled Pork

Ingredients
Pork Butt Roast
Chicken Broth
Water
BBQ 3000 Seasoning
Fresh Bakery Buns
Sweet Baby Ray's Hickory and Brown Sugar BBQ Sauce

Preparation
1.  Spray crock pot with a light coat of pam.
2.  Pour chicken broth into crock pot.  Add 1/2 soup can of water.
3.  Take roast out of wrapper...dry off with paper towel.  Rub roast thoroughly with a VERY generous amount of BBQ 3000.  Be sure to rub it into the nooks and crannies of the roast.  Place roast in the crock pot.
4.  Sprinkle additional BBQ 3000 over top of the roast.
5.  Cook on low 8-10 hours.
6.  Place cooked roast on a large platter.  (Remove twine netting with kitchen shears if necessary.) Use 2 forks to pull meat apart...it should pretty much fall apart all by itself.
7.  Use a slotted spoon to remove any large piece of fat that may be floating in the remaining liquid in the crock pot.  Put shredded pork back into the broth.
8.  Serve on fresh buns.  Top with Sweet Baby Ray's.  Yum.

The Results

Well...considering it's my recipe I think it's fabulous :)  So does my husband...he ate 2 big sandwiches.  And Aidyn...who ate 2 helpings and didn't have to asked to "just eat, please..." for the first time in weeks!!!

A couple of notes...

• I use a roast that it just over 4 lbs.  I also always use a Butt roast.  There are other cuts you could use but I use the Butt (of the shoulder...not the heinie!) because it has less fat and because it usually comes pre-tied.  It is usually enclosed in a twine mesh and it holds it together as it cooks.  Without the twine it will bust apart and can get mushy...especially if you are cooking it for 10ish hours.
• You can use any kind of bread...I like bakery Hamburger buns.  They just work.  If you have time try smearing them with butter and putting them under your broiler for a few minutes to brown them and make them yummy and crunchy.
• Feel free to add fresh black pepper or more BBQ 3000 to the meat if you want a little more kick.

Tomorrow

Friday night is date night in the Bussan house.  I get to go out to eat with my favorite guy and my favorite girl!  We are heading back to my parent's place this weekend so we will be eating out on Saturday, too.  Next up will be PW Lasagna on Sunday night! Mmmmmmmmmmmmmmm........