Rachel’s Pulled Pork for Fearless Friday

Heather says:
Ivy and I are extremely busy relaxing, well relaxing as much as two people can preventing five children from drowning. Rachel of A Southern Fairytale generously agreed to take over this week’s Fearless Friday. Please stop by and thank her for her pulled pork recipe.

Rachel says:

I love to cook and one of the greatest inventions of the last century (that might be a slight exaggeration) cookingwise, is the crockpot.  I LOVE my crockpot but, with crockpots come great responsibility.. you have to get the liquid just right or it dries out, if you take the top off too many times *ahem* you lose the steamy, moistness that gives crockpot food it’s tender, loveliness.  One thing that I’ve found is that people find one recipe that works in the crockpot and they don’t vary too much, another thing, nobody cooks pork in their crockpot.  HELLO — I’m telling you, crockpots were made for making awesomely deliciously, fall-apart-tender pulled pork and if you only knew how simply you could make this savory, mouthwateringly awesome dish… you would do it tonight.

Oh WAIT!  For Fearless Friday, I am going to alleviate your fears and give you the power to make superb, Texas style, Pulled Pork that is meant for bbq buns, sliced red onions and pickles OR topping a baked potato with a bit of cheese or even wrapped up inside a hot flour tortilla.  I am making myself hungry just writing this.  would it be wrong of me to have a pulled pork potato at 9:00 in the morning? SHHHH it’ll be our little secret, K?


Rachel’s Texas Style Pulled Pork

• 1 (3 to 4lb) boneless pork shoulder roast
• 2 Tbsp yellow mustard
• 1/4 C Rachel’s Meat Seasoning
• 1 bottle Miller Lite
• 1 bottle BBQ sauce (I use HEB’s Texas BBQ Sauce because it has just the right amount of pepper and spices) (if you like it extra saucy, 2 bottles)
• 6 to 8 shakes Worcestershire sauce
• 8 large hamburger buns
• *onions and pickles

1. Mix the mustard and spices together and rub over the pork shoulder, put into a plastic bag and pour in the beer and Worcestershire sauce.
2. Seal the bag and refrigerate overnight to marinate.
3. First thing in the morning pour the contents of the bag into your crockpot and cook on low for 8 to 10 hours. (check at 6 hours, if you can’t handle waiting any longer)
4. Resist the urge to dive face first into the crockpot.
5. When the roast is done, drain 95% of the liquid out of the crockpot and using a fork, pull the pork apart, it will fall apart with very little effort.
6. Add the bbq sauce to the pork in the crockpot and stir to mix.
7. Leave the crockpot on warm and allow the flavors of the seasoned pork and bbq sauce to combine *at this point you can add chopped onions if you want.

Serve on toasted hamburger buns with thinly sliced red onions and pickle slices, inside warm flour tortillas or on top of a baked potato.  You can also eat it straight from the fork, not that I’d do that or anything..

*ahem*

Heather says:

Forks, schmorks. Thank you so much for helping us out with Fearless Friday.

Tell me Home Eccers, how did you push your culinary boundaries this week?

Share your experience in the comments or link to your own blog using the McKlinky.

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Tagged as: Fearless Fridays