This recipe for Pulled Pork Alabama BBQ serves about 12 people. Adjust accordingly. (Time: 5-6 hours)
Mis' Rubin's Slow Cooker Pulled Pork Barbeque
1 - Pork Shoulder/Boston Butt (5-8lbs)
1 cup - Mis' Rubin's Black Magic Seasoning
3 tbsp - Liquid Smoke (Hickory)
1/2 cup - Worcestershire
1/2 cup - Yellow Mustard (secret ingredient)
1 - bottle of your favorite BBQ sauce, or make your own w/ recipe below.
Being an Alabama staple, pulled pork should be in every Southern Chef's repertoire (RE-PER-TWAR).
Grab a fresh cut Pork Shoulder or Boston Butt from your Grocery Store, or even better, the local butcher shop.
Take 1 cup of Mis' Rubin's Black Magic and rub it generously onto the pork. Feel free to use more! Let the meat rest for about an hour after applying the rub. Plug up the slow cooker on high and add the Worcestershire and Liquid Smoke. Place the pork in the slow cooker on high and leave it to cook for about 2 hours. After 2 hours, give the ol' butt a flip and let it sit for another two hours. At this point, the pork should be just about falling off the bone. This is when we add the 1/2 - 1 cup of yellow mustard. We baste it on the pork generously and let it sit for another hour or so on high.
When that hour is up, the meat should be falling apart and the bone should come right out (unless you got a boneless piece of meat). Remove the bone and the majority of the excess liquid. Turn the slow cooker on low. Add your favorite BBQ sauce as you take two forks and begin to pull apart the pork. Once you get the consistency you like... cover the meat and let it rest until you are ready to serve.
Best served on a hamburger bun with homemade southern slaw (recipe coming soon) and dill pickles. (We prefer Wickles).
Simple Homemade BBQ Sauce:
1 cup apple cider vinegar
1 cup ketchup
3 tbsp - brown sugar
2 tbsp - yellow mustard
1 tbsp - molasses
1 tsp - salt
Whisk all ingredients together to dissolve sugar and pour over pork and let sit for 30 mins to an hour.