In the meantime I want to share a staple of the 2013 Season. I've learned with avid sports fans not to mess with their superstitions (no hats on the bed, noted). Which will probably explain why I have not be eaten pulled pork in over a year, but it is a crowd pleaser no matter how many weeks in a row you consume.
Ingredients:
2 medium yellow onions, thinly sliced4 medium garlic cloves, thinly sliced
1 cup low-sodium chicken broth
1 tablespoon packed dark brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt, more as needed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder
2 cups barbecue sauce (optional)
Directions:
Place the onions and garlic in an even layer in the slow cooker and pour broth. Combine the sugar, chili powder, salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
Turn off the slow cooker and remove the pork to a cutting board. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.
I usually serve with a spicy coleslaw. (Cabbage, apple cider vinegar, lime juice and cayenne)
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