Spicy Slow Cooked Pulled Pork
The taste of this this dish will explode in your mouth, filling it with spicy goodness that makes you want more and more.
First of all, you will need a crock pot for this dish, secondly you will need time. This is a slow dish, it means you will spend at least 1,5 days preparing it, but with very little actual work, so all is well. The recipe is based on one I read years ago, hence I cannot recall the source, but thanks to whoever showed it to me back then.Dry Rub
5 tablespoons brown sugar
3 teasoons salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons smoked paprikaBrine
1/4 cup salt (55g)
4 cups cold water (1 Litre)
1/4 cup brown sugar (55g)
1 or 2 large onions cut in rings
4 cloves of garlic, thinly sliced
4 bay leaves
A generous dash of white vinegarMiscellaneous
1,5 kg or 6 pounds of pork shoulder (for up to 6 grown ups, all can be easily scaled up or down as required)
3 tablespoons of Dijon mustard
1/2 cup cold water (125 ml)
1/3 cup Sriracha sauce (113 g)Rub
Mix the brown sugar, salt, freshly ground pepper, cumin, and smoked paprika, put aside.Brine
Add the salt to the cold water, add about 1,5 tablespoons of the rub, brown suger, onion rings, garlic and the bay leaves. Stir until salt and sugar are dissolved. Add the meat and cover. Leave in fridge overnight.Enter the pork
Remove from the fridge about 2 hours before putting it into the crock pot.
Drain the brine, keep the pork and onion rings. Dry the pork with paper towels. Mix the mustard and Sriracha sauce. Use a silicone brush to spread the mix all over the pork,then start rubbing in the rub after you sprinkled it all over the meat making sure it all sticks nice to the pork. Put the onion rings into the crock pot, add the water and place the meat on the onions.
Cook on low
for 11 hours. Turn the heat off and remove the meat from the pot and cover it with aluminium foil and let it rest for about 40 minutes in the oven at low temperature. The meat will fall apart when you look at it, but it will be tender, moist and delicious! Pull the meat apart using two forks. Eat it while hot.
You can eat it with salad or as my resident Canadian expert +Mellie B
advised, eat it with creamy coleslaw in a bun. The meat can be preserved in the fridge and gently re-heated.