Friday, May 25, 2012

California Girl's Pulled Pork & Poppyseed Apple Slaw

Serves 6 to 8

Pulled Pork

1 tablespoon ground black pepper
½ teaspoon cayenne pepper
1 tablespoon chili powder
2 teaspoons ground cumin
¼ cup dark brown sugar
1 teaspoon dried oregano
2 tablespoons paprika
1 tablespoon kosher salt
1 teaspoon granulated sugar
1 teaspoon dry mustard
1 tablespoon garlic powder
1 tablespoon garlic powder

2 ½ to 3 pounds pork shoulder
2 cups water
Barbecue sauce

6 to 8 Poppy seed buns
Swiss or Pepper Jack Cheese

Mix all spice rub ingredients in a bowl.

Cut pork shoulder into pieces to fit crock pot and place in a glass or plastic bowl. Sprinkle with spice mix and rub into meat. Cover with cling and allow to marinate in refrigerator for 3 to 4 hours or overnight.

Remove pork from bowl and place in slow cooker with 2 cups of water. Turn temperature to low and cook for 7-8 hours, or until meat falls apart when pulled with a fork.

When done, place meat on a cutting board and pull apart using two forks. Return shredded pork to pot and add BBQ sauce to taste.

Make sandwiches.  

Poppy Seed Apple Slaw
1 small head green cabbage, washed and shredded
¼ of a small red cabbage, washed and shredded
3 carrots, peeled and shredded
1 onion, thinly sliced
2 Granny Smith apple, peeled, cored and sliced in thin match sticks with a knife
1 bottle poppy seed dressing
Salt and pepper to taste

Toss all ingredients in a large bowl with dressing, salt and pepper.


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