Pulled Pork

Pulled Pork is a delicious and easy dish to create. It is wonderful served with buns and salads for all seasons. This recipe is for a slow cooker. Pulled pork can also be made on the barbeque with soaked wood pucks for smoking. Another method is in the oven, covered and slow-roasted at 300 degrees for 4 – 5 hours or until very tender. A pork tenderloin is a great cut for making pulled pork. If you are using a pork roast, cut off as much fat as you can, and you may want to cut the roast down into half or quarters. Depending on the size of your piece of pork, you can adjust the amount of dressing sauce you make, by mixing equal parts of barbeque sauce and apple juice. The addition of paprika is optional, but if you can get smoked paprika it would add a nice smoky flavour. You can use any flavour of barbeque sauce that you love with this recipe. I used a hickory-flavoured one, and it was amazing.

Pulled pork is usually served on buns, standard size, or smaller ones, to make sliders. I love adding coleslaw to the bun, with the pulled pork. Dill pickles, potato salad, and lettuce salads are other side dishes that pair well. In the winter side dishes suggestions are oven-baked sweet potato fries, with chipotle dip, and coleslaw or mashed and whipped potatoes with cream corn and coleslaw.

Pork is an excellent source of protein, which is the building block of our cells. Protein is needed for the maintenance and growth of our muscles. Pork is a very good source of many beneficial vitamins and minerals such as: B vitamins, selenium, phosphors, iron, and zinc.

Pulled Pork

3 – 5 pounds of pork tenderloin or

shoulder/butt roast

1/4 cup brown sugar

1 tablespoon chili powder

2 teaspoon onion powder

2 teaspoons garlic powder

2 teaspoons sea salt

1 teaspoon black pepper

1 teaspoon cayenne pepper

1 tablespoon paprika (optional) sweet

or smoked

Pulled Pork Dressing Sauce

1 1/2 cups barbeque sauce (hickory

smoked flavour)

1 1/2 cups apple juice

In a small bowl combine the brown sugar, chili powder, onion and garlic powder, salt, black and cayenne pepper, and optional paprika. Rub this mixture all over the meat. Place the meat and any leftover rub, in a slow cooker and cook on high, 7 – 8 hours. When meat is thoroughly cooked and tender, pull it apart using 2 forks. Mix together barbeque sauce and apple juice, and pour on the meat and stir to distribute.