Okay, first things first. Before I can talk about what I’ve made with my pulled pork this week, I gotta start with the pork itself. So here it is:
With a slow-cooker, oven, and grill option for pulled pork, I picked slow-cooker. Here is the recipe:
-1 3-lb boneless pork shoulder or sirloin roast
-2 T chili pepper powder
-1 1/2 t salt
-1/2 t cayenne pepper powder
-1 T canola oil or other natural-flavored oil
-1/2 c chicken broth
1. In a small bowl, combine chili powder, salt, and cayenne pepper. Rub the mixture over all sides of the meat, pressing to adhere. Set aside.
2. In aarge skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6-8 minutes. Transfer the meat to a slow-cooker.
3. Add the broth to the skillet, scraping up Amy browned bits. Add the broth to the cooker, over and cook until pork is very tender, 6-8 hours on low or 4-5 hours on high.
4. Transfer meat to cutting board and let rest 10-15 minutes. Use forks to shred meat into bite-size pieces.