Recipe Number: 12
Date Attempted: 2/7/16
Fun fact: I’m not a football fan, actually I’m really not a football fan. So much so that I skipped the superbowl this year and made this awesome pulled pork at home instead.
- Link: http://www.100daysofrealfood.com/2013/12/03/recipe-best-pulled-pork-crock-pot/
- Review: Okay so making this first of all I messed up. I ended up buying pork shoulder ribs or something. I’m not exactly sure but it was on bones. While bones add flavor don’t do that again. Also the package, including the bones was about 4.5 lbs so I took her measurements kind of as guidelines. I added a little bit (not even a tablespoon) of brown sugar and a tsp of fresh garlic as well. After 7 hrs in the crock pot on low the meat was falling off the bone amazing, could be shredded with a fork and with the addition of some sweet baby ray’s it was perfection. I’d make this again in a second (well 7 hrs later) and probably follow her recipe again. Made this for 2 of us and there is more than enough for leftovers for the entire week.
Remi’s Recipe (with modifications originally from 100daysofrealfood)
SERVES: 6 – 8
- 3 tablespoons paprika
- 1 tablespoons salt
- 2 1/2 teaspoons black pepper
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ cup honey
- ¼ cup red wine vinegar
- 3 tablespoons olive oil
- 1 onion, peeled and rough chopped
- 3 to 3 ½ pounds pork shoulder, cut in half
- In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
- Pour in the honey, vinegar, and olive oil and stir to form a paste.
- Place the onion in the bottom of the crock pot. Top it with the pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
- Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
- Serve warm and sweet baby ray’s is recommended on top.
- Refrigerate or freeze the leftovers.