WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, May 15, 2012

PERFECTLY SPICED PULLED PORK

5 lbs boneless pork butt shoulder
1 1/2 teaspoons smoked paprika
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water
buns or rolls for serving

In a small bowl combine the paprika, both peppers, thyme, garlic, and salt; rub evenly over the pork.

Place the pork in a 6-quart slow cooker or crockpot; add the water.  Place lid on cooker and cook for 6 to 8 hours on low setting or 4 to 5 hours on high setting until the meat is tender and cooked through.

Remove pork from cooker and place on a large cutting board or platter and let rest for about 15 minutes.  Pull meat from bones, discard fat, and place on buns or rolls to serve.


Add condiments to suit taste.

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