How To Prepare Pulled Pork In A Slow Cooker

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We hosted a football playoff gathering yesterday to watch the NY Giants beat (aw) the San Francisco 49ers. We're fair-weather football fans, so we found some like-minded friends to share some food and cheer on the home team. I served three different kinds of popcorn (parmesan, cinnamon-sugar and smoked paprika), vegetables with blue cheese–toasted pecan dip and lots of chips. Toward the end of the game (which was tied at the end and went into overtime) we had pulled pork from the slow cooker piled onto buns with a crisp red cabbage slaw.

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The recipe, from Not Your Mother's Slow Cooker, starts the night before with a homemade barbecue sauce. I mixed 1 cup each ketchup and chili sauce in a medium saucepan with 1/4 cup Dijon mustard, 3 tablespoons each cider vinegar and Worcestershire sauce, 2 tablespoons honey, 1 tablespoon soy sauce, 1/2 teaspoon red pepper flakes and 4 minced garlic cloves. Heated that to boiling, then dropped the heat to simmer and simmered for 5 minutes.

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I let that cool to room temperature, then put it in a big ziptop bag with a 3-pound pork butt. I trimmed a big rim of fat off the side of the pork before putting it in the bag with the sauce, but had to leave a lot of fat in there. In the morning I put the pork butt in my big slow cooker, then added 3/4 cup water to the sauce left in the bag. I squished the bag to mix it together, then poured that over the pork in the slow-cooker crock. Cooked on low for 9 hours (8 to 10).

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Before our guests arrived to watch the game, I shredded 1/2 head red cabbage. (To do that, I cut the half again in half and cut out the white core. Then I sliced it thinly into strips.) I mixed a dressing with 1/4 cup cider vinegar, 2 tablespoons olive oil, 2 teaspoons sugar, 1/2 teaspoon powdered garlic and 1 1/2 teaspoon salt (or use 2 teaspoons garlic salt). I tossed the dressing with the cabbage and refrigerated for at least an hour (mine sat for 3 or 4 hours).

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A little bit before we were ready to eat I took the roast out of the cooker and shredded the meat, discarding any big pieces of fat. I also skimmed some of the fat off the top of the liquid in the slow cooker. I mixed the shredded meat into the liquid in the cooker, then put out buns, pickles and the slaw and let poeple assemble their own sandwiches.

Are you getting together with friends for the Super Bowl. Here are more ideas:

30 Super Bowl Snacks

16 Super Bowl–Inspired Dinners

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