Archive: December 28, 2013


So here’s my second pulled pork recipe of the year. This one is from, and it lives up to the “easy” in the title. Put stuff in the slow cooker and just leave it alone. I made this back in August, when I also made and put up my own peach barbecue sauce with the summer season’s haul. I think I may have even made this recipe the same day I made that heavenly peach cobbler. The barbecue sauce is still a work in progress, this is the second year I’ve made it (last year I threw in habaneros). I improved my notes from last year, but last year I didn’t write down the barbecue sauce recipes I looked at for ideas. I looked at more than a dozen to compare ingredients and quantities, and then in the end I added stuff as I tasted the sauce. I did not use ketchup. I’ve put the recipe for it after the pork, and it was enough to make 4 or 5 pint jars and can them.’s Easy Slow Cooker Pulled Pork
2 medium yellow onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 cup chicken stock or low-sodium chicken broth
1 tablespoon packed dark brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
2 cups barbecue sauce (optional, my recipe follows)

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I have a few more recipes to post before 2013 ends. I’m determined to start 2014 with a clean slate and no recipes carried over. New recipe adventures ahead! And, weirdly, I have two separate ones for pulled pork that I tried this year. I may post them both today. This first one is from Cook’s Country, and it was pretty good. In no universe am I claiming to be making real, full-on pulled pork in a smoker. But sometimes I just get a hankering for this dish, which is one of the things I miss the most from my time living in the South in college. This one is great because it’s a small-batch recipe. Even though it’s made for two, I still had some leftovers. Which was fine with me. I made this back in April, which just goes to show how slow I’ve been to post goodies this year. I sense a resolution coming about that.

Pulled Pork for Two (from Cook’s Country)
Serves 2

Use pork blade chops that are 1/2 to 3/4-inch thick. This recipe makes enough for 2 deli-style large sandwich buns or 4 regular soft hamburger buns.

3 pounds bone-in blade-cut pork chops (see note)
1/4 cup packed dark brown sugar
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon pepper
2 slices bacon, chopped fine
1 onion, chopped
2 garlic cloves, minced
3/4 cup ketchup
1/2 cup cider vinegar

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