The Washington Post, January 14, 2009
This recipe can be made in a 4- to 5-quart slow cooker.
There's no smoke involved, but this has a pit-barbecue taste nonetheless. Brown the pork in the morning, combine it with the other ingredients in the slow cooker and let it go for 6 to 10 hours on LOW. You’ll be rewarded with tender, juicy pork perfect for sandwiches.
MAKE AHEAD: The recipe works best when the pork is seasoned, wrapped and refrigerated overnight. The cooked pork freezes well, for up to 3 months.
Serve with coleslaw, if desired, and large, soft rolls.
6 servings
Ingredients:
Directions:
Combine the onion salt, paprika, 1 tablespoon of the brown sugar, the chili powder, allspice and black pepper in a medium mixing bowl. Reserve 1 tablespoon of the spice mix; rub the remaining spice mix all over the pork. Wrap the pork in plastic wrap and refrigerate for 1 hour or overnight.
Heat the oil in a large skillet over medium-high heat. Add the pork and cook, turning to brown it on all sides; this will take about 16 minutes. Transfer to a 4- to 5-quart slow cooker.
Add the vinegar, the reserved tablespoon of the spice mix and the remaining 3 tablespoons of brown sugar to the skillet; as the mixture begins to boil, use a wooden spoon or spatula to dislodge any browned bits on the bottom of the skillet. Transfer the mixture to the slow cooker.
Cover and cook on LOW for 6 to 10 hours, until the pork is fork-tender.
To serve, remove the pork from the cooker and cut it into 1/2-inch-thick slices, then use 2 forks to shred the slices into bite-size pieces.
Add the hot pepper sauce to the liquid in the cooker, then return the pork and any accumulated juices to the cooker and toss to coat with the liquid. Serve warm, or keep warm for up to several hours.
Adapted from “Art of the Slow Cooker,” by Andrew Schloss (Chronicle, 2008).
551 calories, 43g fat, 14g saturated fat, 134mg cholesterol, 916mg sodium, 8g carbohydrates, 1g dietary fiber, n/a sugar, 32g protein.
