Pulled Pork and Memphis Coleslaw
So most of you probably noticed that I haven't posted for a little over a week. Don't worry...I'm still alive. I just got back from a lovely 10 day holiday. We didn't go anywhere or do anything out of the ordinary, but sometimes those are the best vacations...waking up late and doing absolutely nothing. I really needed it, especially after entertaining our guests for a few weeks.
This week is supposed to be particularly hot across the nation. Perfect barbequing weather. Only problem is SaMo (Santa Monica) does not allow BBQ pits or grilling. So what's a girl to do? Well, first option is to go to a friends house who does have a grill, or I could just eat out at a local BBQ joint. We do have a few BBQ places on the west side of L.A. that are pretty well known (Baby Blue's, Bondi BBQ, Mr. Cecil's).
However, I prefer to take matter's into my own hands and cook at home. I know what you are thinking. If I'm not allowed to have a grill, then how am I going to do that? Answer is...with a slow cooker. Most meats that are barbequed are smoked and cooked on low heat for hours at a time. Now I do not have a smoker, but I can still cook some pork, low and slow, until it falls apart. I know it's no substitution for ribs, but it beats having hamburgers and hot dogs any day. Plus using a slow cooker will help keep the house cooler, since the oven won't be on.
While I was entertaining guests back in June, I decided to make pulled pork. Unfortunately I needed to find a new barbeque sauce since I discovered that my favorite brand had, yup you guessed it, gluten. Thankfully I came across Rufus Teague. Touted as the best barbeque in Kansas, they have won The People's Choice Award multiple years in a row and also have a few barbequing awards under their belt. Most importantly, their spice rubs and sauces are 100% all natural and gluten free. So I bought a "gift crate" (small cedar box) consisting of their Meat Rub, Honey Sweet Sauce and Touch O'Heat Sauce.
One night we tested the Touch O'Heat on some stove top grilled chicken. The chicken was awesome! I love chicken hot wings, or anything spicy hot for that matter, but most of the family seem to have an aversion to spicy foods. The Touch O'Heat is as it claims; you feel a small amount of warmth on the tongue and it is not hot at all. Everyone loved it, even those who said that they don't like spicy foods.
On a different night, I used the Meat Rub and the Honey Sweet Sauce on the pork loin that became our pulled pork dinner. I let the pork marinade overnight with the Meat Rub on it, and then prepared the pulled pork in the slow cooker the next day. It turned out better than I could have hoped for. The pork was moist and juicy, spicy, but not hot spicy, full of sweetness and a hint of smokiness. It was the best pulled pork I have ever made. I have definitely found my new go to barbeque spices and sauces. So here you go, Pulled Pork a la crockpot with Memphis Slaw.
Slow Cooker Pulled Pork
Prep Time: Cook Time: Ready In: Yields: 8+ Servings
10 mins 6-8 hours 6-8 hours
4 lbs pork tenderloin or shoulder
3 tablespoons grapeseed oil or vegetable oil
1/3 cup of your favorite meat rub (Rufus Teague Meat Rub)
2 cups water
16 oz bottle of your favorite BBQ sauce (Rufus Teague Honey Sweet Sauce)
7 quart Slow Cooker
Remove the packaging from the pork. If you decide to use traditional pork shoulder instead of tenderloin (which is a leaner cut of meat) then trim most of the fat from the exterior of the shoulder but not all of it. Leave no more than 1/8".
Rinse and thoroughly dry the meat. Slather the meat with oil, coating all surfaces. This will help the rub adhere and also help dissolve the oil soluble flavors in the rub and carry it into the meat. Cover the tenderloin with meat rub making sure to cover all of it. (If you do not wish to marinade the pork overnight, then skip the next paragraph.)
Once the meat is completely covered in the spice rub, wrap the tenderloin in plastic wrap. After the meat is wrapped in plastic then wrap it in foil. Now wrap the meat in a second cover of foil to prevent juices leaking out, or place the meat in a large Ziploc bag. Place covered meat in the refrigerator to marinade overnight.
Place the pork in the slow cooker. Add water filling crock pot two thirds of the way. Cover and cook on low 6 to 8 hours. Remove meat from the slow cooker and discard grease.
When pork is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded. Return the pulled pork to the cooker. Mix in the BBQ sauce and cover till meat and sauce is warmed. Serve on large, crusty Udi's buns with Memphis coleslaw.
Memphis Style Coleslaw
Prep Time: Cook Time: Ready In: Yields: 6 - 8 Servings
10 mins NA 30 mins
1 medium head of cabbage
1 1/4 cups mayonnaise (Best Foods Lite)
1/4 cup cider vinegar
1/4 cup sugar (or sugar substitute equivalent)
1 tsp. celery seed
Shred cabbage into a large bowl. Combine mayonnaise, sugar, vinegar, and celery seed in a separate bowl. Taste and adjust flavor adding more mayonnaise and/or a bit more vinegar if too sweet for your taste. Add dressing to the shredded cabbage until well moistened. Refrigerate for at least 20 minutes to chill thoroughly, than serve.
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