Friday, April 8, 2011

Freezer Meals: Pulled Pork Recipe

I love freezer meals. So for the next month, I'm going to be sharing my favorite freezer recipes with you. Hopfully it will help you get your crap together and have more time to relax.
I found this recipe on The Way the Cookie Crumbles. It is really quite delicious.
1st put the pork shoulder in the crockpot for 6-8 hours on low. I added some seasonings and just let it do its job.
When it is done, just shred it up like this. I like to use a disposable foil pan. It keeps the juices from running and it can be reused. Then just add the BBQ sauce and mix. Now you're ready to eat.

Slow Cooker Pulled Pork (spice rub from Cooks Illustrated)

Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper

1 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional)
2 cups barbecue sauce

1. Mix all spice rub ingredients in small bowl.

2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)

3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.

5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

2 comments:

  1. This looks like a yummy meal, but how do you "freezer" it? After it's completed with bbq sauce? Once the meat comes out of the crockpot? How do you reheat it after you freeze it?

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  2. Love pulled pork! To Kirk/Cami - I portion it to 2 cup servings and freeze in ziploc bags. To serve I pull it out the day before to thaw in the fridge, then put in a bowl in the microwave for a minute or 2.

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