- Posted by Johanna on September 11, 2009 at 10:24 am
- Category: Recipes and Food
For the Twitter gang, who thought this sounded interesting…
I tried making my own pulled pork barbecue in the crockpot the other day. I found this recipe (which is really just a combination of spices) online, although I don’t remember where. Combine the following spices:
- 2 Tablespoons black pepper
- 1-2 teaspoons cayenne pepper
- 2 Tablespoons chili powder
- 2 Tablespoons ground cumin
- 2 Tablespoons dark brown sugar
- 1 Tablespoon oregano
- 4 Tablespoons paprika
- 2 Tablespoons salt
- 1 Tablespoon sugar
Come to think of it, I followed this part very loosely, using what I had and adjusting to taste. I don’t like a sweet barbecue, for example, so I cut back on the sugars. Anyway, once you’ve mixed these up, rub the spices all over a bone-in pork shoulder (about 6-8 pounds, although that makes a LOT of barbecue). Then wrap the meat in a double layer of plastic wrap and refrigerate for at least 4 hours and up to 3 days. The longer you leave it, the stronger the flavors.
Once it’s ready to cook, remove the plastic wrap and put the shoulder in a slow cooker with 1/4 cup of water. Cook on low for 8-10 hours. Then remove the meat to a large cutting board or cookie sheet and shred with fingers and/or two forks. (Thus the “pulled” part of the name — don’t cut it, tear it apart.)
Put the shredded meat back in the slow cooker with 1 cup of your favorite barbecue sauce. This is where taste comes in again — it’s difficult to find a commercial sauce that isn’t overly sweet to my taste, especially if you’re avoiding high-fructose corn syrup. If you’re making North Carolina-style barbecue, you want something vinegar-based and a little tangy. Heat the sauced meat between 30-60 minutes until it’s all blended.
Then comes the question, once you’re done eating sandwiches with it (remember to serve with hot sauce, cole slaw, and hush puppies), what do you do with the rest? Here’s one idea.
For this you’ll need
- 12 corn tortillas
- small can enchilada sauce (the recipe only calls for 4 ounces; the smallest can I found was 15, but I wound up using about half of it)
- 8 ounces canned corn
- 14 ounces cooked black beans (with the veggies, use whatever a standard size can is these days — they tend to shrink them over the years)
- one bag shredded Monterey Jack cheese, or one block, shredded
- about a pound of shredded cooked pork
- 1 chopped onion
Preheat the oven to 350 degrees F. Coat the bottom of a 9×13 casserole dish with a thin layer of the sauce. Lay four tortillas on top. (Given the shape of my pan, I wound up using two whole and then breaking the others in half to better cover the dish.) Then add about a third of the corn, beans, and cheese. Then a layer of about a third of the onion and meat. Repeat layers — tortillas, veggies, meat ‘n’ onion — twice more. Then spread on another layer of sauce and sprinkle with the remaining cheese.
Cook for 45 minutes. Serve with sour cream on top.
I think this recipe originally had chilis or green peppers in it as well, but I don’t like those. If you wanted to add them back for more Mexican flavor, put them in with the meat and onion layers.
Note that you don’t have to make your own pulled pork to make this dish. You can buy prepared barbecue meat or substitute chicken. Also, I thought I’d be clever, since I had extra tortillas, and put those on top for a final layer. Don’t. They crisp up so hard in the oven that I had to pull them off after.