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The Washington Post

Slow-Cooked South Carolina Pulled Pork

Slow-Cooked South Carolina Pulled Pork 6.000
Jan 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.

Serve with coleslaw, if desired, and large, soft rolls.

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.


Servings: 6
Ingredients
  • 1 tablespoon onion salt
  • 2 tablespoons sweet Hungarian paprika
  • 1/4 cup packed light brown sugar
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 pounds boneless pork shoulder
  • 2 tablespoons vegetable oil
  • 3/4 cup apple cider vinegar
  • 2 teaspoons hot pepper sauce, such as Tabasco

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.


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Recipe Source

Adapted from "Art of the Slow Cooker," by Andrew Schloss (Chronicle, 2008).

Tested by Candy Sagon.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (2)

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Nutritional Facts

Calories per serving: 551


% Daily Values*

Total Fat: 43g 66%

Saturated Fat: 14g 70%

Cholesterol: 134mg 45%

Sodium: 916mg 38%

Total Carbohydrates: 8g 3%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 32g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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