Thursday, February 10, 2011

I'd like to watch him eat a pie...

Man vs. Food is one of Alex and my favorite shows. There is just something about Adam Richman. We both just love watching him eat. Though he's tried everything on his show from five pound jumboli stromboli to firebrand chili, my favorite episodes are when Adam visits the south and eats his weight in barbecued pork.

Pulled pork is something I've always enjoyed. It has this tangy, sweet, melt in your mouth, savory delicious quality that not a lot of foods can pull off. Traditionally, pulled pork is smoked over a wood fire grill for one and half hours per pound of meat. It is marinated and then continuously soaked with barbecue sauce; smoldering until it reaches an internal temperature of 165 degrees.

Even though we now live in the south, our new apartment did not happen to come with a built in smoker. We did just score a brand new built in microwave, but it doesn't exactly barbecue. That being said, the lack of a smoker isn't going to keep me from sweet pork heaven.

This recipe for pulled pork is super easy and super tasty. Though, it won't be as amazing as if you slow smoked your pork for hours on end, it does the trick! 

Slow Cooked Pulled Pork
Serves 4-6
  • 3 large shallots
  • 2-3 lbs pork shoulder or pork butt
  • 1/4 cup brown sugar
  • 1 1/2 tbsp mustard
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 3/4 tsp salt
  • 3/4 tsp ground black pepper
  • 1/2 cup ketchup
  • 1/3 cup apple cider vinegar
  • 1/4 cup tomato paste
  • 1 1/2 tbsp Worcestershire sauce
  • 1/2 cup water

Thinly slice shallots and layer in the bottom of a 5 quart Crock Pot.

Trim excess fat from your pulled pork.

Place pork on top of shallots in your Crock Pot.

 Whisk together brown sugar, paprika, garlic powder, salt, black pepper, ketchup, apple cider vinegar, tomato paste, Worcestershire sauce, mustard,  and water. Pour over pulled pork. Set Crock Pot to low and cook for 8 hours.

After 8 hours, take a fork and shred pork into small pieces.

Stir pork until drenched in sauce. Let pork warm until heated through and bubbling.

Serve pulled pork on a soft bun with a side of creamy coleslaw and dill pickles.

Cool Creamy Coleslaw
Serves 4-6
  • 1/4 head of cabbage, shredded
  • 1/2 jicama, julienned
  • 6 green onions, chopped
  • 3 carrots, shredded
  • 1 cup mayonnaise
  • 1/3 cup sugar
  • 1/4 cup vinegar
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon of salt

Mix together cabbage, jicama, green onions, and carrots. Whisk together mayonnaise, sugar, vinegar, celery seed, black pepper, and salt. Stir vegetables and dressing together. Serve chilled.


  1. That looks sooo good. I am impressed you made your own BBQ sauce. Another use for that mollases, if you still have it!

  2. I would eat that whole crock pot even if Kevin Youkilis was making fun of me in a shirt and tie while I was trying to do it.

  3. ohmygod this recipe looks like something i have to make!