Who knew that along with his many talents, his eagerness to learn would involve tackling cooking skills. Joe is sharing his awesome pulled pork recipe with us and it's sure to be a hit at your next barbeque.
- 2 medium yellow onions, thinly sliced
- 4 medium garlic cloves, thinly sliced
- 1 c chicken stock (low-sodium chicken broth optional)
- 1 T packed dark brown sugar
- 1 T chili powder
- 1 T kosher salt, plus more as needed
- 1/2 t ground cumin
- 1/4 t ground cinnamon
- 1 (4-1/2- to 5-lb) boneless or bone-in pork shoulder (also known as pork butt), twine removed
- 2 c barbecue sauce (try Sweet Baby Rays it's good stuff)
- Put onions and garlic in an even layer in the slow cooker, pour the stock or broth. Combine the sugar, chili powder, salt, cumin, and cinnamon in a small bowl. Pat dry pork with paper towels. Rub the spice mixture over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork-tender, (6 - 8 hours on high or 8 - 10 hours on low.)
- Remove the pork to a cutting board. Pour the onion mixture from the slow cooker through a strainer into a pot, return the solids to the slow cooker. Set the strained liquid aside.
- Remove bone if it has one. Shred the meat into bite-sized pieces, using two forks. remove large pieces of fat. Place the shredded meat back into the slow cooker, add the barbecue sauce, mix. If you’re not using barbecue sauce, skim fat from the surface of the liquid, add to meat until the pork is just moistened. Taste and season with salt to taste.
Thanks to our newest team member Joe Giannetti for sharing this recipe. We're looking forward to Joe bringing a special delivery for us so that we can give our reviews. It sounds like a good one!