It’s time to start thawing out. If you believe the furry Pennsylvania rodent—whom despite all the technology at our fingertips we apparently still rely on for weather predictions—spring is only a few weeks away. Soon the weather will turn milder, flowers will bloom and barbeques will fire up.
Mmm…barbeques. The smell of charcoal in the air, simple comfort food cooking, friends gathered round. At The Quarry, a popular restaurant outside of Boston, chef Greg Jordan keeps the barbeque feeling going year round with their must-have pulled pork, smoked in the rustic, yet refined restaurant’s own smoker. As the cold recedes but it’s not quite grilling weather pulled pork is an ideal dish, hearty enough for the cold and easy to make in a slow cooker but with the flavors of spring.
“The Quarry’s hearty pulled pork recipe is slow-cooked to draw out the flavors and aromatics,” Jordan said. “It’s perfect for an evening gathered around the fireplace. It will impress you with its ease and a crowd who will clamor for more.”
Pulled Pork Recipe
Cook Time: 6 hours
Prep Time: 15 Minutes
Inactive Prep Time: 24 Hours
Feeds: 2 people per pound of pork
Keeps: 5 Days
1 boneless pork butt, 4-8 pounds
3 Spanish onions, thinly sliced
6 garlic cloves, crushed
1.5 cup of chicken stock
1.5 cup of apple cider
Per Pound of Pork:
2 teaspoons Kosher salt
1 teaspoon brown sugar
1 tablespoon of store-bought Spice Rub (Use your favorite bbq seasoning from the store like McCormick® Slow Cookers BBQ Pulled Pork Seasoning or make your own using recipe below.)
Optional: BBQ Sauce
Mix the salt, sugar and spice. Rub together with a whisk to blend evenly. Massage the blend into the pork shoulder and let it sit wrapped in the refrigerator overnight.
Set your crockpot on high heat and add the sliced onion to the pot. Place the pork butt on top of the onions. Fill the pot with equal parts chicken stock and apple cider until it covers the bottom 2 inches of the pork. Cover and cook untouched for 4-6 hours or until tender.
To serve, simply place the cooked pork butt in a bowl and shred the meat with two forks, removing any large chunks of fat as you go. Mix with your favorite bbq sauce or some of the reserved cooking liquid, depending on your taste. The onions from the cooking process also make a great topping for the pulled pork.
Pulled Pork Spice Rub
Keeps 6 Months
• 1/3 c ground black pepper
• 1/2 c paprika
• 1/3 cup chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoon ground fennel seed
• 1 tablespoon ground coriander