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Crock Pot Pulled Pork And Apple

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  • Crock Pot Pulled Pork And Apple

    Today I cooked a well seasoned pork loin in the slow cooker until it could be shredded with a fork. Then in a large skillet I sauteed chopped apple, onion, and garlic in bacon fat and butter. After this cooked down for a few minutes I added some apple cider vinegar, a drizzle of honey, and a little more homemade bbq rub and let that reduce. Then in goes the pulled pork, mix it all together, let it cook a few more minutes and then enjoy the rich, tangy and slightly sweet goodness.

  • #2
    Can you give details of how you cooked the pork please?

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    • #3
      Originally posted by breadsauce View Post
      Can you give details of how you cooked the pork please?
      I rubbed the pork with our seasoning the put it in the crock pot on low for about four hours. It was a small piece of loin at maybe 1.5lbs. A larger piece would probably need to cook a little longer. I plan on trying this with a shoulder roast in my smoker soon.

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      • #4
        Here are some ingredients for a dry rub that I use for pulled pork:


        Tbsp Cumin
        1 Tbsp Garlic Powder
        1 Tbsp Onion Powder
        Tbsp Chili Powder
        Tbsp Cayenne Pepper
        1 Tbsp Sea Salt
        1 Tbsp Black Pepper
        Tbsp Paprika
        cup Coconut Crystals (or raw Sugar)

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        • #5
          All good stuff! I like this.

          Grab a slice of belly pork (or pork belly if you're from the side of the Atlantic where the English language went wonky in translation ) cook at 125C (250F for translation) for 6 hours, take the meat off, pull it, take the soft fat off and render it, take the skin off and crisp it - snack, cooking fat and meat in one effort.
          Paul
          http://www.pjgh.co.uk
          http://www.livingintheiceage.co.uk

          "... needs more fish!"

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          • #6
            Originally posted by pjgh View Post
            All good stuff! I like this.

            Grab a slice of belly pork (or pork belly if you're from the side of the Atlantic where the English language went wonky in translation ) cook at 125C (250F for translation) for 6 hours, take the meat off, pull it, take the soft fat off and render it, take the skin off and crisp it - snack, cooking fat and meat in one effort.
            I put a bunch of pork belly over a charcoal grill yesterday...my favorite way to eat it. I completely forgot about it for about 3 hours. Went back and almost all of it had melted into the coals and the rest was completely black and burned. So sad
            Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

            http://www.krispin.com/lectin.html

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