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Thread: Crock Pot Pulled Pork And Apple page

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    whitebear's Avatar
    whitebear is offline Senior Member
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    Crock Pot Pulled Pork And Apple

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    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.

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    breadsauce's Avatar
    breadsauce is offline Senior Member
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    Can you give details of how you cooked the pork please?

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    whitebear's Avatar
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    Quote 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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    john_e_turner_ii's Avatar
    john_e_turner_ii is online now Senior Member
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    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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    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.

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    jammies's Avatar
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    Quote 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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