We had family visiting from Scotland and I wanted to make something that was American (and something easy because it was a work night) for dinner. I decided to make pulled pork for the entree. I had the 6 pound pork shoulder in the slow cooker all day (really, for like 12 hours) the day before. Before placing it in the slow cooker I make a dry rub. I used this recipe and added a little apple cider vinegar and water to the bottom of the crock. I put the lid on and cooked it on high for about 6 hours and then on low for another 6 hours. Once it was done, I took the entire piece of meat out and placed it on a cookie sheet to cool slightly. After it had cooled for about 15 minutes or so, I removed the cap of fat and bone and then shredded the pork with a couple of forks.
The next day, I put it back in the slow cooker with 3 jars of our homemade BBQ sauce that we had canned last summer. I set the slow cooker on low for about 4-5 hours. Dave made
light brioche burger buns from Smitten Kitchen the night before to serve with the pork. And I made slow-cooked baked beans from Elle’s New England Kitchen and crackaroni salad from Tasty Kitchen for sides.
For dessert, I made mudhen bars from Two Peas and their Pod, which went over well along with the rest of the dinner.
Even though the pork cooks down a bit, this still makes a lot of meat. We ate leftovers the next few days and then froze a couple of portions for later. We might try pulled pork tacos or nachos with the leftovers for something different than just eating it on a bun.