Pulled Pork in the Crock Pot

(1) 6-7 pound pork shoulder roast or Boston Butt from Harter House
Dry Rub
3-4 drops Liquid Smoke (optional)


My favorite Dry Rub

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

Add all ingredients to a small bowl and stir until combined.

Rinse roast with cold water then pat dry with paper towels.  Using your hands, rub roast with Dry Rub until evenly coated.

Cover rubbed roast with plastic wrap and refrigerate overnight if possible.  It’s not a deal-breaker if you can’t but it’s SO much better if it can soak up the flavors of the rub overnight.

Remove the plastic and place the roast, fat-side down, in a large crock pot.  Cover and cook on high for 4 hours.  Do not add water.

Add Liquid Smoke to the broth that has been created from cooking the roast (not directly onto the roast).  Reduce heat to low and continue cooking for 4 more hours.

Remove broth from crock pot to use for gravy or freeze for later use.  Turn crock pot off and let roast rest, covered, for 30-45 minutes.

Remove roast from crock pot.  The meat will “pull” away easily.  Toss or serve with BBQ sauce if desired.

Enjoy!

Asian Style Baby Back Ribs

It really doesn't get any easier than this crock pot recipe.

For a delicious weeknight dinner, just put it in the crock pot and let it cook slow.

These Meaty Baby Back Ribs are on Sale Wednesday, March 29 to April 4, 2017, for the awesome price of $3.99 lb. at five Harter House Locations including Republic Road in Springfield and Kenneth Street in Nixa.

Ingredients   

2/3 cup light-brown sugar

1/2 cup low-sodium soy sauce

2 tablespoons sesame oil

2 tablespoons rice vinegar

2 tablespoons minced fresh ginger

4 cloves garlic, crushed

1/2 teaspoon red pepper flakes

1 rack pork ribs (about 3 pounds) cut into sections of 3 to 4 ribs

2 tablespoons cornstarch

3 scallions, trimmed and thinly sliced

1 teaspoon sesame seeds

Directions

1. In a small bowl, blend sugar, soy sauce, sesame oil, vinegar, ginger, garlic and red pepper.

2. Place ribs in slow cooker bowl; add sauce. Cover; cook on HIGH for 6 hours or until meat is tender.

3. Transfer ribs to a platter. Strain sauce and discard excess fat. Combine cornstarch and 1/4 cup water; blend with sauce in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Top ribs with 1/2 cup of sauce, scallions and sesame seeds; serve with remaining sauce.