This is another of the recipes that I found while on a path from food blog to food blog, possibly started by a stunning picture winking at me on foodgawker . Somewhere along the line I discovered Eat, Live Run, and was reduced to wanting Jenna's pulled pork right then and there so it went without saying that it would be on the next week's menu. It was 5.30am when my alarm began frantically beeping and I pulled myself out of bed and into the kitchen. Given my half-asleep state it took around 30 minutes to rub our nice big hunk of pork (ours was closer to 3lbs, bone in) and brown it all over, all the while Wil was starting his first morning shift via remote connection from our den. I then threw the pork into the crockpot with all the other ingredients and set it to high while I went about my morning routine.
We weren't able to find Lawry's anywhere, so went with a mix of a bbq marinade we'd found in the supermarket, and our fave chipotle bbq sauce. There was no mustard powder to be found either so I substitute with some American yellow mustard which I rubbed into the meat.
When Wil came home around 2.30pm he said the place smelled amazing, and he began basting the meat, and turned it down to low for the next couple of hours until I came home. Once I arrived all that was needed was to warm the cornbread and pull together some coleslaw and we were ready.
Almost immediately Wil looked me in the eye and said "we are NOT sharing this with anybody" and I had to agree (sorry guys!). This dish was excellent and Wil has now requested that we make a crockpot pulled pork each week, if only for sandwiches. We ate ours as is, with sides of cornbread and coleslaw, but this would be excellent in a bun, as a sandwich, in a wrap or maybe even on a pizza. We'll continue to tweak this until it perfect, just the way we like it, but you really shouldn't wait for the improvements as it doesn't really need it. Just get on and make this. Delicious!
2 lbs pork butt shoulder
1/2 bottle Lawry’s Baja Chipotle Marinade
1/2 bottle of your favorite barbecue sauce
1/2 onion, chopped
1 tsp salt
1 tsp ground mustard
1/4 tsp cayenne pepper
Rub the salt, ground mustard and cayenne all over the pork shoulder then brown the shoulder on all sides in a heavy pan on medium/high heat. This should take about 10 minutes.
Remove browned shoulder from the pan and place in a crock pot along with the chopped onion and sauces. Turn crock pot on high and cook for 6-8 hours. You’ll know the pork is ready when it falls apart when stabbed with a fork.
Remove the pork from the crock pot and shred with a fork then place back in the sauce and serve.
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