Recipe: Slow-Cooker Pulled Pork

By Khalil Hymore

I love pulled pork, and I was inspired to develop this recipe for it by a question from mneuy, a member of the WEtv.com community. Mneuy asked, "What are some good alternatives for city dwellers who want to do [barbecue] themselves?" Using a slow-cooker (an item that many of us have inherited from our moms or grandmas), I have found that a delicious pulled pork can be made in any size kitchen (especially one lacking an outdoor grill). What's great about a slow cooker is that you can get it started quickly in the morning and when you return from work you'll have a delicious meal waiting for you.

Slow-Cooker Pulled Pork
Makes 8 to 10 servings

• 1/4 cup dark brown sugar
• 1/4 cup paprika
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon cayenne pepper
• 2 teaspoons ground ginger
• 2 teaspoons sea or kosher salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground black pepper
• 1 4 to 6 pound boneless pork shoulder roast
• 2 onions, thinly sliced
• 1 2-liter bottle ginger ale
• 3 cups homemade barbecue sauce (or your favorite store-bought brand)
• 8 to 10 hamburger buns
• sliced pickles (optional)

1. Combine sugar, paprika, chili powder, cumin, cayenne pepper, ginger, salt, nutmeg, and black pepper in a small bowl to create a spice rub. Coat the pork roast thoroughly with spice-rub mixture and place in a 4- to 6-quart slow cooker, along with any excess rub and sliced onions. Pour ginger ale over the roast until covered (you may not need all 2 liters). Cover slow-cooker with lid and gently simmer the pork roast for 8 to 10 hours on the low setting until tender.

2. Carefully remove pork from the slow-cooker and reserve on a platter. Strain cooking liquid, return pork and onions back to the slow-cooker, and shred pork with a large fork. Add 2 cups barbecue sauce to the slow-cooker and cook on the high setting until sauce is heated through, about 6 to 8 minutes. Serve pulled pork on hamburger buns with extra barbecue sauce and sliced pickles.