We had a great time today at Open House and hope you were all inspired by our talented teachers and enjoyed the sale!
We had several requests for my husband's recipe for Pulled Pork which we served in the classroom today so here goes!
Cary's Pulled Pork
1 pork picnic roast 5-8 lbs (bone in/skinless)
1 bottle Figaro hickory liquid smoke
3 cloves garlic (crushed)
2 T Black Salt (available at Penzey's ) or if you can't find that use 2 T kosher salt instead
1/2 tsp. Black pepper (freshly ground)
1/2 tsp garlic powder
water (fill the liquid smoke bottle as a measurement)
Crush fresh garlic and put in the bottom of the crockpot.
Rinse and dry raw roast, sprinkle with salt, pepper and garlic powder on all sides. Place in the crockpot.
Pour Liquid smoke on top of the meat
Pour water in crockpot.
Cook on LOW for 12-14 hours.
Remove meat to a large platter.
Pour juices into a glass dish (once it settles a little you can skim the fat off the top)
Remove bone from the meat. Trim any visible fat off meat.
Shred meat up and put back in the crockpot to keep warm.
Pour the skimmed juice in with the meat.
Serve with BBQ sauce (we like Sweet Baby Ray's) on buns.