I LOVE BBQ pulled pork. I have been looking for the perfect recipe for a while now and I believe I have found it! Jeffrey's Grand dad gave me this recipe over Christmas. The original recipe called for slow cooking the meat in a oven so that the roast will not touch the liquid while cooking. He had the brilliant idea of putting foil balls in the bottom of the crock pot to raise the meat above the liquid. I tried it out and it worked! I used the leftover meat to make BBQ pizza. You can also put it in tortillas.
BBQ Pulled Pork Sandwich
1/4 cup brown sugar
2 Tbsp kosher salt
2 Tbsp paprika
1 Tbsp ground black pepper
1/2 Tbsp ground coriander
1/2 tsp dry mustard
1/2 tsp onion powder
1 pork roast - 3 pounds
1 1/2 cups apple juice
1/2 cup water
1 Tbsp liquid smoke
2 Tbsp dijon mustard
Mix together dry spices.
Rub pork with dry rub and allow the pork roast to sit in the fridge for at least 6 hours or overnight.
Place 5-6 foil balls in the bottom of a crock pot so that roast can sit above the liquid.
Pour apple juice and water in the bottom of the crock pot.
Place roast on top of the foil balls.
Cover with a lid and turn on low for 6-8 hours.
Remove the roast from the crock pot. Use 2 forks to shred pork.
Butter rolls and cook until toasted on both sides.
Add 1/4 cup BBQ sauce, 1 Tbsp. liquid smoke, 2 Tbsp Dijon Mustard, 1 Tbsp brown sugar to the meat and stir until well blended. Taste to see if you need more BBQ sauce.
Serve BBQ pork on toasted roll.