Mike's Sweet & Spicy BBQ Pulled Pork
- 4 lb Boneless Pork Shoulder
- 1 2 lb Bottle Sweet Baby Ray's BBQ Sauce
- 1 cup Broth Or Water
- 1 Extra Large White Onion
- 4 tbsp Minced Garlic
- 4 large Jalapenos wear gloves to chop
- 4 Drops Liquid Smoke not extract! just plain ole' liquid smoke
- 1 tbsp Cayenne Pepper
- 1 tsp Black Pepper
- 1 tbsp Paprika
- 1 tbsp Red Pepper Flakes
- 1/2 tbsp Sea Salt
- 1 tsp Cumin
- 1 cup Purple Onions sliced-topper
- 1 Large Ciabatta Buns
- 24 small Pickle Slices
- 6 large Vlassic Pickle Spears
- 6 cup Cole Slaw
- 1 medium Tub Sour Cream
- 1 jar Horseradish
- 1 bunch Parsley for garnish
- Clean your dethawed pork roast and trim any fat.
- Place everything other than optional items in a crock pot and cook 4 hours on high to 7+ hours on low or medium.
- Once cooked, drain juices in a strainer and place meat back in your crock pot.
- Reserve any drained juices for a kick ass French Dip Au Jus sauce for the following day!
- Just substitute any leftover broth for the water called for on your Au Jus packet.
- Listed below is my recipe for Super Easy French Dip Sandwiches.
- Add 1/2 bottle of Sweet Baby Ray's more or less if you prefer and shread meat with 2 forks.
- Pull any fat you may see.
- Serve atop thick Ciabatta Bread or, most any sturdy bun.
- Remember, your bun will need to support heavy meat, cole slaw and pickles!.
- Tigers Sauce also goes great on these and what a delicious difference it makes!
- Three parts sour cream to one part horseradish is all it takes!
- Serve communal style if you'd like.
- Enjoy!
pork shoulder, ray, water, white onion, garlic, jalapenos wear, just, cayenne pepper, black pepper, paprika, red pepper, salt, cumin, purple onions, buns, sour cream, horseradish, parsley
Taken from cookpad.com/us/recipes/356595-mikes-sweet-spicy-bbq-pulled-pork (may not work)