Entrees
Pulled Pork Barbecue (for Slow Cooker)
Makes 5 cups
Pulled Pork Barbecue (for Slow Cooker)
Makes 5 cups
Calories 326 (49% from fat) carb. 11g pro. 31g fat 18g sat. fat 7g chol. 107mg sod. 411mg calc. 28mg fiber 1g
Ingredients
- 2½ pounds bone-in country-style spare ribs
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ½ pound onions, peeled and thickly sliced
- 1 cup water
- 1 to 1½ cups barbecue sauce
Preparation
- Trim ribs of excess fat. Season with salt, pepper and paprika. Layer seasoned pork and onions in the pot of the Slow Cooker, ending with a layer of onions. Add water.
- Cover and press the on/off button to turn the unit on. Set time to 10 to 12 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed.
- Transfer pork to a shallow food storage container. Strain liquid and discard onions. Pour liquid over pork. Cover and refrigerate.
- When chilled, the fat will solidify and rise to the top. Lift off and discard.
- Remove pork from liquid (which will have gelled); reserve liquid for another use (it is particularly good to use in a variety of soups that would benefit from extra smokiness. It may also be strained and frozen, or discarded).
- Pull pork from bones; discard bones. Trim off and discard fat. Shred pork and return to the pot of the Slow Cooker. Add 2 to 3 cups barbecue sauce and stir. Cook on Low for 3 hours or on High for 2 hours. Set on Warm when serving.