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

  1. 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.
  2. 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.
  3. Transfer pork to a shallow food storage container. Strain liquid and discard onions. Pour liquid over pork. Cover and refrigerate.
  4. When chilled, the fat will solidify and rise to the top. Lift off and discard.
  5. 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).
  6. 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.