Pulled Pork Dinner Night!

Every Sunday, Chris and I have a few of our friends over. Each week it's dinner, hanging, and usually our favorite Sunday night shows (Walking Dead, Game of Thrones), or a movie. This Sunday, we decided to do a pulled-pork dinner with fried pickles. Plus, of course, no pulled-pork sandwich is quite complete without some homemade coleslaw. Everyone seemed to love it, and I kept saying to myself "if only they knew how easy it was to make!" Well, now you ALL can know exactly how easy it is to reproduce my pulled pork Sunday night dinner!

We'll start off with the pork:
*NOTE: You need a crock pot for this recipe. If your crock pot is small, you can adjust the recipe to fit the size roast you buy. The good thing about slow-cooking is that it usually comes out good no matter what!


Ingredients:
4-5lb Pork roast (we did bone-in, but boneless works too)
1/2 c. mustard (use your favorite, that's what we did!)
1 Tbsp parsley
1 Tbsp garlic powder
1 Tbsp black pepper
1/2 Tbsp crushed red pepper (more if you like it spicy!)
1 Tbsp paprika
1-2 jars BBQ sauce
Kosher salt (quantity changes with your taste)
1 large onion

Directions:
1) Line the bottom of the slow cooker with a large sliced onion (this is so the bottom is coated- to prevent burning on the bottom)
2) In a bowl, mix together mustard, garlic powder, black pepper, crushed red pepper and paprika. This is going to be your wet rub for the pork
3) Rub the mixture all over the pork, mainly focusing on what's going to be the "top" when it is in the cooker (One good technique I learned was to take a ziplock bag and use it as a glove to rub the roast with. That way your hand stays clean, and you can turn it inside out when you're done- mess free!)
4) Put the roast into the cooker, cover it in your favorite BBQ sauce (just so that the roast is covered! Too much and the cooker will fill up with unusable liquid as it cooks)
5) Set your cooker to low, time it for 7-8 hours...and walk away!
6) After the allotted time, sprinkle kosher salt over the top of the roast (I'd say 1 Tbsp is good to start)
7) Remove the pork to a large baking pan or other large dish (this recipe feeds A LOT of people). It should fall off of the bone, all you have to do is help it the rest of the way using two forks to split the chunks apart.
8) Cover the pork in the onions that are left in the cooker, along with about 1/2 of the liquid that's left.
9) Add more BBqsauce, salt and pepper to your liking
10) Smile at how proud you are, and dig in!!














I WILL NOW TAKE A BREAK TO TALK ABOUT TWO OF MY FAVORITE THINGS. (My pulled-pork would not be MINE without these two things)


1) Dakin Farm Barbecue Sauce. This barbecue sauce is made by my second favorite smokehouse in all the land. Located in Vergennes Vermont, this place is well worth the trip. Trust me, my family spends a whole day just to go to this place! The sauce has jut the right sweetness and tang-perfect for pulled-pork!

You can order it online (I also recommend checking out their other stuff too!). Just go to http://www.dakinfarm.com/SearchResult.aspx?searchPhrase=barbecue%20sauce.


2) Oscar's Smokehouse's "More than Mustard". Birthed by my (and Rachel Ray's) favorite smokehouse, once you have this mustard you will never go back. Located in Warrensburg, NY, this smokehouse really knows what they're doing when it comes to everything-especially their mustard!

ORDER IT ONLINE! You won't be disappointed! http://www.oscarsadksmokehouse.com/specialty-items/more-than-mustard