CrockPot Pulled Pork

Good Morning Folks,
Today Ed and I are off to the lake for a few days of fun in the sun and some fishing. Cricket is sitting by the door, she is so funny. Cricket has been raised in campers from the time we got her at 6 weeks old. Two weeks after we got her ( the day after 9-11) we took our first trip in our 24ft travel trailer on a three week trip up the coast to Maine and back. When we got back home, every time we took her out, she would run back to the camper, she must have thought she lived in it. Too funny, so now every time Ed or I ask her if she's ready to go camping, she runs to the door and waits.

So today we are going to make a very simple dish in our crockpot that will be ready for dinner and will leave plenty of leftovers for some yummy sandwiches for tomorrows lunch. I prepared my pork roast last night so it's ready to put in my crockpot and start cooking. We still have a few hours before we leave so I will let the roast cook until we finish loading. When we're ready to leave I'm going to transfer the crockpot to the coach, it can travel in the sink so as not to tip over during the trip, then once we arrive at the lake I can plug the crockpot back in to finish cooking. Last night after getting the roast ready I also made some deviled eggs and potato salad that will go great with the pork roast.

Well I have to get going, I'm burning daylight, needles to say the fish are waiting to be caught...
Have a great day everyone.

CrockPot Pulled Pork

 

Ingredients

• 4 lb Pork Roast
• 4 tbsp smoked paprika
• 2 tbsp sea salt
• 2 tbsp chili powder
• 2 tbsp ground cumin
• 1 tbsp ground black pepper
• 1 tbsp dried oregano
• 1 tbsp ground white pepper
• 2 tsp cayenne pepper
• 1 full bottle of BBQ sauce

Instructions

1. Mix all of the above ingredients except the pork shoulder and the BBQ sauce in a small mixing bowl, mix it all well making your spice rub
2. Massage the spice rub all over the meat in every crevice you can find
3. Wrap tightly in a double wrap of plastic wrap and refrigerate for at least 3 hours, I did mine overnight. You can refrigerate this for up to 3 days
4. Place roast in the crockpot add 1/4 cup of water and turn your crock pot on low and cook for 8-10 hours until the meat is fork-tender
5. Transfer your roast to a cutting board and discard all the liquid in your crock pot
6. Pull the meat apart by tearing the meat into thin shreds with two forks
7. Place all the shredded meat back in the crockpot and toss with your favorite BBQ sauce and heat on low for 1 hour until hot.
8. Makes 8 Servings, Enjoy