The Neenans' Nest: Slow Cooker Pulled Pork with Homemade Buns

Another rainy Sunday project. I've made this pulled pork a few times and it's always deeeeliiicious. I think it will make 95% of men drool instantly like Pavlov's dog when they smell it. Something about dudes and bbq-type food...

Let me start by saying I know nothing about serious bbq food. I know there are people who are very strict about how they cook it. Charcoal vs. gas vs. smoked...Texas bbq vs. North Carolina bbq. I know nothing of this. But, I think that a dry rub on any meat is a great start. Who can complain when there's a pile of bbq sauce drenched super tender meat in a homemade bun? Oh yeah, I forgot to mention that I also made the rolls to go with this from scratch. I felt like I was underutilizing a King Arthur Flour baking cookbook I got for Christmas, so I put it to use today.

Slow Cooker Pulled Pork

(I have no idea where I got this original recipe, but I've changed it enough over the last couple of years that I feel like I can call it mine now)

Start with either 1 4-5 lb. boneless pork shoulder roast or 2 1.5-2lb roasts.

For the dry rub:

4 tbsp dark brown sugar

3 tbsp paprika

1 tbsp onion powder

1 tsp cayenne pepper

1 1/2 tbsp kosher salt

1 1/2 tbsp pepper

1/2 tbsp garlic powder

1. Mix all of the dry rub ingredients together in a mixing bowl. Put the pork roast(s) in the bowl with the rub and cover on all sides. Place roasts in a large plastic bag and refrigerate with dry rub for 6-24 hours (I forgot to do this last night, so only let the rub sit for a couple of hours today and it still came out fine).

To cook the pork:

1 cup water

2 tbsp vegetable oil

1 cup cider vinegar

3 tbsp Worcestershire sauce

1 1/2 tbsp liquid smoke

1 cup BBQ sauce, plus additional after cooking

2. Combine all ingredients in the slow cooker and whisk together. Place roasts in slow cooker with the liquid mixture, cover, and turn on low.

3. Cook on low for 6-8 hours depending on the size of the roasts. If liquid does not cover roast, flip occasionally during cooking.

4. Once pork is very fork tender (i.e. falls apart when forked) remove from slow cooker and drain all but 1/2 cup of cooking liquid.

5. Take a fork and knife or 2 forks and shred pork into small pieces. Add back into slow cooker with 1/2 cup cooking liquid and stir to combine.

6. Pour as much bbq sauce as desired in with pork and stir together. This is a matter of preference, some like it saucy, some like it dry, so there's no real measurement.

Now for the buns!

King Arthur Flour's "Beautiful Burger Buns"

From the King Arthur Flour Baker's Companion

1 cup lukewarm water

2 tbsp butter, softened

1 large egg

3 1/4 cups unbleached all purpose flour

1/4 cup sugar

1 tsp salt

1 tbsp instant yeast

1 tsp onion powder (optional)

1/2 tsp dried minced onion (optional)

1. Combine all ingredients in stand mixer bowl and mix with dough hook until combined into a soft smooth dough (mine was rather sticky, which turned out to be fine).

2. Place dough in a lightly greased bowl, cover and let rise for about 1 hour.

3. Flip dough out onto floured surface. Cover top surface in flour as it will be quite sticky. Separate dough into 8-10 roughly equal pieces (I did 8 as the recipe says, but would do 10 next time, they were slightly larger than burger buns when done). Shape each piece into a flattened ball and place on a greased baking sheet or 13x9 pan and cover with plastic wrap.

4. Let rise 30-40 minutes "until they're quite puffy" (a very exact direction from the cookbook). Just eyeball it, they'll almost double in size again by the time they're ready.

5. Preheat oven to 375 degrees. Bake buns for 12-15 minutes until golden brown.