sweet baby ray’s awesome ten-hour pulled pork

How To Make sweet baby ray’s awesome ten-hour pulled pork

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  Step 1
  Chef’s Note: The roast that you get will really make this thing rock. I use a pork shoulder with the bone in, because the ten-hour slow cooking gives it a chance to draw out the entire flavor from the bone, and flavor the pork. However, you could experiment with other cuts of pork, and see what happens.
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  Step 2
  Gather and prep all your ingredients. The work of a chef is never done.
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  Step 3
  Thoroughly combine all the spice rub ingredients together.
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  Step 4
  Chef’s Note: I’m using a mild paprika, and a mild chili powder; however, there are HOT versions of both these spices, as I’m sure you’re well aware. If you are using a hotter paprika and/or chili powder, then watch how much cayenne you put in the rub. But then, this is all about what YOU want. Make it as hot or mild as you desire.
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  Step 5
  Rub the dry spice ingredients into the pork roast.
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  Step 6
  Chef’s Tip: To help the spices penetrate the pork, use a small pairing knife and cut slits into the pork. Make them about an inch in depth.
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  Step 7
  Chef’s Note: Take your time here, and give it a thorough rubdown. Rub, Rub, Rub-a-Dub.
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  Step 8
  Wrap the roast in cling wrap, or cling foil (double layer), and place into the fridge overnight.
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  Step 9
  Chef’s Tip: Give those spices a good chance to know the pork. In my opinion: from an absolute minimum of 8 hours, up to 2 days. I leave mine in the fridge for the full two days (just don’t forget it’s in there).
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  Step 10
  Chef’s Note: Once you’ve placed the roast in the fridge there is nothing left to do but wait. Tick, Toc, Tick Toc.
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  Step 11
  After the prescribed waiting time, place the roast into your slow cooker... along with the beer (or water), and allow to slow cook for ten hours. Don't forget to remove the cling wrap...
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  Step 12
  Chef’s Note: At the end of this process, the pork roast will be fall-off-the-bone tender.
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  Step 13
  Chef’s Tip: If you’re going for a bigger roast; say 7 or 8 pounds, you’ll probably have to add an additional 1 to 1.5 hours to the cooking time, in order to get it fork tender.
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  Step 14
  Remove the roast from the slow cooker, and shred.
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  Step 15
  Chef’s Note: They actually do make pork shredders (they look like something out of a horror movie: (Think) Nightmare on Elm Street), but the easiest way is just use two forks, and have at it. Or, you could always use your hands.
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  Step 16
  Chef’s Note: Remove the remaining liquid from the slow cooker, and pour down the sink. Or, if you used beer, you might try to drink it… or not.
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  Step 17
  Return all the shredded pork back into the slow cooker, add 1.5 cups of Sweet Baby Ray’s BBQ sauce, combine with the pork, and cook on low for an additional hour.
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  Step 18
  Chef's Note: I use Sweet Baby Ray's classic BBQ sauce; however, you could use any BBQ sauce that you like.
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  Step 19
  Take a nice sturdy bun (like a Kaiser), and slice it open… Don’t slice your hand.
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  Step 20
  Lay a generous amount of BBQ pork on the bottom, half. OH YEAH!
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  Step 21
  Add some additional Sweet Baby Ray’s to the top, or put it in a side bowl for dipping… up to you (I prefer on the side).
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  Step 22
  Add some coleslaw.
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  Step 23
  Chef’s Note: The coleslaw is optional; however, I consider a good pulled-pork sandwich without coleslaw a sacrilege.
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  Step 24
  Cover with the top, and serve with some tomatoes, and freshly made dill slices. Enjoy.
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  Step 25
  Keep the faith, and keep cooking.
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