Monday, May 7, 2018

# cooking # crock pot

Crockpot Monday: Dry Rub Pork

Crockpot Cooking - Katrina Roets - Dry Rub Pork

I can't believe that I'm about to say this, but my oldest's last day of high school is in a mere 11 days. It doesn't seem possible that he's 18 and about to graduate. One of our big discussions around here has been what to serve at his open house. He wanted a dessert bar, but his stepmother wouldn't hear of it. So, she's going with hot dogs and the like along with a cake. Should be tasty...but I'm a tiny bit sad that they aren't going with the open house staple of pulled pork. What's a girl to do? Pull out her own tasty recipes for pork and dive right in!

Dry Rub Pork:

1 onion, peeled and sliced into rings
3 to 4 pounds pork roast (butt/shoulder)
2 Tablespoons brown sugar
1 Tablespoon ground corriander
1 Tablespoon paprika
1 teaspoon ground cumin
1 teaspoon anise seeds
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 to 2 limes, for serving (optional) 


Use a 6-quart slow cooker. Place the onion rings into the bottom of your cooker, spreading them apart. Place the pork directly on top. In a small bowl, combine the sugar and all dry spices to create a rub. Using your fingers, rub this all over the meat, flipping a few times to ensure good coverage.

Cover, and cook on low for 8 to 10 hours, or until meat has lost shape and pulls apart easily with a large fork.

Serve over a bed of rice or quinoa, or stuff into pita pockets, lettuce leaves, etc. Squeeze lime over top if desired.

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