OKLAHOMA CITY - Pulled Pork is an easy way of feeding a crowd, requires little prep-time and keeps well once it's cooked. Enjoy!
1/4 C Brown Sugar
2 T Cocoa Powder
2 T Chili Powder
1 T Cumin
1.5 T Salt
1 T Pepper
Combine ingredients. May be stored, sealed, up to 4 months.
Pulled Pork: (Serves 12)
1 7 lb Whole Pork Loin
1 28 oz can Diced Tomatoes
1 Large Onion, Chopped
1 Bell Pepper, Chopped (optional)
Pork Rub to coat
2--3 T Olive Oil
Cut pork loin in half if necessary to fit in slow cooker. Thoroughly coat and rub the pork on all sides. Allow to rest a minimum of 30 minutes (but overnight is even better!)
Place canned tomatoes and chopped vegetables in slow cooker.
In a large skillet, heat Olive Oil over Medium-High heat and sear pork on all sides. Place atop tomato/veg mixture in slow cooker. Cover, and cook on low setting roughly 8 hours, or until loin is tender and falls apart with fork. Remove pork from juice/veg mixture and shred with fork to desired consistency.
A) Return to juices, blend thoroughly and serve.
B) Strain juices/vegetables through colander, reserving vegetables. In large bowl, return vegetables to shredded pork, moisten with favorite sauce, as needed. (Makes fantastic barbecue sandwiches!)