Spear Family Cooking: Brisket of Love BBQ Pulled Pork
I always enjoy pulled pork and have made various recipes and experiments through the years. I made a large roast using the Brisket of Love BBQ Seasoning that I get from the Spice House in Chicago, and it was a great success. I’m glad I was smart enough to jot down a few notes so that I could make this again and share it with you.The Brisket of Love BBQ Seasoning is one of my favorites for pork, chicken, beef, eggs and vegetables. It has a nice kick too.
I have made this recipe with pork roasts from 4 pounds to 8 pounds. The 4 pound roast results in a thicker sauce texture cooked into the meat and has a more intense flavor. I typically stick to the 5-6 pound range for this recipe because it leaves enough room in the crock pot and the sauce cooks down and thickens better.
I will note that it is important to brown/sear the meat before placing in in the crock pot as well as preparing the sauce in the pan the meat was browned in before transferring it all to the crock pot. This allows all the flavors from the meat & seasoning to the onions, garlic and liquids to be retained in the dish to flavor the meat. When you cut out a step like this and put everything directly into a crock pot to save 10 minutes, you end up with less flavor (Don’t short change your pulled pork on flavor).
Yesterday was National Hot and Spicy Day and I posted an opportunity on the Hansen-Spear Facebook Page to WIN a bottle of the Brisket of Love BBQ Seasoning. The winner is Brenda Edwards.
Congratulations Brenda! I hope you enjoy this seasoning and try it with our pulled pork recipe.
From the Kitchen,
Brisket of Love BBQ Pulled Pork
4-6 pound Pork Shoulder or Butt Roast
2-4 Tbsp Brisket of Love BBQ Seasoning
2 onions, chopped
8 garlic cloves, diced
1/2 cup Apple Cider Vinegar
2 Tbsp Worcestershire Sauce
1/2 cup Brown Sugar
1 1/2 – 2 cups Chili Sauce
1 – 2 Tbsp Chili Powder
3 – 4 Tbsp Coconut or Olive Oil
Cut the pork roast into 4 pieces and season all rub all sides with Brisket of Love seasoning.
Brown the pork on all side in a large pan/pot in 3 – 4 Tbsp of Coconut or Olive Oil over medium heat.
The key to browning the pork is to let it go for a minute or two on each side. You want it to start to caramelize on the sides so that it has a darker color. This happens when you let it stay on the heat without checking or flipping it to much. Be patient for a couple minutes an then flip it to another side to brown. I tend to keep my heat on medium or just below medium so that it does not scorch or burn.
Remove the browned pork and place the pieces into the crock pot.
Add the two chopped onions to the pan and allow them to saute until soft.
Add the garlic once the onions are soft and saute for 1 minute or until it is fragrant.
Add the Apple Cider Vinegar and allow to to deglaze the pan. At this point, scrape any bits on the bottom of the pan and loosen them so they are incorporated into the sauce.
Add the remaining ingredients (Worcestershire, brown sugar, chili sauce and chili powder) and stir allowing the mixture to heat through.
Transfer the entire contents of the sauce in the pan over the pork in the crock pot.
Cook in the crock pot on low for 6 – 8 hours.
Remove the pork and shred it with two forks. Incorporate the sauce into the meat after you shred it.