Slow Cooker Southern Rub Pulled Pork 3 Different Dishes!!!!

I was looking at some menus from NCL cruises, printed in the late 80s. I was looking at the different theme nights, that the menu was base on and came across the country and western night. The best eating part of that night was the wonderful midnight buffet! These buffets wer infused with as much pride from the food and beverage department, as the main dinner. They would be beautifully laid out and decorated, so much that the passengers would line to take photos before even starting on the food itself.
The country and western night was a particular favourite, as it had so many wonderfully aromatic bbq sauces, in dishes suchs bbq baked beans, bbq grilled chicken and this, my favourite pulled pork. It’s casual and comforting all at once. I think its that delicious sweetness that pulls me back to it so often.
The wonderful thing about pullled pork, is that it is quick and easy to prepare before putting it in the crockpot, and worth making too much so tht you have plenty of leftovers that can be frozen or just immediately turned over into other dishes. It just keeps the joy going on and on!!

WINE NOTE: Zinfandel is a Californian varietal that is closely linked to the Primitovo grape in Italy. Either of these types of wine go very well with BBQ pulled pork, but the chewiness of a turbo charged Zinfandel and oakiness mirror the smokiness and sweetness of the BBQ sauce and warm spices.

Southern Dry Rub

1/4 Cup / 50g Packed light or dark brown sugar
1/2 Cup / 60g Sweet or Hot paprika
1/4 Cup / 30g Chilli powder
2 tbsp Cayenne pepper
1 tsp Mace
1/4 Cup / 30g Salt
1/4 Cup / 30g Black peppercorns

Stir together and store in an airtight container


Aproximately 3lb / 1.5 Kg Pork Shoulder
Southern Dry Rub
Olive Oil

Begin by rubbing the pork shoudler with olive oil.
Then rub liberally with the dry rub.
Place in the crockpot and cook for 8 hours
When ready to serve, pull apart with 2 forks.

Serve on brioche buns with BBQ sauce and a side of coleslaw

Pulled Pork Burritos

2 Servings

Pulled pork ( Aprox 3 tbsp per tortilla
1 Can kidney beans, drained and rinsed
1/2 Can chopped red jalapenos
Chilli flakes a couple of good pinches or to taste
2 Chopped scallions / spring onions
1 tsp Cumin
2 Tortillas
1 Cup / 115g grated monterey Jack cheese

Preheat oven to 350F 180C 160fan

Warm the tortillas in the oven for 15 minutes, then remove and lay flat on a work surafce.
Place the pulled pork alomg the middle, then top with the kidney beans., jalapenos, chilli flakes, scallions and a sprinkle of cumin.
Fold the bottom of the tortilla upwards then roll into a cylinder. If using cheese, sprinkle across the top, then bake in the oven for 5 minutes.
Serve straight away with sour cream and guacamole.

Pulled Pork Nachos

2 cups (or 3) pulled pork
1/4 cup or 60ml light sour cream
1 tbsp fresh lime juice
4 sprays of cooking spray
Aproximately 30 tortilla chips
3/4 cup / 100g 50% reduced fat grated sharp cheddar cheese
3/4 cup salsa sauce
1 sweet red pepper diced
1/2 avocado chopped
1/4 cup /30g uncooked scallions (spring onions)
ΒΌ -1/2 jar pickled jalapeno pepper slices
ΒΌ cup chopped cilantro (fresh coriander)

Stir together sour cream and lime juice; set aside.

Preheat broiler. Coat a large rimmed sheet pan with cooking spray.

Arrange chips on prepared pan in an even layer; top evenly with pulled pork and cheese. Heat under broiler until cheese melts, 3-4 minutes (should be 6 inches away from broiler).

Drizzle sour cream mixture and salsa over top; sprinkle evenly with red pepper, avocado, scallion, pickled jalapenos and cilantro. Serve immediately.




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