Myron Mixon’s Crock-pot Pulled Pork
You will need a skillet and a crock-pot for this recipe
3-4 lb Pork butt or roast
BBQ rub (recipe below)
32 oz apple juice
1 tbsp hickory salt
32 ounces vegetable stock
BBQ sauce (recipe below)
Mix hickory salt with apple juice and then inject the pork butt. Rub with olive oil and apply rub. Heat skillet on med high and braise the pork to get a good crust, about 3-4 minutes. Place the pork in a crock-pot and pour stock in. Set crock-pot on high and cook until tender, about 4-6 hours. Remove and pull pork before tossing in the BBQ sauce.
Basic Barbecue Rub
Makes 3 cups
1 cup (packed) light brown sugar
2 tablespoons cayenne pepper
2 tablespoons chili powder
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
2 tablespoons dry mustard
2 tablespoons onion powder
2 tablespoons garlic powder
In a large bowl, combine all the ingredients thoroughly. You can store this rub in an airtight container indefinitely.
Vinegar-Based Barbeque Sauce
This is the basic formula for a classic vinegar sauce. You can add any or all of the following optional ingredients based on your personal flavor preferences: 1 cup ketchup, ½ cup hot sauce, ½ cup sugar. Follow the exact same procedure, adding the extra ingredients to the pot with the others.
1 quart distilled white vinegar
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1 tablespoon red pepper flakes
In a large heavy saucepan or stockpot over medium heat, combine all the ingredients. Stir to dissolve the salt completely, cooking for 3 to 5 minutes of constant stirring. Do not bring the mixture to a boil. When the salt is thoroughly dissolved and the spices have infused the vinegar with their flavor, remove from the heat and let the sauce cool completely, about 30 minutes. Funnel the sauce into a refrigerator-safe container. The sauce will keep, refrigerated, for up to a year.