What is the secret to moist, delicious, NON-SOGGY slow cooker meat? You braise it!
What is braising?
I'm glad you asked! :-)
Today I want to share with you an exciting new project that I have been working on. I got to go to New York a few months ago and filmed a Slow Cooking class with Skillshare and Yummly.
This is a free online course on Slow Cooking -- most of you already know WAY MORE ABOUT SLOW COOKING than the average person, but I do think you will find a lot of what I discuss beneficial.
in this 40 minute class I teach:
how to braise meat in the slow cooker
how to pick out the best cut of meat for slow cooking
how to properly trim the meat for the healthiest end-result
how to make a perfect spice rub, and the correct ratio to use (PS: a homemade spice rub makes a FANTASTIC holiday gift! Put it in a mason jar, print out a label and you've got an instant hit gift!)
I'm excited to share it with you! This is the link to enroll (totally free.): skl.sh/steph
This is the complete recipe:
Old Fashioned Pulled Pork
1 (5-pound) boneless pork butt or shoulder roast
1/4 cup packed brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1 (18-ounce) bottle prepared barbecue sauce (or you can use homemade)
10 soft hamburger buns, or hoagie rolls for serving
Suggested toppings: jalapeño slices, cheddar cheese, coleslaw
Use a 6-quart slow cooker. Put the roast into the insert. In a small bowl, stir together the brown sugar and dry spices. Rub this spice mixture evenly over all sides of the meat. Do not add any liquid to the pot.
Cover, and cook on low for 8 to 10 hours, or until the meat shreds easily between two forks.
Drain the accumulated liquid, and stir in the prepared barbecue sauce.
Cover, and heat on high for 20 to 30 minutes, or until heated through. Serve on buns with your favorite toppings.