Slow cooking is super underrated. Every time I bring the subject up, eyes seem to light up at the simplicity and delicious results. Sometimes, I catch myself going months without slow cooking anything, and have to re-evaluate my life situation. Give this recipe a shot, and make sure you’re wearing socks when you take a bite, because they will be knocked off.
What you will need:
- 6 large sourdough buns
- 1 bone-in pork shoulder (typically 4-5 pounds)
- Your favorite BBQ dry rub
- 1 yellow onion
- 16oz Bone stock/broth (depending on the meat/crock pot size ratio)
- 1/2 cup Local Honey
- Six cloves of garlic (to keep the vampires at bay)
- Pre-made slaw (focus on the meat)
- Optional: Vinegar, cheese, butter
*If you want to rub down the entire cut with the dry rub, now is the time to do so*
Start off by placing the pork shoulder into the slow cooker, followed by the bone broth. Typically I fill the crock pot until the bone broth rises half to two thirds up the cut of meat, using approximately 16oz of broth.
Next, you will need to generously apply the dry rub to the meat; covering the entire top in a coating. Roughly chop the onion and garlic; throw at least half in, or throw the whole kit and caboodle in if you like to live on the edge.
Now, it’s time to finish it off with the honey. I typically pour it into the broth mix, but if you have a bear jar with the ketchup bottle style top, literally squirt it all over the meat. I’m not joking. Go crazy.
The optional vinegar will add an acidic profile, so use it sparingly, no more than 1/4 cup. Set the crock pot to high, check in 2-3 hours, you may need to add water to the mixture. After checking the pork, let it cook for an additional 2-3 hours. You should only cook the shoulder longer than 6 hours if you have the cooker set to low.
Once the pork is done, remove the bone (it should fall out) and shred up the meat, serve with about 1/4 of the broth/stock sauce, and save the rest if anyone wants au jus dipping sauce. Butter and toast the buns, add 1/3 coleslaw, 2/3 pulled pork, cheese, top with spicy BBQ sauce and take a bite.
This weeks pairing originates from the deep south, as does slow cooking and BBQ. Pineapple Chunk is a cross between Skunk No. 1, Pineapple, and Cheese. It is reported to have the primary palate of Pineapple and Sweet, which depending on the optional BBQ sauce you selected for the sandwiches, should go nicely. Per the usual situation, we will need to consult with an outside source for a first hand account.
“This is a fantastic Sativa that is deceptively strong. The smells of its parents are quite strong, with the Cheese and PIneapple parents standing out in the scent. The unmistakable skunk is sort of a subtle background player on this one, and that’s not necessarily a bad thing (since it allows the pineapple, in particular, to stand out). The effects are definitely Sativa. It’s a creeper – when you first hit it, you feel almost nothing; but, after about a minute, you start to feel it slowly creep on, reaching full intensity in about 4 or 5 minutes after the first hit. It’s a strong, clear, and focused high. It is a bit trippy and racy in high amounts, and since it creeps on you, these amounts are easy to attain. This is a fantastic strain for sparking creativity or hanging out in a social setting. Some people may feel a sense of peripheral anxiety; however, at the same time, this strain is fantastic for easing social anxiety. Think of it this way – hanging out with a group of friends will be even easier than it was before. But, as soon as you hear a loud noise outside, everyone is scared shitless. That’s how this strain works. And it works well.”
Until next week, stay hungry, and enjoy the pairing.