Sunday! Sunday! Sunday! It’s super bowl Sunday!

It’s that time of year again, for all sports fans to get together, eat, drink, watch commercials…and oh- is there a sporting event or something??

I like watching football but I definitely enjoy the food slightly a bit more. I’m heading to a party today where I am promised tasty drinks and lots of pickings! Of course, I wanted to contribute to the goods so I decided to make and share with you the pulled pork recipe I have been using for some time now. It’s always a hit. My friend Stacey (who is also my blog proof-reader) graciously shared this recipe with me years ago and it always goes over well.

There isn’t anything too fancy about it. It really all lies in the dry rub that you use and leave on for a while. So you have to prepare in advance! I left my dry rub on this time for a day and a half. Sometimes I will shorten it to just about 12 hours (overnight).

Getting all this dry rub on your pork shoulder is no cleanly task, but its worth it! Once it’s rubbed in wrap it with plastic wrap and in the fridge it goes for a day.

I cook my shoulder (skin on and bone in) for about 10 hours on low.

and once it’s done the meat just falls off the bone. I always make sure I have some plastic bags around to throw in any grissle and bones in. Then I also put a trash bag in my sink and pour off all the fat and juices. Since you don’t want that going down your drain!

PORK?

After, much pulling with my two forks I throw it back in the crock pot set to low/warm and add the BBQ sauce of my choosing. I know, I shoulddddd- make my own BBQ sauce but that is for another day and much testing.

I prepped this earlier this week for the game today, but of course I had to sneak myself a sandwich for dinner that night and made some homemade coleslaw on the side.

So, if you are watching the game today- May the best team win! I won’t tell you who I’m rooting for as not to spark a football fueled war!

Pulled Pork:

Dry Rub-

• 1 tbls Black Pepper
• 1-2 tsp Cayenne Pepper
• 2 tbls Chili Powder
• 2 tbls Brown Sugar
• 2 tbls Ground Cumin
• 1 tbls Dried Oregano
• 4 tbls Paprika
• 2 tbls Salt
• 1 tbsp White Sugar
• 1 tbls White Pepper

Pork Shoulder-

• 1 Large Pork Shoulder with skin and bone-in (8-10lbs)
• 1 cup of water

Mix your dry rub seasoning together in a bowl. Pat your shoulder dry and rub your seasoning into the meat all over. Wrap in plastic wrap and place on baking sheet (in case it drips). Refridgerate overnight.

Next day- place meat (skin side up) in your crock pot. Pour in 1 cup of water and set on low for 10+ hours.

Once done pull meat out of crockpot and begin to shred with 2 forks. Watch out for- and discard any bones, fat and skin. Discard juices from corckpot. Place your shredded pork back in crockpot and mix in sauce of your choosing!