Every July, we usually have a nice little party, with family and a few friends before the fireworks. Now you’ll notice I didn’t say we did this on the 4th, that’s because in my little town, we have fireworks generally on the 3rd or the 5th because it’s cheaper! No one has a problem with that, because we really have a great show. For a very small town, we really get our moneys worth.
In hosting this little get together, I’ve learned a few things. One, do as many make ahead dishes as possible, and pulled pork is great a dish to make ahead. This past Christmas, I did pulled pork sandwiches for my husband’s family and it work out perfectly. All the kids have sort of grown up and they have families of their own to go to, so a the end of the day everyone gathered together for just a few little bites, and everyone loved the pulled pork!
I did something different this time than I usually do, I put a rub on the pork before putting it in the crock pot and it added a lot more flavor to the pork. The rub is a rub I’ve put on ham for years and I don’t know why I never put it on the pulled pork, but I didn’t until now, and it made a big difference. It’s a simple rub that actually will be coming out in Gooseberry Patch Cookbook this fall, “Christmas at Grandma’s”, it’s just paprika, onion powder, and brown sugar.
The night before I put my pork in the crock pot, I put the rub on the pork and refrigerated over night, then in the morning I quartered a large onion and put in the bottom of the crock pot, put the pork on top, then top the pork with a can of chipotle chili’s. If your a little afraid of the heat, add only 1/2 a can of chili’s to the pork, and freeze the other half of can for a future use.
Cook in the slow cooker for 8 to 10 hours until it completely falls apart when you pull on it with a fork. After you pull the pork apart and drain the cooking liquid out of the crock pot, return the pork to the crock pot and I use Sweet Baby Rays barbecue sauce, and pour the whole bottle over the shredded pork and coat all the pork. Cook for another hour on low.
I found some sweet Hawaiian rolls to serve them on, and it was so good. Sweet bread with a little heat from the pork, yum!!!!!!!
I actually had a sandwich the night I cooked everything, the 1st of July and I’m not really serving it until July 3rd and it only gets better as it sits! Anything that gets better the longer it sits is an awesome make ahead holiday dish.
1 cup of paprika
3 1/2 TBSP brown sugar
1/2 tsp. onion powder
Mix together. Rub will last at least 6 months. Use on any pork or chicken product.
Let it sit overnight if possible., then in the morning
4 – 5 lb. pork butt
1 can of chipotle peppers
12 oz. of Dr. Pepper
1 18 oz. bottle of barbecue sauce ( I like Sweet Baby Rays)
24 Slider Rolls ( I used Hawaiian Rolls)
Quarter your onion and put in the bottom of slow cooker, top with your pork butt, then add your chipotle peppers and pour the Dr. Pepper. Cook on low for 8 to 10 hours until it falls apart. Take your pork out of the crock pot, pour out your juices, shred your pork and top with barbecue sauce and heat through for about an hour. Serve on rolls. I think you may get more than 24 sandwiches out this recipe, depending on how much you serve on each roll.