ReLocavore: Redefining "local"

Back to Wisconsin, my cheesehead friends

Pig Tails, Part 7: Pulled Pork in the Slow Cooker


What else are you going to do with a 5 lb pork shoulder? Pulled pork, of course. Earlier, I used the other half of the shoulder to make carnitas. Today, I put the second pork shoulder into the slow cooker, added some onions, garlic, spices, stock and ignored it for 7 hours. Voila! Pulled Pork.

Today, we added barbecue sauce and had pulled pork sandwiches. Tomorrow, I will use more of the slow-cooked pork and the cooking liquid and beans to make a hearty pork and beans soup. I’ll probably make cornbread too. I deserve good cornbread.

2 thoughts on “Pig Tails, Part 7: Pulled Pork in the Slow Cooker

  1. I have a new corn bread recipe and you must try it. 1 cup yellow corn meal, 1 cup flour, 1 TBSP baking powder, 1/2 cup sugar, 1 tsp salt, 1 cup milk (I add a tsp of vinegar to spoil it) 2 eggs, 1/2 stick butter and 1/4 cup honey. Melt the butter in your cast iron skillet. Mix everything together and when butter has melted pour it in and whip it all up. Bake at 400 degrees for about 18 to 20 minutes.jj
    This is a sweet cornbread but I think it is the best recipe I have ever used. Lol loo.

    • I haven’t used honey in cornbread before. I usually add a tbsp of sugar.
      And when I make cornbread, I don’t use butter. I have bacon grease. 😉

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