Sugar Free Pulled Pork
Ingredients
8½ pounds Pork Shoulder, raw measure (yields about 5½ pounds of cooked meat and fat, refuse and bone removed)
⅓ cup Yellow Mustard
2 tablespoons Garlic, dried and minced
1 tablespoon Sea Salt
1 tablespoon Black Pepper, freshly ground
Directions
1. Wash whole pork shoulder under cold running water
2. Dry well with paper towels
3. Trim the exterior fat to about ⅛-inch with some spots showing “bare meat”
If you are smoking this cut, you could leave it untrimmed, since most of the exterior fat will render off during smoking
4. Slather all sides of shoulder with mustard and cover with garlic, salt and pepper
5. Place in a large slow cooker (7-8 quart)
6. Cover and cook on high for 2 hours
7. Reduce to low heat and cook an additional 4-5 hours until bone wiggles and a fork easily twists when stuck into the thickest portion of the shoulder
The interior temperature should be somewhere between 175-185 degrees when measured in the thickest part of the center muscle
8. Pork will shred easily at about 180 degrees
It’s also helpful (but not imperative) to turn the pork butt over halfway through cooking
9. Discard bone, gristle and any stringy fat (located on the inside of the shoulder)
10. Pull pork into long strands using 2 forks
11. Mix the exterior fat (soft fat) into the meat
12. Return shredded meat and fat to the slow cooker liner (which still contains all of the pan juices and rendered pork fat)
13. Stir it together to coat every piece
14. Serve with barbecue sauce for a great pulled pork experience