As I was cooking the Pulled Pork on Buns, my son said, “Stop opening the lid. If you keep peeking into the pot, you lower the temperature and it will take longer to cook,”. I continued to stir the simmering pork shoulder.
My son, Tim was home visiting. He cooked for me, redesigned this blog, and gave me sound advice on cooking, technology, social networking and life. What parent can ask for more?
Like all parents, I’m delighted when my grown sons come home to visit. But when they help cook in the kitchen, it is sheer joy. I had a large slab of pork shoulder in my hands, when Tim started to enumerate ingredients for marinating it.
“Start with a dry rub. Brown sugar – put lots of it. Chili powder, red pepper flakes, cinnamon, salt, pepper must cover the pork. Marinate it a few hours. Then put it in the slow cooker.”
I mixed all the dry rub ingredients together, placed them all over the large pork shoulder cut, added the broth and let the slow cooker do what it does best. For several hours, the sweet spicy broth smelled marvelously. It was worth the wait. Once ready, the pork was so fork-tender, it practically fell off from the large Kaiser bun with a melted cheese slice on it. What a magnificent barbecue-flavored sweet-spicy pork meal it was!
Pulled Pork on Buns
- Slow cooker
- Large stock pot or Dutch oven: 8 quarts or 10 quarts (for stove-top cooking)
- 2 pounds pork shoulder no bones, fat trimmed
- 1/2 cup brown sugar
- 2 Tablespoons cinnamon powder
- 2 Tablespoons chili powder
- 2 Tablespoons red pepper flakes
- 2 Tablespoons garlic powder
- 2 Tablespoons onion powder
- 1 Tablespoon black pepper powder
- 2 cloves garlic minced fine
- 2 cans (7.5 fl. oz. each) ginger ale
- 1 piece beef bouillon cube
- 1 teaspoon salt
- for serving with melted cheese slices on buns bread buns
- 1/2 cup barbecue sauce
- Marinate the pork: In a small bowl, mix the marinade ingredients : brown sugar, red pepper flakes, chili powder, onion powder, garlic powder, black pepper powder, minced garlic. Cover the entire slab of pork shoulder with this marinade. Place the pork in a non reactive bowl, cover with plastic, for 6 hours or overnight.
- To cook in a slow cooker: In a crock pot or slow cooker, set the temperature to high. Place the marinated pork, ginger ale, barbecue sauce, salt and bouillon cube. Cover and simmer for 8 hours till fork tender. When done, allow the pork to rest till it cools down a little. The pork will be soft enough to flake. Serve on toasted bread buns with melted cheese, or serve as an entrée with boiled jasmine white rice.
- Cook's Comments : How to cook stove-top - If a slow cooker is not available, boil the marinated pork shoulder in the ginger ale or broth stove top, covered, for 6 to 8 hours, over medium low heat or till tender. Tim advised: “Resist the urge to open the lid to inspect the pork. If you keep opening the lid, it will take longer to cook.”
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Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]