Fabios Ultimate Pulled Pork Recipe 435

ULTIMATE SLOW COOKER PULLED PORK

Steps:

• Rub the pork with salt and pepper, and then set aside while you prepare the remaining ingredients. (See notes below if you plan to sear the pork first).
• Heat oil in a wide skillet over medium heat. Add the onions and garlic then cook, occasionally stirring, until they are sweet and browned around the edges. Stir in the tomato paste, chili powder, and cumin. Cook, stirring until the tomato paste turns from bright red to orange in color; about 3 minutes. Add the water, apple cider vinegar, and fish sauce and cook for about 1 minute, scraping up the browned bits on the bottom of the pan.
• Rest the seasoned pork in the bottom of a slow cooker then pour the onion and spice mixture on top. Wiggle the pork around the bottom of the slow cooker so that some of the onion and spice mixture slides underneath. Cover with lid and cook until the pork can be easily shredded; LOW for 6 to 8 hours or HIGH for 4 to 6.
• Turn off the slow cooker and transfer the pork to a cutting board. If the pork has a bone in it, remove and discard it. Use two forks to shred the meat, discarding any connective tissue, and large clumps of fat.
• Remove the cooking liquid and skim most of the fat from its surface. Discard the fat then set the cooking liquid aside.
• If using barbecue sauce, add it to the slow cooker and stir in the shredded pork. For even more flavor, add back some of the reserved cooking liquid. If you're not using barbecue sauce, add the shredded pork and the cooking liquid back to the slow cooker. Taste and season with salt, additional vinegar, or hot sauce as needed.

FABIO'S ULTIMATE PULLED PORK RECIPE - (4.3/5)

Steps:

• In a bowl large enough to hold the pork, combine the paprika, sugar, cumin, chili, oregano, and all the peppers. Thoroughly coat the pork with this dry rub. Transfer the pork to a Baggie, add all the dry rub, coat the pork again briefly, and refrigerate it for at least 30 minutes and up to 24 hours. Cover the bottom of a slow cooker with half of the onions and garlic. Add the water and vinegar, then the pork and a good pinch of salt. Top with the remaining onions, garlic, and a little more salt. Cover and cook on low heat for about 12 hours. When the pork is cooked, spoon out the liquid fat and shred the pork. FABIO'S ULTIMATE PULLED PORK SANDWICH Recipe by Fabio Viviani Yield: 1 sandwich Ingredients: Red wine vinegar, as needed 1 large egg 1 brioche bun or your favorite type of bun, halved Salt, to taste Freshly ground black pepper, to taste Extra virgin olive oil, as needed Barbecue sauce to taste Fabio's Pulled Pork (see above), as needed Method: Bring a small pan of water to a simmer. Add a small amount of vinegar. Using a wooden spoon, swirl the water to create a vortex in the center of the pan. Crack the egg into a small bowl, then slide it into the vortex. Simmer the egg until it is cooked as you like it. Remove the egg with a slotted spoon; drain it briefly on a paper towel. Heat a skillet over medium heat. Season the inside of the bun with salt and pepper. Drizzle with extra virgin olive oil. Toast the bun in the skillet, cut sides down, until golden. Pile the pork on one half of the bun, top with poached egg, add a little barbecue sauce to the other half of the bun, and place it on top of the egg to close the sandwich.

FAYE'S PULLED BARBECUE PORK

Steps:

• Rub garlic, seasoning salt, pepper and cayenne pepper to taste onto roast.
• Place roast in a large Dutch oven and fill half way with water; add onion. Bring to a rolling boil over high heat. Reduce heat simmer and let cook until meat falls off the bone. This should take at least 3 to 4 hours depending on the size of the roast.
• Place hot roast in a serving bowl and pour on your favorite barbecue sauce. Stir until well blended. Serve on your favorite buns.