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Pulled Pork

One of the easiest and in my opinion best bank side meals is pulled pork.  The pork is prepared the night before and packaged into an 8″x8″ foil cake pan for easy re-heating on the grill.  pulled pork

  • 2 medium yellow onions, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 1 cup chicken stock or low-sodium chicken broth
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt, plus more as needed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 (4-1/2- to 5-pound) boneless  pork shoulder

All you need to do is place the onions and garlic cloves in a layer on the bottom of a crock pot – as well pour in the chicken broth.  Combine the spices and brown sugar in a large mixing bowl, and rub into the pork shoulder until completely covered.

Cook on high for 7 hours.

Pull the pork out – and place into 8″x8″ foil cake pan, strain the onions and place over the pork.  Shred the pork using 2 forks – cover with foil and place in the fridge.

I like to serve this on lightly toasted pretzel buns, with a slice of cheddar, and heap of slaw on top of it.

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