Recipe by Damon Lee Fowler, featuring
Salt Table Savannah Grillin’ Blend
When you’re craving pulled pork and can’t slow-smoke it over hardwood coals, a slow-cooker and The Salt Table’s award winning Savannah Grillin’ Blend produces satisfying pulled pork with a touch of that great traditional pit-cooked flavor.
- 4-5 pounds bone-in pork shoulder (Boston Butt)
- The Salt Table Savannah Grillin’ Blend Rub
- 1 large yellow onion, peeled and sliced
- Sandwich buns or small rolls such as Hawaiian Rolls if serving as sliders
- About 2-2½ cups ounce bottle favorite barbecue sauce, for serving*
- Remove any skin from pork and trim excess fat. Generously rub with Savannah Grillin’ Blend on all sides (you’ll need at least 1/3 cup). Cover bottom of slow cooker crock with onion. Put in pork, cover, and set cooker on high. Cook 1 hour on high and turn to low setting. Cook 5-6 hours longer or until pork reaches internal temperature of 190° F.
- Turn off the slow cooker and carefully remove the pork to platter. Let it cool enough to handle, then remove and discard the bones and any excess fat. Shred meat the meat with a fork and transfer it to a storage container. Strain the liquid left in slow cooker, skim off fat, and drizzle a little of it over the pork. Gently toss, let cool completely, cover and refrigerate.
- Bring the remaining cooking liquid to a boil over medium heat and cook until it’s reduced by half. Cool, cover, and if made more than a few hours ahead, refrigerate it.
- Let the pork sit at room temperature at 30 minutes before serving. If you want to serve it warm, put it and the reduced cooking liquid in a covered skillet and warm it through, tossing often, over medium heat. If you’re serving it at room temperature, just before serving, bring the reduced cooking liquid to a simmer, pour it over the pork, and toss to mix. Whether warm or at room temperature, serve it on buns, letting guests add sauce to suit their own tastes.
* Insert some of those wonderful Georgia Grown BBQ sauces here!