Josephine in SF

It was a Superbowl feast that will not be forgotten! I couldn't be less interested in Superbowl but it was a good excuse to have a few friends over, make use of my two large tv's, and cook up a storm! It took a little bit of planning plus 3 trips to the grocery store and a small fiasco in the morning but everything ended up turning out great! Here's what was on tap for the Gourmet Superbowl Feast:

Fresh Guacamole, fresh salsa, and chips
Black Eyed Pea Dip
Macaroni & Potato Salad
Mini Italian Club Sandwiches
Spicy Buffalo Wings with Blue Cheese Dressing
Mini Pulled Pork Sliders
Mmm…Ribs
Espresso Brownies
Lemon Bars

Due to the oven conflict between the ribs and pulled pork, I tried out making the pork in the slow cooker. Ya figure it's in there for 6+ hours, it better be tender!

Slow-Cooked South Carolina Pulled Pork
Courtesy of: Art of the Slow Cooker

This recipe can be made in a 4- to 5-quart slow cooker.

MAKE
AHEAD: The recipe works best when the pork is seasoned, wrapped and
refrigerated overnight. The cooked pork freezes well, for up to 3
months.

1 tablespoon onion salt

2 tablespoons sweet Hungarian paprika

¼ cup packed light brown sugar, divided

2 teaspoons chili powder

½ teaspoon ground allspice

½ teaspoon freshly ground black pepper

2½ pounds boneless pork shoulder

2 tablespoons vegetable oil

¾ cup apple cider vinegar

2 teaspoons hot pepper sauce, such as Tabasco

1.
Combine the onion salt, paprika, 1 tablespoon of the brown sugar, the
chili powder, allspice and black pepper in a medium mixing bowl.
Reserve 1 tablespoon of the spice mix; rub the remaining spice mix all
over the pork. Wrap the pork in plastic wrap and refrigerate for at
least 1 hour or overnight.

2. Heat the oil in a large skillet
over medium-high heat. Add the pork and cook, turning to brown it on
all sides; this will take about 16 minutes. Transfer to a 4- to 5-quart
slow cooker.

3. Add the vinegar, the reserved tablespoon of the
spice mix and the remaining 3 tablespoons of brown sugar to the
skillet; as the mixture begins to boil, use a wooden spoon or spatula
to dislodge any browned bits on the bottom of the skillet. Transfer the mixture to the slow cooker.

4. Cover and cook on LOW for 6 to 10 hours, until the pork is fork-tender.

5.
To serve, remove the pork from the cooker and cut it into ½-inch-thick
slices, then use 2 forks to shred the slices into bite-size pieces. Add
the hot pepper sauce to the liquid in the cooker, then return the pork
and any accumulated juices to the cooker and toss to coat with the
liquid. Serve warm, or keep warm for up to several hours.

My notes: I cooked it in the slow cooker for 7 hours. When serving the pork, remove from the juices, season with salt and I added a bit of BBQ sauce. Serve on mini hamburger buns or brioche buns. Serve with pickles and coleslaw.