This Pulled Pork Roast is so simple and succulent, it will quickly become a favorite! The Garlic Pork Gravy is Fantastic with your Pork Roast.Serve over mashed Potatoes! Plus you cook the Pork Roast in the Crock Pot, how handy is that? Enjoy Good Food
What you Need:
10 lb Pork Shoulder Blade Roast or Picnic
8-10 dashes Worcestershire sauce
3-5 tablespoons your favorite dry rub (recipe below)
How to Make it:
Place meat in the slow cooker. Add dashes of Worcestershire sauce to the top of the meat until it is well covered. Then sprinkle heavily with dry rub. Cook on low setting of slow cooker for 8-10 hours. Leave meat in the slow cooker on the “low” setting for about 4 more hours or until the meat easily will pull with two forks.
Internal temperature of pork roast should be between 190º F and 205º F.
Remove from slow cooker and allow to rest about 5-10 minutes. Then, slice or pull for serving, basting with pan juices from slow cooker.
Make your Garlic Pork Gravy:
Drippings from roasted pork roast, OR sauteed pork chops
3 tablespoons flour
pork stock, OR broth and/OR dry red OR white wine OR sherry
Pour pan drippings into a large glass measure. Let stand until fat floats to top. Skim fat from drippings; reserve 3 tablespoons fat. Return reserved fat to pan; sprinkle with flour. Cook and stir over medium heat for 1 to 2 minutes, add your minced garlic,stir scraping browned bits free from pan.
Add enough Pork Stock, broth, and/or wine or sherry to drippings to make 2 cups. Return to pan. Cook and stir until smooth and thickened. Serve with pork.
Makes about 2 cups gravy.
Serve warm. Enjoy
Leftovers should be kept in an airtight container in the refrigerator or freezer.
Basic Pork Rub
4 Tbs. Pickling Salt
2 Tbs. Garlic Powder
2 Tbs. Onion Powder
2 Tbs. Paprika
1 tsp. ground Thyme
1 tsp. ground Sage
1 tsp. ground Bay Leaf
1 tsp. Celery Seed
1 tsp. Black Pepper
Mix and keep in a covered spice container