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entrÉeS & SauceS
Pulled Pork Barbecue
2½ pounds bone-in country-style
spare ribs
¾ teaspoon kosher salt
½ teaspoon freshly ground
black pepper
½ teaspoon paprika
½ pound onions, peeled and
thickly sliced
1 cup water
1-1½ cups Barbecue Sauce, page 29
(or purchased)
Makes 5 cups
Trim ribs of excess fat. Season with salt, pepper and paprika. Layer seasoned
pork and onions in ceramic pot of Cuisinart
®
Slow Cooker, ending with a layer of
onions. Add water. Cover and press the on/off button to turn the unit on. Set time
to 10 to 12 hours and press Low; slow cooker will automatically switch to Warm
when cooking time has elapsed.
Transfer pork to a shallow food storage container. Strain liquid and discard onions.
Pour liquid over pork. Cover and refrigerate. When chilled, the fat will solidify
and rise to the top. Lift off and discard. Remove pork from liquid (which will have
gelled); reserve liquid for another use (it is particularly good to use in the Cuban
Black Bean (page 12), Classic Split Pea (page 16), or Spanish Bean (page 11) Soups
– it may be strained and frozen, or discarded. Pull pork from bones; discard bones.
Trim off and discard fat. Shred pork and place in ceramic pot of Cuisinart
®
Slow
Cooker. Add 2 to 3 cups Barbecue Sauce (page 29); stir. Cook on Low for 3 hours
using the Timer function, or on High for 2 hours. Set on Warm to serve.
Nutritional information per serving (½ cup):
Calories 326 (49% from fat) • carb. 11g • pro. 31g • fat 18g • sat. fat 7g
• chol. 107mg • sod. 411mg • calc. 28mg • fiber 1g
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