-
1
To make the spice rub, in a small bowl, mix together the brown sugar, garlic powder, salt, pepper, cumin, and paprika.
-
2
Reserve.
-
3
To make the brine, in a small bowl, dissolve the salt in the cold water.
-
4
Add 2 tablespoons of the spice rub, the brown sugar, onion, garlic, and bay leaves, stirring to combine.
-
5
Put the meat in a large bowl or ziplock bag and pour the brine over, making sure that the meat is completely submerged in liquid.
-
6
Cover and refrigerate overnight.
-
7
The following morning, drain the brine, reserving the pork and onion.
-
8
Pat the roast dry with paper towels.
-
9
In a small bowl, mix together the mustard and Sriracha.
-
10
Using your hands, rub an even coating of the mustard mixture all over the pork.
-
11
Sprinkle the remaining spice rub evenly over the entire roast, pressing it into the meat, making sure it adheres.
-
12
Put the reserved onion in a crock pot.
-
13
Pour in the cold water.
-
14
Place the pork on top of the bed of onions, with the fattier side of the roast facing up.
-
15
Cover and cook on low for 12 hours.
-
16
At this point, the meat should simply flake away with the slightest touch.
-
17
Remove the roast from the crock pot, and let rest for 45 to 60 minutes.
-
18
This will allow the meat to cool slightly, which will in turn make it easier to shred.
-
19
Pull the meat apart using two forks, discarding extra fat and other less-than-palatable bites.
-
20
Serve hot.
-
21
Pile your piquant pulled pork high between two pieces of grilled Cheddar-Sriracha Swirl Bread (page 29).
-
22
Still want more?
-
23
Throw in a generous handful of Sriracha Slaw (page 47)!
-
24
Either version, the Asian-style recipe or the mayo-based variation, makes an awesome topperif you think you can take the heat!
-
25
Carolina purists would scoff at the notion of cooking pulled pork in a crock pot.
-
26
True pulled pork should be smoked over hickory or oak, but far more homes are equipped with a crock pot than a smoker, and I assure you, this recipe will not disappoint.
-
27
However, if youre feeling adventurous, and are familiar with the art and zen of smoking meat, by all means, stick your rubbed roast over some hardwood at around 225F until the internal temperature reaches 190F, about an hour and a half per pound of pork.
-
28
If the meat begins to dry out after 5 or 6 hours, wrap it in foil and continue cooking as directed.
