Manual

Pulled Pork Barbecue

◆

entrÉeS & SauceS

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 38

(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. Cook on Low for 6 hours, using Timer function,

until the pork is tender and pulling off the bones – Slow Cooker will automatically

switch to Warm.

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 16), Classic Split Pea (page 21), or Spanish Bean (page 15) 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 1 to 1½ cups

Barbecue Sauce; 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 ½-cup serving:

Calories 326 (49% from fat) • carb. 11g • pro. 31g • fat 18g • sat. fat 7g

• chol. 107mg • sod. 411mg • calc. 28mg • ﬁber 1g