Specifications

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entrÉeS & SauceS

Pulled Pork Barbecue

5 pounds (2.27 kg) bone-in country-

style spare ribs

1½ teaspoons (7 ml) kosher salt

1 teaspoon (5 ml) freshly ground

black pepper

1 teaspoon (5 ml) paprika

1 pound (454 g) onions, peeled and

thickly sliced

2 cups (500 ml) water

2-3 cups (500 - 750 ml) Barbecue Sauce,

page 28 (or purchased)

Makes 10 cups (2.5 L)

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 cook

ing time has elapsed. Pork should be tender and falling off the bone.

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 Black Bean,

Pea or Spanish Bean Soup) – it may be strained and frozen, or discarded. Pull pork

from bones; discard bones. Trim off and discard fat. Shred pork.

Place shredded pork in ceramic pot of Cuisinart

Slow Cooker. Add 2 to 3 cups

(500 - 750 ml) Barbecue Sauce; stir. Cook for 3 hours on Low or 2 hours on High.

Serve on Warm.

Nutritional information per serving [½ cup (125 ml)]:

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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