GIBBYS FAMOUS PULLED PORK2013-05-15
- Servings : 8
- Prep Time : 30m
- Cook Time : 12:0 h
- Ready In : 12:30 h
Submitted by Jamelle Gibbs
(West Covina Fire Dept.)
- 2 tbl. sea salt
- 2 tbl. cracked pepper
- 1 clove minced garlic
- 2 tbl. brown sugar
- 1 tbl. cumin
- 1 tea. chili powder.
- 1 tea. cayenne pepper (optional)
- 1 tbl. oregano
- 1 tbl. thyme
- 2 tbl.smoked paprika
- 4-5 lbs pork shoulder or butt
- 2-3 bay leaves
- 1 large onion
- 1 cap full liquid smoke
- 2 tbl. Worcestershire Sauce
- 2 tbl. olive oil
Slice onion and layer the bottom of crock pot
Trim the fat off the meat, as much as possible.
Lay meat on top of onions in crock pot. Add liquid smoke, Worcestershire sauce, olive oil, and minced garlic
Mix all other ingredients in a bowl. (except bay leaves)
Coat meat with the dry rub, thoroughly!
Fill crock pot to top of meat. Add bay leaves
Set crock pot to low, and let cook for 10-12 hours. Check on meat periodically. ( If you need it faster, you can cook on high for approx. 6 hours)
As meat begins to soften, start to shred. Meat should shred easy after 8-9 hours.
After 12 hours meat should be PERFECT!
Eat with coleslaw on top, in a hearty bread. Delicious!