Lunchbreak: Texas slow style pork, prepared by Chicago Culinary Kitchen pit master Kristina Gaardbo

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Kristina Gaardbo

Chicago Culinary Kitchen
773 N. Quentin Road
(847) 987-0369

Texas Slow Style Pork

1 teaspoon vegetable oil
1 (4 lb.) pork shoulder roast
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar

1 cup BBQ sauce
1 Tbs prepared yellow mustard
1 tsp Worcestershire sauce
1 tsp up to 1 T liquid smoke
2 Tbs up to 1/4 cup Chicago Culinary Kitchen Pig Powder (or other spice rub)
2 large cloves garlic, crushed
1 yellow onion
2 sticks fresh thyme
1 tsp chili powder
2 Tbs butter
Hawaiian style buns
spicy dill pickle chips
1 pickled hibiscus flower (optional)

Pour vegetable oil into the bottom of a slow cooker. Place pork roast into the slow cooker.  Pour in apple cider, vinegar and chicken broth. Stir in brown sugar, yellow mustard, Worcestershire sauce, BBQ sauce, liquid smoke, spice rub, chili powder, onion, garlic and thyme. Cover and cook on high until the roast shreds easily with a fork (typically about 4-5 hours). Remove roast from the slow cooker and shred the meat using two forks. Return the shredded pork to the slow cooker and stir the meat into the juices. Spread the inside of both halves of Hawaiian Buns with butter. Toast the buns, butter-side down in a skillet over medium heat until golden brown. Spoon pork into Hawaiian Buns. Add 4 pickle chips and/or optional pickled Hibiscus Flower on top.


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