PULLED PORK for Sandwiches
3 lbs. pork butt or shoulder roast
½ c. finely chopped onion
1 clove garlic, minced
1 rib celery, thinly sliced, or ½ tsp celery seeds
2 T Nadia’s Spicy Paprika (see below)
3 T brown sugar
1 tsp oregano
1 teaspoon dried onion flakes
1 tsp. ground sage
3/4 cup water
Fresh cilantro or flat leaf parsley
Trim excess fat and brown the roast on all sides in a deep, heavy-bottomed pan. Transfer meat to a slow cooker. Deglaze the pan with 1/2 cup water. To the pan, add onion, garlic, and celery and simmer until wilted. Add to the slow-cooker along with spicy paprika, brown sugar, oregano, dried onion and sage.
Cook in slow-cooker on high setting 5-7 hours or until the pork is tender and can be pulled apart with a fork.
We like to make the sandwiches with our favorite crusty buns. I top mine with fresh cilantro, Chuck uses flat leaf parsley. Serve with Coleslaw, potato salad or baked beans.
Poultry, Pork and Fish Seasoning
1 cup Korean red pepper powder (gochugaru)
(a mildly hot, sweet, smoky chili powder product available at specialty food stores, sometimes translated and labeled red pepper powder)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
2 Tablespoon Knorr Chicken Bouillon Powder
Combine all ingredients. Pulse in blender if there are any lumps. Place in a shaker container and store in a cool dry cupboard. Sprinkle generously on poultry, fish, pork, even pasta and vegetables. This seasoning is not spicy hot, it is mild. Some Korean chili powders are hotter than others. Find a brand you like if you want to be consistent with this recipe.