Saturday was an exciting day at our house. Chris finally arrived home on Saturday morning and, in celebration of his return, we decided to host an event we billed as Meatfest. Since Chris worked in a vegetarian facility for the past five months, it was only fitting to provide him with the ultimate meat-lover’s fix when he got back to Indiana.
Thursday night I began to procure things like chicken wings, a pork roast, and tri tip, one of Chris’ favorites. For those of you who are geographically disadvantaged with regard to tri tip, it is a triangle shaped cut of beef from the bottom loin that originally became popular in Santa Maria, California. So basically, we had a lot of meat, especially with the eventual contributions of more chicken and a ham by some of our guests.
The first item on my after-work agenda on Friday was to mix up the dry rub for this pork, apply it, and let it sit in my refrigerator for a few hours before the slow cooking began. I ended up cooking it overnight, shredding it in the early morning, and using the chicken broth/crockpot reheat method. It was a huge success and by far my favorite meat on Saturday’s menu!
- Dry Rub:
- 1/2 tablespoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dark brown sugar
- 1/2 tablespoon dried oregano
- 2 tablespoons paprika
- 1 tablespoon table salt
- 1/2 tablespoon granulated sugar
- 1/2 tablespoon ground white pepper
- 1 (3-4 pound) pork roast
- 1/4 teaspoon liquid smoke (optional)
- 2 cups barbecue sauce
- Combine dry rub ingredients in a small bowl.
- Rub dry rub into the roast, then wrap tightly in plastic wrap and refrigerate for several hours. (I left mine for 4 hours.)
- Unwrap roast and place in crockpot with liquid smoke and 1/2 cup water. Cook on low for 8-10 hours.
- Remove roast from crockpot and shred with two forks.
- To keep warm, return to crockpot (drain fluid from crockpot first) on warm setting adding a splash of chicken broth as needed to keep pork moist.
- Serve plain or with BBQ sauce.
Serving size ~ 4 oz
Calories vary by cut of roast.