Prepared by Joyce Hoppes, Iowa Pork Producers Association
1 5-pound boneless pork butt (shoulder)
1 1/2 teaspoons smoked paprika
2 teaspoons black pepper
1 teaspoon cayenne
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water
soft sandwich buns
Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.
Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce.
Makes 16-20 servings
Pulled Pork Baked Potato
1/2 pound cooked pulled pork
4 russet potatoes, (about 10 ounces each)
1 tablespoon canola oil, or other neutral-flavored oil
1/2 cup Cheddar cheese, OR Monterey Jack, or mozzarella, shredded
1/4 cup sour cream, or more to taste
Preheat an oven to 400 degrees F.
Rub the potatoes with the oil. Arrange them on a baking sheet and pierce each a few times with a knife or fork. Bake until cooked through, 1 to 1 1/4 hours.
Cut a lengthwise split in each potato and fluff the insides with a fork. Arrange the warmed pork, cheese, and sour cream on top. Sprinkle with chives, if using, and serve.
Makes 4 servings
Pulled Pork Soft Tacos
1 1/4 pounds cooked pulled pork , warmed
12 5- or 6-inch corn tortillas, OR flour tortillas
3 cups iceberg lettuce, OR romaine lettuce, shredded (about 1/4 head of iceberg or 1/2 small head of romaine)
1 cup salsa, purchased or homemade, or more to taste
Heat a large skillet over medium heat. Place two tortillas in the skillet and cook until warm and softened, about 30 seconds per side. Fill the tortillas with about 1 1/2 ounces of the pork, 1/4 cup of the lettuce, and 4 teaspoons of the salsa.
Repeat with the remaining tortillas and serve.
* If you prefer to heat all of the tortillas at once, microwave them on high until warm and softened, 1 to 2 minutes.
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