Make your own mouth-watering pulled pork sandwiches with this handcrafted small-batch Applewood Chipotle Rub (see the recipe below). And as a bonus: this blend is made without all the preservatives and fillers found in store-bought spice mixes! Each net wt. 2 oz. package contains basic spices and natural flavorings.
Created by Chris & Liz Hendrickson of Teas, Tinctures & Tonics (North Bend), utilizing local, farm-fresh ingredients that go into their dehydrator or freeze dryer and are then stored in glass jars until package for retail. Not only do they procure their ingredients as often as possible from local farms, they also grow many of the ingredients themselves, utilizing both soil and hydroponic methods at their micro farm.
There are no anti-caking agents, fillers, or preservatives in these blends. The Hendricksons go by the old saying, ” If you can’t grow it or farm it, you probably shouldn’t eat it!”
Ingredients: Granulated Honey, Smoked Applewood Sea Salt, California Paprika, Garlic, Onion, Chipotle, Black Pepper
Slow Cooker Pulled Pork
1 pork loin roast (2 1/2 to 3 lb)
2 Tablespoons Applewood Chipotle Rub
1 cup water
Instructions: Rinse the pork loin and pat dry with a paper towel. Liberally rub the meat with the Applewood Chipotle Rub; tightly wrap the meat in plastic wrap and refrigerate, at least an hour or as long as overnight.
Heat a dutch oven, large pot or cast iron skillet to medium high heat and sear meat on all sides, just until browned. Add the 1 cup of water to the slow cooker and transfer the seared meat to the slow cooker. Cover, set slow cooker to high and cook for 5-6 hours.
Carefully remove meat from slow cooker and transfer to a cutting board. Let meat rest about 5-10 minutes
Shred meat with 2 forks and transfer back to the slow cooker to combine with the liquid remaining from cooker.