Basia’s Pulled Pork
This is what we served the judges when we were selected for the Top 20 in the HEB Quest for Texas’ Best Contest!
Three ingredients are all you need for this amazing dish! Perfect on top of Texas garlic toast with lots of Basia’s Simple BBQ Sauce and of course more Basia’s Pickles piled on top! Or in tacos with Basia’s Coleslaw and, you guessed it, even more Basia’s Pickles! Leftovers are amazing with some scrambled eggs the next day, too!
3 lb. pork butt
2 T your favorite dry barbecue spice rub
½ jar of Basia’s Pickles with brine (about 1 ½ c pickles plus ½ c brine)
Crock Pot method:
In a 2.5 – 3 quart Crock Pot sprayed lightly with cooking spray, place pork and sprinkle all sides with spice rub. Add in Basia’s Pickles and cook on high for 3-4 hours, until meat is falling apart easily. Let cool slightly and shred with two forks.
Instant Pot method:
+ 1 T canola oil
Set Instant Pot to sautee and add canola oil. Sprinkle all sides of pork with spice rub. Add to Instant Pot and brown on all sides (about 5 minutes). Cancel sear setting. Add Basia’s Pickles with brine and deglaze the pot, scrapping up any browned bits. Add in the seared pork. Secure the lid and set the vent to sealed. Pressure cook/manual on high pressure for 60 minutes. Let the pressure release before opening the lid (about 20 minutes). Shred pork with two forks.