In honor of the first day of the World Series, and the official beginning of crock pot season, I present you with the only pulled pork recipe you will ever need. Known elsewhere as “Ultimate Cheater Pulled Pork” via the Splendid Table this recipe is, needless to say, easy. Ridiculously easy. And if you ask the butcher to cut your large hunk of pork into pieces (don’t mention that is it for pulled pork or he/she will try to dissuade you) you won’t have to mess up your pristine (right?) workspace, or even a  knife.

It’s so darned easy that I rebelled against the effort of making the barbecue sauce, opting instead for any of the dazzling array of bottled sauces. But don’t you know we had nary a capful of bbq sauce in the house tonight so I made the sauce and I think even monkeys could do it. If they were really jonesing for pulled pork, that is. At any rate, it’s good to at least know how to make bbq sauce so I recommended at least trying it once. Oh, if you want to make even more friends serve this with Easiest French Bread Ever or Peoples Choice Cornbread and Hero Slaw.

Ok, get the couch ready and find that remote. Here we go!

Game Day Pulled Pork As heard on the Splendid Table podcast, and further poached from The Bitten Word. If you want a picture of it look at theirs, because for the life of me I could not get a decent picture of pork.

Ingredients

Makes 12 to 14 servings

One 5- to 6-lb boneless Boston butt pork roast or same weight of boneless country-style pork ribs
1/4 cup Cheater Basic Dry Rub (recipe follows)
1/2 cup bottled smoke
Barbecue sauce of your choice

Method

1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don’t need to be cut up).

2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.

3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.

4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. (I do this with tongs right in the crock pot so it can stay cozy). It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.

5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.

6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.

7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.

Cheater Basic Dry Rub

Makes about 2/3 cup

1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard

Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.

Barbecue Sauce

3 Tbsp extra-virgin olive oil
3 garlic cloves, peeled
2 1/4 cups ketchup
1 3/4 cups low-salt chicken broth, divided
7 Tbsp soy sauce, divided
6 Tbsp (packed) dark brown sugar
4 1/2 Tbsp mild-flavored (light) molasses
3 Tbsp red wine vinegar

Method

For Barbecue Sauce: Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Add the ketchup, 3/4 cup broth*, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to a simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. This can be made 1 week ahead. Cover and chill.

* I am really not sure what you do with the rest of the broth, so I just threw it in.