Tailgate So Dear: Christy Miles' Crock Pot Pulled Pork

Wake Forest Cheerleader - Dana Warren

If you're still wondering what to cook for your Saturday football tailgate, here's a ridiculously tasty recipe from a friend of BSD who makes Martha Stewart look like Chef from South Park.

Food.

Foooooood!

It's Thursday, it's my birthday, and it's college football season. When it's tailgate season and the boys and I are looking to create a grand feast, I have a short list (a very short list) of capable culinary captains that I can call and get my answer.

One of those is my longtime friend Christy Miles. Now Christy is not necessarily a Demon Deacon fan, but that's kind of not her fault. Bless her heart, she's a South Carolina Gamecock. To make matters worse, she married a family of (gulp) Clemson people.

I mean REAL Clemson people.

Christy is a good friend, great mom and an unbelievable cook, as her friends and family can all attest. So, when I set about putting together a collection of tailgate recipes for the BSD faithful, she was the first one I called. Don't ever say I never did anything for you. I give you:

Christy Miles' Crock Pot Pulled Pork

Ingredients

Pork Butt large enough to feed your group (1/2 lb per person is a good rule to go by)

1 Cup Apple Juice or Cider

Salt

Pepper

Optional:  Red Pepper Flakes

Method

Generously season Pork with Salt & Pepper  (and red pepper flakes if you like)

Place in Crock-Pot

Add Apple Juice or Cider

Cook slow (8 hour setting is preferred)

Use two forks to pull apart and it is ready to sauce

"I love this recipe because it is easy and if you have a noon game you can put the crock on overnight or start it in the morning for an evening game.  It's especially fun to make when playing Arkansas.  I suggest making the sauces as soon as you put the pork on so that the ingredients have time to mingle for optimal flavor."

Sauces (I like to provide two or three and let everyone sauce as they wish).  Each recipe makes about 2 cups (give or take).  For all sauces:  combine ingredients and whisk until brown sugar and salt have fully dissolved.  Store sauce(s) in refrigerator until time to head to the tailgate.

NC Vinegar-Based

1 ¾ C cider vinegar

1 t cayenne pepper

2 T light brown sugar

4 t salt

1 T Tabasco (or other hot sauce)

1  t red pepper flakes (or more if you like it spicy)

1 ½ t black pepper (I like to crush peppercorns for a really fresh flavor, but ground pepper works as well)

SC Mustard-Based

1 ½ C yellow mustard (French's is my favorite)

½ C light brown sugar

½ C cider vinegar

¼ C honey

1 t salt

1 t black pepper

1 t cayenne (optional)

Not From Around Here Ketchup-Based (aka Basic BBQ sauce)

1 ½ C ketchup

¼ C cider vinegar

¼ C Worcestershire sauce

1/3 C dark brown sugar (or ¼ C light brown and & 2 T molasses)

1 T tobacco (or other hot sauce)

2 t liquid smoke (optional - if you like a smoky flavored sauce)

2 t salt

2 t black pepper

1 t garlic powder

1 t cayenne

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