Celebrate National Pork Month: Always In The Freezer Pulled Pork recipe

INDIANAPOLIS — October is National Pork Month — a time to celebrate pork farmers and the delicious meals they provide.

According to Indiana Grown, Indiana has:

• $1.48 billion in annual hog sales.

• More than 18,600 jobs supported statewide.

• Over $300 million in locally grown grain consumed by Indiana pigs.

• $1.8 billion contributed to gross national product.

Consumer research shows that taste and flavor are key drivers to grocery store purchases, according to Indiana Pork.

Always In The Freezer Pulled Pork

Ingredients

1/2 cup brown sugar (packed)

2 tablespoon salt

1 tablespoon black pepper

2 tablespoon chili powder

2 tablespoon smoked paprika

2 teaspoon dry mustard

1 teaspoon cayenne pepper

1 teaspoon celery seed

1 teaspoon cumin seed

1 teaspoon coriander seed

1 (7 pounds) pork shoulder roast

Procedure

To make the spice blend, add brown sugar and all spices in a small bowl or jar. Mix well.

Place pork shoulder roast in a slow cooker; rub thoroughly with the spice blend. Cover slow cooker and cook on high for 6 to 7 hours. Pork shoulder should be fork tender and reach an internal temperature of 145 to 180 degrees, followed by a 3-minute rest.

Keeping pork in the slow cooker, carefully shred the roast using two forks. If your roast has bones or extra-large pieces of fat, remove and discard them. Serve immediately or let cool and store in your freezer in large plastic freezer bags or freezer-safe containers.