Slow Cooked Pulled Pork
Lauren
ingredients
- 1 medium onion, coarsely chopped
- 1/2 cup cider vinegar
- 1/2 cup ketchup
- 1/4 cup light (mild) molasses
- 2 tbsp. sweet paprika
- 2 tbsp. spicy brown mustard
- 2 tbsp. Worcestershire sauce
- 1 tsp. ground red pepper (cayenne)
- 1 tsp. finely ground black pepper
- 1 tsp. salt
- 1/2 tsp. liquid smoke flavoring, (optional)
- 4 lbs. boneless pork shoulder-blade roast (fresh pork butt), cut into 4 pieces
- 16 soft sandwich buns, warmed
- Hot pepper sauce, (optional)
directions
- 1
In 4 1/2- to 5 1/2-quart slow-cooker pot, stir onion, vinegar, ketchup, molasses, paprika, mustard, Worcestershire, ground red pepper, black pepper, salt, liquid smoke (if using), and 1/4 cup water until combined. Add pork to sauce mixture and toss to coat.
- 2
Cover slow-cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
- 3
Transfer pork to large bowl. Pour sauce into 8-cup glass measuring cup or medium bowl; set aside. With 2 forks, pull pork into shreds. Return shredded pork to slow-cooker. Skim fat from sauce and discard. Pour sauce over pork; toss to combine. Serve pork with buns and hot pepper sauce if you like.
Source: G H
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