September 11, 2016

Pulled Pork

Posted in Pork and Veal at 7:40 pm by Sheila OConnell

A good and easy recipe for the slow cooker.  This is good as-is or could be served on buns.

Ingredients:
Boneless pork shoulder (also called Boston Butt), about 4 lbs
small onion, finely chopped
1 cup ketchup
1/4 cup dark brown sugar
3 tbsp apple cider vinegar
2 tbsp molasses
1 tbsp Dijon mustard
2 tsp sambal oelek, or other Asian chile sauce
kosher salt
freshly ground black pepper

Steps:
Trim the fat from the pork and cut it into about four pieces.
In a medium bowl, mix onion, ketchup, brown sugar, cider vinegar, molasses, mustard and sambal oelek.
Put the pork in the slow cooker and cover it with the sauce.
Cook on high until the pork is very tender, about 6 hours.  (I cooked mine on high for about 5 hours, then turned it to low for about 2 more hours. I don’t know why.)
Transfer pork to a work surface and use 2 forks to shred the meat.
Pour the sauce into a large saucepan and bring to a boil.  Cook over medium high heat until thickened, about 15 minutes.  Stir the shredded pork into the sauce, season with salt and pepper to taste and serve.  Alternatively you could put the sauce and pork back into the slow cooker and use the warm setting until the rest of the meal is ready.

 

 

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