Friday, November 19, 2010

Slow Cooker Pulled Pork

I cooked this on Monday for 9 hours. The meat was falling apart. I let it cool, shredded it, added the last half of bbq sauce and put it in a gallon ziploc bag in the freezer. It will be ready to throw back into the crockpot for next week when I have company. I did add a bit of liquid smoke to the sauce to give it a bbq flavor. Love the sauce!

Slow Cooker Pulled Pork

5-6 lb. pork shoulder/pork butt
1 medium onion, thinly sliced
1 cup ketchup
2/3 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup tomato paste
3 tbsp Worcestershire sauce
3 tbsp mustard
2 tsp paprika
2 tsp garlic powder
pinch cayenne pepper
1 1/2 tsp salt
1 1/2 tsp ground black pepper
3/4 cup water

Place onion on the bottom of your slow cooker. Place pork shoulder, trimmed of any obvious excess fat, into slow cooker on top of onions.

In a large mixing bowl, whisk together all remaining ingredients to form the barbecue sauce. Feel free to adjust salt and pepper to taste, if necessary. Pour half of the sauce over the pork and cover. Set remaining sauce aside.

Cook over low heat for about 8 hours (or according to your slow cooker’s presets).
Remove pork to a large bowl and shred with two forks. Transfer meat back into slow cooker and cook for a few more minutes, until meat has soaked up the sauce. Pulled pork can be held on the “warm” setting in the slow cooker for serving.

Serve on soft sandwich rolls, topped with extra barbecue sauce.

Serves 10-12.

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