Slow Cooker Pulled Pork

How can you go wrong with slow cooker pulled pork?  Beer optional but highly recommended.

Contributor: Alexandra Wells

4 people – as a side dish

3 Tbsp canola oil
4 lb boneless pork shoulder, cut into 3 equal chunks
1 yellow onion, finely chopped
3/4 c cider vinegar
1/2 c ketchup
1/3 c brown sugar, packed
1/4 c molasses
1/2 tsp red pepper flakes
1 Tbsp Worcestershire sauce
1 tsp dry mustard
1 tsp salt and freshly ground pepper
soft dinner rolls (optional)

•  Heat the oil in large fry pan over medium high heat (I use cast iron).
•  Add the pork pieces and brown well on all sides.
•  Transfer pork to slow cooker.
Pour off all but 1 tbsp fat from pan and return to medium heat.
•  Add onion and saute until golden, about 5 minutes.
•  Add the vinegar to deglaze the pan, stirring to scrape up the browned bits on the pan bottom.
•  Stir in remaining ingredients and cook, stirring occasionally, until the mixture begins to bubble.
•  Pour sauce over the pork.
•  Cover and cook on high-heat setting for 4-5 hours. The pork should be very tender when finished.
•  Transfer the pork to a platter and shred the meat.

•  Pour the sauce into separate bowl and refrigerate til the fat hardens, a few hours, then skim off excess fat from surface of the sauce  – or use one of those gravy fat separator things, they work great.

• Stir some of the sauce into the meat and reserve the rest for serving.



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