How can you go wrong with slow cooker pulled pork? Beer optional but highly recommended.
Contributor: Alexandra Wells
Servings
4 people – as a side dish
Ingredients
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)
Directions
• 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.
• 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.
Credit
cookingsf.com
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