In celebration of Memorial Day, having Monday off and the usual grilling/BBQ/get-together with friends, here’s a fabulous slow cooker Barbecued Pulled Pork recipe.
I don’t know if it’s my mother’s influence or the fact that we love eating meat and chicken but we always have a freezer stocked of ground beef, chicken breast and pork shoulder. We buy it in bulk at Costco (who doesn’t?) and separate it out into 1 lb portions in ziplocks and freeze those suckers. I’m happy to have found another recipe to use for my pork shoulder.
If you have a crock-pot, some pork shoulder and 6-7 hours to spare, this recipe is a MUST TRY!
SLOW COOKER BARBECUED PULLED PORK
ACTIVE: 25 MIN. TOTAL TIME: 6 HRS 45 MIN
- 1 small onion, finely chopped
- 1 cup ketchup
- 1/4 cup dark brown sugar
- 3 tablespoons cider vinegar
- 2 tablespoons molasses
- 1 tablespoon Dijon mustard
- 2 teaspoons Sriracha sauce or other Asian chile sauce
- 3-4 pounds boneless pork shoulder, trimmed and cut into 4 pieces
- Kosher salt and freshly ground pepper
- In a medium bowl, mix the onion with the ketchup, brown sugar, cider vinegar, molasses, mustard and Sriracha sauce.
- In a slow cooker, place the pork and cover with the ketchup mixture.
- Cook on high until the pork is very tender, about 6 hours.
- Transfer the pork to a work surface and, using 2 forks, shred the meat.
- Pour the sauce into a large saucepan and bring to a boil. Cook over high heat until thickened, about 15 minutes. Stir the shredded pork into the sauce, season with salt and pepper and serve.
MAKE AHEAD The pulled pork can be refrigerated for up to 4 days.
Recipe from Food & Wine Magazine.