slow cooker pulled pork

Over the weekend, we had friends over for dinner. One of my favorite things to cook when we have a crowd is pulled pork.

Cooking pulled pork simply means taking a tough cut of meat and cooking it at low temperatures over a long time so that the meat becomes tender and falls apart.

I usually serve pulled pork with caramelized onions and buns and people put together their own pulled pork burgers at the party. Folks in the US usually add coleslaw to pulled pork burgers but I find that too sloppy for a party. I have to say the flavor combination of pulled pork and coleslaw is amazing though!

I have used left over pulled pork to cook fried rice, noodles and pasta and they are delicious too!

There is really minimal cooking involved because the slow cooker does all the work. This is very similar to my recipe for slow cooker barbecued ribs, which, incidentally, is another fantastic dish.

You have to start with a piece of uncut pork shoulder. You need some fat on the meat because the fat will break down as the meat cooks, thus keeping the meat moist.

Start by combining brown sugar, smoked paprika, salt and black pepper in a bowl. Rub this onto all parts of the meat.

Wrap with cling film and place this in the fridge until you are ready to cook.

Since the meat needs to be cooked for about 10 hours, I like to cook it over-night.

Line the bottom of a slow cooker bowl with sliced onions.

Place the pork on the onions.

In a bowl, whisk together cider vinegar, Worcestershire sauce, liquid smoke, sugar, dry mustard, garlic salt (I used a combination of garlic powder and salt), crushed red pepper flakes and cayenne pepper. You can adjust the quantities of each ingredient according to your preference.

Pour this over the meat.

Cover loosely with a piece of baking paper.

Cook, covered, on the low setting for 8 hours, remove the baking paper and cook (covered) for a further 2 hours.

By this time, the meat should be very tender.

Allow the meat to cool a little. Transfer onto a bowl and pull the meat apart using two forks.

Use a fork to mash the onions that remain at the bottom of the slow cooker bowl. Skim away most of the fat and pour the liquid and the onions onto the meat.

That is it!

Try making this for your family.

Slow Cooker Pulled Pork
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Ingredients
  1. 2 onions, sliced thinly
  2. 4 tablespoons brown sugar
  3. 2 tablespoons paprika - I used smoked paprika
  4. 4 teaspoon kosher salt
  5. 1 teaspoon freshly ground black pepper
  6. 1.5kg boneless pork butt or shoulder - I used shoulder
  7. 1 1/2 cup (360ml) cider vinegar
  8. 8 teaspoons (40ml) Worcestershire sauce
  9. 3 teaspoons crushed red pepper flakes
  10. 3 teaspoons sugar
  11. 1 teaspoons dry mustard
  12. 1 teaspoon garlic salt - I used garlic powder and salt
  13. 1/2 teaspoon cayenne pepper
  14. 1 tablespoon liquid smoke
Instructions
  1. Combine brown sugar, smoked paprika, salt and black pepper in a bowl. Rub this onto all parts of the meat. Wrap with cling film and place this in the fridge until you are ready to cook.
  2. Line the bottom of a slow cooker bowl with sliced onions. Place the pork on the onions.
  3. In a bowl, whisk together cider vinegar, Worcestershire sauce, liquid smoke, sugar, dry mustard, garlic salt (I used a combination of garlic powder and salt), crushed red pepper flakes and cayenne pepper. You can adjust the quantities of each ingredient according to your preference. Pour this over the meat.
  4. Cover loosely with a piece of baking paper.Cook, covered, on the low setting for 8 hours, remove the baking paper and cook (covered) for a further 2 hours. By this time, the meat should be very tender.
  5. Allow the meat to cool a little. Transfer onto a bowl and pull the meat apart using two forks.
  6. Use a fork to mash the onions that remain at the bottom of the slow cooker bowl. Skim away most of the fat and pour the liquid and the onions onto the meat.
  7. Serve hot or cold.
Adapted from bakingaddiction
Adapted from bakingaddiction
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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