Forget firing up the pit. Barbecue night is a breeze with this simple slow cooker pulled pork recipe.
2 teaspoons hot paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
3 tablespoons light brown sugar, divided use
Kosher salt and freshly ground pepper
1 (4-pound) boneless pork shoulder (also called pork butt), trimmed of excess fat
2 teaspoons vegetable oil
1/2 cup apple cider vinegar
1 tablespoon liquid smoke (optional)
3 tablespoons tomato paste
Barbecue sauce to taste
Instructions: Combine the paprika, mustard powder, cumin, 1 tablespoon of the brown sugar, 2 teaspoons salt and 1 1/2 teaspoons pepper in a small bowl. Rub the spice mixture all over the pork.
Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 5 minutes. Remove the pork and transfer to a plate.
Whisk 3/4 cup water into the drippings in the skillet, scraping up any browned bits. Transfer the liquid to a 5- to 6-quart slow cooker.
To the slow cooker, add the vinegar, liquid smoke (if using), tomato paste, the remaining 2 tablespoons brown sugar and 2 cups of water and whisk to combine. Add the pork, cover and cook on low for 8 hours.
Remove the pork and transfer to a cutting board.
Strain the liquid from the slow cooker into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt.
Using forks, roughly shred the pork and put it a bowl. Mix it with 1 cup of the reduced cooking liquid and barbecue sauce to taste. Serve on buns with additional barbecue sauce and pickles or on a plate with sides of your choice.
Makes 8 servings
Adapted from foodnetwork.com
The Link LonkAugust 26, 2020 at 07:00PM
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Recipe: Slow Cooker Pulled Pork - San Antonio Express-News
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