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Stove Top or Slow Cooker Pulled Pork
You can cook this in a slow cooker or in a covered Dutch oven pot on the stove top. Don't worry about the amount of chili powder in this. It isn't going to be super spicy. You and your kids will love this. I promise!
ingredients
2 lbs. pork shoulder, cut into large chunks if necessary to fit into your pot (pork shoulder works well for this as it is inexpensive and benefits from the long cook time, but any pork roast will work)
2 cups onion, diced
2 red peppers, seeded and diced
6 oz. can tomato paste
1/2 cup brown sugar
1/4 cup white vinegar
1/4 cup (4 Tbsp.) chili powder
2 tsp. dry mustard
2 tsp. Worcestershire sauce
method
Combine all ingredients in slow cooker or Dutch oven and stir to combine a bit (not easy, since it's very dry at this point but just move things around a bit, to coat). Cook, covered, for 3-4 hours on the stove top over medium-low heat or until the pork is tender enough to shred. For the Slow cooker, cook for 4-5 hours over high heat or if you want it to cook longer, you can reduce the heat a bit. (If the roast is exposed on the top, I like to open the lid every hour or so and flip it over but it isn't really necessary if it's not convenient.)
About 1/2 hour before serving, take a fork to the pork and "pull" into shredded pieces, discarding any bone or fatty pieces. (Note, if you have a non-stick coated slow cooker, you may want to transfer the pork chunks to a plate to shred and then return to pan, to avoid scratching the non-stick surface.) Stir and let simmer about another 1/2 hour, uncovered, to thicken up the sauce.
Serve on crusty rolls with coleslaw (on the sandwich or on the side).
Prep time: 10 min
Cook time: 5 hours
Total time: 30 min
Yield: 4 servings
Have a question about this recipe? Questions left in the comments will be answered or drop me an email!
More Recipes from Slow Cooker
- Italian Pot Roast
- Hearty Beef and Mushroom Stew
- Mexican Chicken Chili
- Crock Pot Tarragon Chicken
- Slow Cooker Split Pea Soup
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Comments
You can add garlic to this as well. You mention above that you would like to use the cooker in the winter, but in the summer it is great as well. Try South Asian recipes, they are very summery!
slow cooker pork recipe chef on June 1, 2011 4:46 AM
I printed the recipe because it sounds tasty & easy, BUT I am wondering about the 1/4 cup of chili powder ??? Is the pork SPICY HOT????Please let me know. Thank you for sharing. M.J.
Marie on November 4, 2011 6:29 AM
Hi Marie, I know. It sounds like a lot of chili powder. I thought the same thing when I first made it. I can assure you though that it is not spicy hot. I don't know why exactly. Maybe because of the way the pork is braised and cooked over a long time but it is only just pleasantly flavourful and not spicy. This pulled pork has been a favourite in our family and even my very picky teenage daughter gives it the thumbs up :)
Jen on November 4, 2011 8:22 AM