Stove Top or Slow Cooker Pulled Pork
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!
http://www.fortysomething.ca/2007/11/pulled_pork.php