Pulled pork is amazing for sandwiches, and you might want to consider something that you don’t need to make on your grill. This is a slow recipe, but this is definitely something that you’ll want to possibly try, since slow cooker meat is juicy, tender, and it definitely is worth the wait you have for this item to eat.
INGREDIENTS
1 onion, finely chopped
3/4 c. ketchup
3 tbsp. tomato paste
1/4 c. apple cider vinegar
1 tsp. paprika
1 tsp. garlic powder
1 tsp. mustard powder
1 tsp. cumin
1 (3- to 4-lb.) pork shoulder, trimmed of excess fat
Kosher salt
Freshly ground black pepper
Coleslaw, for serving
Buns, for serving
Steps
Mix the onion, tomato paste, spices, ketchup, and the apple cider vinegar into your slow cooker bowl. Add the pork after you’ve covered it in some salt and pepper, and then cover the entire sauce mixture all over the pork meat.
Cover the mixture and cook this until it’s super tender, with the meat being able to be fork torn apart. This usually is about 5-6 hours on high temperature, and on low temperature, this is about 10 hours or so
Take the pork out, and then put it in the bowl. Shred it up with the forks that you have, and then toss the rest of the slow cooker juices. Serve it on buns with a side of potato wedges or some coleslaw as well.
Tips
When should I make the meat?
This is something you can actually make ahead of time. it does freeze quite easily; you just have to heat it up afterwards. It also is good in the freezer for up to 5 days, which is nice, since it lets you plan this ahead of time, and you’re not scrambling the night before trying to combine everything.
What’s the best way to use pulled pork?
Sandwiches are the best way for pulled pork, but you can have this on your own. This is super easy to do, and you can actually create potato rolls too for this to make it taste amazing. There are also slider buns you can get too, and you can make this as small sandwiches that people can snack on, which is great if you’re planning to have these for game day.
Do I have to sear it?
You do not. Searing is not necessary for this, especially if you don’t like the burnt parts of this. It’s simple and way juicier to just put this in the slow cooker and let that do all the work. If you choose to sear this beforehand, you’re welcome to, but it does retract a little bit from the flavor, and it takes a bit more time to finish the recipe.
Can I overcook this?
No, you can’t overcook this. It’s pretty much almost impossible to screw up this recipe. If you do end up cooking this for a bit longer, so it will just be a little bit more tender, which isn’t bad. If you do need to pull it out sooner, that’s fine too, since usually if you do have to shave off an hour, it’s still easy to shred with the for k you have.
You should just make sure that you keep the sauce and the pork together.