Pulled Pork
slow-cooked pork shoulder finished with barbecue sauce
Ingredients
- 2000 g pork shoulder
- 30 g brown sugar
- 8 g smoked paprika
- 20 g yellow mustard
- 6 g salt
- 4 g black pepper
- 200 g onion
- 16 g garlic
- 200 g water
- 5 g chicken bouillon powder
- 40 g apple cider vinegar
- 20 g worcestershire sauce
- 400 g barbecue sauce
Method
- 1. Brown the pork and place in pot or slow cooker with everything except the barbecue sauce. For faster cooking, you can cut meat into large chunks instead of a whole roast.
- 2. Cover and cook on low for 8–10 h if using crock pot, 4-5 if using stovetop.
- 3. Remove and shred the pork, skimming excess fat with a spoon and discarding.
- 4. Reduce liquid in a saucepan on the stove by half.
- 5. Return the pork and reduced liquid to the cooker. Stir in the BBQ sauce. Serve with hamburger buns, if using.
Source and attribution
Adapted from Sarah Caron, Betty Crocker