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. Coat the pork with the yellow mustard, then rub with the brown sugar, smoked paprika, salt, and pepper.
- 2. Put the onion and garlic in a slow cooker. Dissolve the bouillon in the water, add the vinegar and Worcestershire sauce, and pour in. Add the pork.
- 3. Cover and cook on low for 8–10 h, until easily shredded.
- 4. Remove and shred the pork, discarding excess fat. Reserve the onion and skim the cooking liquid.
- 5. Return the pork and onion to the cooker. Stir in the BBQ sauce and enough cooking liquid to moisten. Cover and heat on high for 10–15 min. Serve with hamburger buns, if using.
Source and attribution
Adapted from Sarah Caron, Betty Crocker