Slow Cooker Pulled Pork
This recipe was adapted to a crockpot from a traditional stove-based recipe (see below). The butcher at Fortino’s was kind enough to cut down one of the shoulder blade down to size:
- 1 pork shoulder (3lb), mine had a bone
- 2 onions
- 1 carrot
- 1 Tbs butter
- 1 can tomato puree (about 13-15oz)
- ½ cup brown sugar, packed
- ¼ cup Worcestershire sauce
- 2 Tbs lemon juice
- large rolls to serve with
Braise the pork on all sides, about 3-5 minutes each. While it’s searing, quarter one onion and the carrot. Place on the bottom of the crockpot (slow cooker) and lay the braised pork on top, fat side up.
Chop the other onion. Add 1 Tbs butter to the pan and saute until translucent. Add to the crockpot.
Add the worcestershire sauce to the pan to deglaze, stir in the sugar and pour over the pork. Smother in tomato paste and cook on low for 8-10 hours, or 4-5 hours on high. Separate the meat and let stand 10 minutes before shredding. Remove the sauce and puree thicken. It tasted like candy – honestly, candy!
Next time round, I will definitely do it on slow – my cooker runs a bit too hot.
The stove-top alternative is:
Bake pork on a roasting pan at 350F for 2 hours, or until tender. In a Dutch oven, saute the finely chopped onion in butter. Stir in remaining ingredients and bring to a boil. Reduce heat; summer uncovered for 30 minutes. Shred the pork, add sauce and heat through.
