Slow Cooked / Crock Pot Pulled Pork
- 4 lbs boneless pork shoulder, fat removed (*have butcher trim, separate bone and tie with twine)
- 14 cup water, can use beer
- 1 medium onion, coarsely chopped
- 12 cup apple cider vinegar
- 12 cup ketchup
- 14 cup light molasses (mild)
- 2 tablespoons sweet paprika
- 2 tablespoons spicy brown mustard
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground cayenne pepper
- 1 teaspoon black pepper, finely ground
- 1 teaspoon salt
- 12 teaspoon liquid smoke flavoring, I do not use
- 16 soft buns, regular
- 1 pint creamy Coleslaw, for topping your pulled pork
- Switch on the crockpot to the LOW setting.
- Combine all ingredients in a medium mixing bowl (except pork).
- Place pork shoulder in crock pot.
- Pour sauce over pork to coat.
- Cover and cook with lid on for approximately 8-10 hours on low or overnight.
- Cook until very tender and falling apart.
- *I often do this overnight.
- Remove pork from crock and cool enough for handling.
- When cooled, pull apart with fingers or forks.
- Put back in crock, keep warm until ready to serve.
- For a thicker sauce, add 1/2 C ketchup and 1/2 C your favorite BBQ sauce.
- Serve on soft buns and smother with a creamy coleslaw recipe#421991.
pork shoulder, water, onion, apple cider vinegar, ketchup, light molasses, sweet paprika, brown mustard, worcestershire sauce, ground cayenne pepper, black pepper, salt, liquid smoke flavoring, buns, pork
Taken from www.food.com/recipe/slow-cooked-crock-pot-pulled-pork-280271 (may not work)