The recipe for the sauce was ridiculously easy, just mix up everything in the slow cooker pottery, and lay the meat on top. I got this recipe from my Brother and Sister-in-Law, which was originally from Good Housekeeping. I made it my own by adding some hoisin sauce and garlic cloves to the mix, and of course by using that spice rub. I used half of all the ingredients for my two pound roast, but use the full amounts for the suggested 4 lb.
Slow-Cooked Pulled Pork
- 1 medium onion, frenched. (I love this method of slicing onions, and use it frequently after learning about it from Alton Brown. This post from Simply Recipes explains it well, and also has a nice looking caramelized onion quiche for you to practice on!)
- 1/2 c. ketchup
- 1/3 c. cider vinegar
- 1/4 c. hoisin sauce (optional)
- 1/4 c. dark brown sugar
- 1/4 c. tomato paste
- 2 T. sweet paprika
- 2 T. Worcestershire sauce
- 2 T. yellow mustard
- 2 to 4 peeled garlic cloves, each cut into 4 pieces
- 4 lb. boneless pork shoulder blade roast, cut into 4 pieces (Obviously, I used a two pound roast with a bone, and it was just fine... It also fit perfectly into my oval CrockPot, so I didn't need to cut it!)
- 1 1/2 t. each salt and pepper - which you may omit if using the spice rub like I did...
This recipe was written for a 4 1/2 - 6 quart slow cooker, and should yield at least 8 cups of pulled pork. Stir everything in the slow-cooker pot until combined, add pork and turn to coat.
Cook on low setting for 8-10 hours. At the 8 hour mark, I turned it off, and let the meat cool to reasonable handling temperature. I shredded the now amazingly tender meat with two forks, judiciously leaving out conspicuous bits of fat, and added it back to the pot. I mashed up any visible garlic pieces, too. You could boil down the juices a bit to reduce if it looks like it will be too watery, but I found that it was the perfect amount for the pork I used. Also, since I knew I wouldn't be eating it for a day, I figured it would marinate and absorb a bit as it sat.