Here's the main recipe:
(4 1/2 to 5 pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
2 teaspoons salt, plus more as needed
1 teaspoon fresh ground black pepper
2 tablespoons neutral flavored oil
1 medium onion, peeled and chopped small
4 cloves garlic, peeled and minced
2 tablespoons tomato paste
1 tablespoon ancho or mild chili powder, see our homemade chili powder recipe
2 teaspoons ground cumin
1 cup water
3 tablespoons apple cider vinegar
1 tablespoon fish sauce or 1 tablespoon Worcestershire sauce
Rub the pork with salt and pepper, and then set aside while you prepare the remaining ingredients. (See notes below if you plan to sear the pork first).
Heat oil in a wide skillet over medium heat. Add the onions and garlic then cook, occasionally stirring, until they are sweet and browned around the edges. Stir in the tomato paste, chili powder, and cumin. Cook, stirring until the tomato paste turns from bright red to orange in color; about 3 minutes. Add the water, apple cider vinegar, and fish sauce and cook for about 1 minute, scraping up the browned bits on the bottom of the pan.
Rest the seasoned pork in the bottom of a slow cooker then pour the onion and spice mixture on top. Wiggle the pork around the bottom of the slow cooker so that some of the onion and spice mixture slides underneath. Cover with lid and cook until the pork can be easily shredded; LOW for 6 to 8 hours or HIGH for 4 to 6.
Turn off the slow cooker and transfer the pork to a cutting board. If the pork has a bone in it, remove and discard it. Use two forks to shred the meat, discarding any connective tissue, and large clumps of fat.
Remove the cooking liquid and skim most of the fat from its surface. Discard the fat then set the cooking liquid aside.
If using barbecue sauce, add it to the slow cooker and stir in the shredded pork. For even more flavor, add back some of the reserved cooking liquid. If you’re not using barbecue sauce, add the shredded pork and the cooking liquid back to the slow cooker. Taste and season with salt, additional vinegar, or hot sauce as needed.
-----------------------------------------------------------I usually do it on low for 8 hours and Worcestershire sauce over fish sauce.
Tempted to try it in a instapot if I ever get one.
Of course they always show pulled pork on a roll - but I love it as a taco - corn tortilla with pickled jalapenos, sour cream and cilantro.
I do pulled pork in the oven. Put it in at 225-250 degrees at 10 or 11 PM.
It will be ready for lunch the next day, and you get better 'bark'.
tomcat said:I do pulled pork in the oven. Put it in at 225-250 degrees at 10 or 11 PM.It will be ready for lunch the next day, and you get better 'bark'.
Better yet, toss it your smoker at 225 at 7 AM to be ready for dinner and add that wonderful smokey flavor and even tastier bark....
Looks dee-lish! I may have to give it a try. Let me know when you get that instapot -- then I can just borrow yours! If I get around to getting one before you, I promise to lend it to you when you want to try it.
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