Slow-Roasted Pulled Pork

Photo: Randy Mayor; Styling: Cindy Barr
The slow cooker makes easy work of this pulled pork recipe. Serve on hamburger buns, if desired, for a hearty and satisfying sandwich.

Yield:

16 servings (serving size: about 3 ounces pork and about 1 tablespoon sauce)

Recipe from

Nutritional Information

Calories 283
Fat 15.4 g
Satfat 5.5 g
Monofat 6.8 g
Polyfat 1.5 g
Protein 26.2 g
Carbohydrate 8.1 g
Fiber 0.4 g
Cholesterol 90 mg
Iron 2.1 mg
Sodium 402 mg
Calcium 40 mg

Ingredients

Pork:
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon ground chipotle chile pepper
1 (5-pound) boneless pork shoulder (Boston butt), trimmed
Cooking spray
2 cups water, divided
1/2 cup apple cider vinegar
1/3 cup ketchup
Sauce:
3/4 cup apple cider vinegar
1/2 cup ketchup
3 tablespoons dark brown sugar
2 teaspoons smoked paprika
1 teaspoon chili powder

Preparation

1. To prepare pork, combine first 8 ingredients in a small bowl. Rub sugar mixture evenly over pork. Let pork stand at room temperature 1 hour.

2. Preheat oven to 225°.

3. Place pork on the rack of a roasting pan coated with cooking spray. Pour 1 cup water in bottom of roasting pan. Place rack in pan. Bake at 225° for 1 hour.

4. Combine 1/2 cup vinegar and ketchup in a medium bowl; brush pork with ketchup mixture (do not remove from oven). Bake an additional 3 hours, basting every hour with ketchup mixture.

5. Pour remaining 1 cup water in bottom of roasting pan. Cover pork and pan tightly with foil. Bake an additional 3 3/4 hours or until a thermometer registers 190°. Remove from oven; let stand, covered, 45 minutes.

6. To prepare sauce, combine 3/4 cup vinegar and remaining ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally with a whisk. Boil 5 minutes or until slightly thick. Shred pork with 2 forks. Serve with sauce. Serve shredded pork on hamburger buns with pickle chips, if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,

December 2009