ULTIMATE Slow Cooker Pulled Pork with BBQ sauce
When the leaves are changing color here in Vermont and a rainy Sunday comes along, all I want to do is make some slow-cooker BBQ pulled pork! It's a great excuse for a get-together and pairs nicely with the local harvest brews. My Los Angeles roots also compel me to add a few ancho chiles for natural smokiness and depth of flavor. Enjoy!
- 3-4 pound(s) pork shoulder
- 1 cup(s) chicken broth
- 6 ounce(s) tomato paste
- 1/4 cup(s) cider vinegar
- 1/2 cup(s) brown sugar packed
- 12 ounce(s) water
- 6 clove(s) garlic smashed
- 2 whole(s) red onions quartered
- 6 whole(s) dried ancho chile
- 1 stick(s) cinnamon
- 4 whole(s) bay leaves
- 1 teaspoon(s) smoked paprika
- 1 teaspoon(s) chili powder
- 1 teaspoon(s) oregano
- 1/2 teaspoon(s) cumin
- 1/2 teaspoon(s) mustard powder
- 1/2 teaspoon(s) pepper
- 1. Whisk together chicken broth, cider vinegar, brown sugar, tomato paste, water*, cumin, paprika, chili powder, oregano, mustard and pepper in slow cooker.
- *Note: I empty the small 6 oz. can of tomato paste, then fill the can with warm water twice to get the rest of the paste out.
- 2. Remove strings from pork shoulder (Boston Butt). Place pork shoulder in slow cooker pot and turn multiple times so it is covered in broth/tomato/spice mixture. If there is a fattier side, leave that side up in cooker.
- 3. Add onion quarters, smashed garlic cloves, ancho chiles (if the anchos you have are big, tear them in half), bay leaves, and cinnamon stick to mixture around the pork.
- 4. Cook on "High" for 6 hours, or on "Low" for 8-10 hours.
- 5. Remove pork from slow cooker into a large bowl and set aside to cool.
- 6. Strain the liquid mixture from slow-cooker into a saucepan. Discard solids. Skim fat off top. Simmer liquid on stovetop for 20 minutes stirring every couple of minutes as it reduces (this is your BBQ sauce!).
- 7. Once pork is cool enough, shred with either a fork or your fingers. Remove excess fat as you pull the pork apart...or don't, whatever you feel like. Return shredded pork to slow-cooker, pour reduced BBQ sauce over pork, and stir it all in.
- 8. Add salt and choice of hot sauce (I use about a teaspoon of Siracha) to taste.
- This can be served on a traditional toasted roll with coleslaw and a pickle, or as a tasty "entree" meat with a side of cornbread and sauteed kale or collard greens. YUM!
This recipe is a personal recipe added by discobee and has not been tested or endorsed by MyRecipes.
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