Slow Cooker Pulled Pork
The quintessential barbecue flavors of pork and barbecue sauce combined in this dish for a some lip-smacking good eats. Pile the meat onto soft rolls and serve with a side of slaw and some baked beans. Any leftovers will freeze well for up to 2 months.
Recipe from, Diane Phillips, "Slow Cooker-The Best Cookbook Ever", pg. 240
- 1/2 cup vegetable oil
- 1/2 cup red wine vinegar
- 1/2 cup firmly packed dark brown sugar
- 1/2 cup soy sauce
- 2 cups ketchup
- 1 teaspoon garlic powder or garlic salt
- 1 large onion, coarsely chopped
- 2 tablespoons Worcestershire sauce
- One 5-pound boneless pork shoulder roast, fat trimmed
- Barecue sauce for serving
- Cole Slaw (optional)
Whisk the oil, vinegar, brown sugar, soy sauce, ketchup, garlic powder, onion, and Worcestershire together in a mixing bowl. Pour into a large zipper-top plastic bag. Place the pork in the bag with the marinade, seal the bag, and turn the pork in the bag to coat. Refrigerate overnight, turning the bag once or twice. Pour the entire contents of the bag into the insert of a 5- to 7-quart slow cooker.
Cover and cook on low for 10 hours, until the pork is fork tender. Remove the pork from the insert, cover with aluminum foil, and allow to rest for 15 minutes. Skim off any fat from the top of the sauce with a spoon and discard.
Shred the meat with two forks and return it to the sauce. At this point, the pork may be refrigerated for up to 5 days or frozen for up to 2 months. Warm the pork in the slow cooker on low if desired. Serve with additional barbecue sauce, on kaiser rolls, topped with cole slaw.