Slow Cooker Barbecued Pulled Pork

I try different recipes for pulled pork all of the time.  This one is really EASY and great.  I love that it is made in a slow cooker!  I used Sriracha hot sauce instead of sambal oelek.  This recipe is from Food and Wine.

  • 2 small onion, finely chopped in a food processor
  • 1 cup ketchup
  • 1/4 cup dark brown sugar
  • 3 tablespoons cider vinegar
  • 2 tablespoons molasses
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sambal oelek or other Asian chile sauce such as Sriracha
  • 4 1/4 pounds boneless pork shoulder, trimmed and cut into 4 pieces (or up to 5 pounds of Boneless Pork Shoulder Country Style Ribs)
  • coarse salt and freshly ground pepper

  1. Season the pork with salt and pepper and place in a slow cooker.
  2. In a medium bowl, mix the onion with the ketchup, brown sugar, cider vinegar, molasses, mustard and hot sauce. Cover the pork with the ketchup mixture.
  3. Cook on high until the pork is very tender, about 6 hours. Transfer the pork to a work surface and, using 2 forks, shred the meat.
  4. Pour the sauce into a large saucepan and bring to a boil. Cook over high heat until thickened, about 15 minutes. Stir the shredded pork into the sauce, season with salt and pepper and serve.
Make Ahead: The pulled pork can be refrigerated for up to 4 days. It may be best to store the meat and sauce separately and combine prior to serving.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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