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
- Season the pork with salt and pepper and place in a slow cooker.
- 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.
- 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.
- 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.