Slow Cooker Pulled Pork

The juiciest and most tender pulled pork. Seasoned perfectly coming out of the pot, but you may add your own sauces at the end of cooking. (But I don't think it's needed).

Makes approximately 3 1/2 lbs (10 servings)

1 (4 1/2 to 5 lb) boneless or bone-in pork shoulder (also known as pork butt), twine and netting removed

2 tsp salt, more as needed

1 tsp fresh ground black pepper

2 Tbsp neutral flavored oil

1 medium onion, peeled and chopped small

4 cloves garlic, peeled and minced

2 Tbsp tomato paste

1 Tbsp ancho or mild chili powder

2 tsp ground cumin

1 cup water

3 Tbsp apple cider vinegar

1 Tbsp fish sauce or Worcestershire sauce

Prepare Pork

Rub the pork with salt and pepper, and then set aside while you prepare the remaining ingredients.

Heat oil in a wide skillet over medium heat. Add the onions and garlic then cook, occasionally stirring, until they are sweet and browned around the edges. Stir in the tomato paste, chili powder, and cumin. Cook, stirring until the tomato paste turns from bright red to orange in color; about 3 minutes. Add the water, apple cider vinegar, and fish sauce and cook for about 1 minute, scraping up the browned bits on the bottom of the pan.

Cook Pork

Rest the seasoned pork in the bottom of the slow cooker then pour the onion and spice mixture on top. Wiggle the pork around the bottom of the slow cooker so that some of the onion and spice mixture slides underneath. Cover with lid and cook until the pork can be easily shredded; LOW for 6-8 hours or HIGH for 4-6.

To Finish

Turn off the slow cooker and transfer the pork to a cutting board. If the pork has a bone in it, remove and discard it. Use two forks to shred the meat, discarding any connective tissue, and large clumps of fat.

Remove the cooking liquid and skim most of the fat from its surface. Discard the fat then set the cooking liquid aside.

If using barbecue sauce, add it to the slow cooker and stir in the shredded pork. For even more flavor, add back some of the reserved cooking liquid. If you're not using barbecue sauce, add the shredded pork and the cooking liquid back to the slow cooker. Taste and season with salt, additional vinegar, or hot sauce as needed.

SERVE WITH:

Bread rolls

Coleslaw

Pickles

BBQ mayo sauce