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Pulled Pork

Source of Recipe


From "Williams-Sonoma: Slow-Cooker Cookbook"



List of Ingredients



• 3 Tbsp canola or corn oil
  
• 4 pounds boneless pork shoulder, cut into 3 equal pieces
  
• 1 yellow onion, finely chopped
  
• ¾ cup cider vinegar
  
• ¾ cup catsup
  
• 1/3 cup brown sugar, firmly packed
  
• ¼ cup light molasses
  
• 2 tsp red pepper flakes
  
• 1 Tbsp Worcestershire sauce
  
• 1 tsp dry mustard
  
• Salt and freshly ground pepper
  
• .
  
• Soft sandwich rolls, split and toasted, for serving
  






Instructions



1. Brown the pork:
   In a large frying pan over medium-high heat, warm the oil. Add the pork pieces and brown well on all sides, about 12 minutes total. Transfer the pork to the slow cooker.
   
   
2. Make the sauce and cook the pork:
   Pour off all but 1 tablespoon fat from the frying pan and return the pan to medium-high heat. Add the onion and sauté until golden brown, about 5 minutes. Add the vinegar and deglaze the pan, stirring to scrape up the browned bits on the bottom. Stir in the catsup, brown sugar, molasses, red pepper flakes, Worcestershire sauce, mustard, and 1 teaspoon each salt and pepper. Cook, stirring occasionally, just until the mixture begins to bubble. Pour over the pork. Cover and cook on high-heat setting for 4 to 5 hours, or the low-heat setting for 8 to 10 hours. The pork should be very tender.
   
   
3. Shred the pork and serve:
   Transfer the pork pieces to a platter. Using a pair of forks, shred each piece of pork, removing and discarding any large pieces of fat. Skim off the excess fat from the surface of the sauce and return the pulled pork to the sauce. Stir together to combine. Serve the pork and sauce atop the sandwich rolls.
   
   Serves 6 to 8