I decided to share a family favorite recipe with Y'all. My family and I are great fans of barbecue. Being a Yankee, I notice a greater number of barbecue establishments in the South. I usually take advantage of these restaurants when visiting Dixie and order either ribs or slow cooked pulled pork, simply known as "barbecue". I occasionally get homesick for this food in the cold north and like to dabble with barbecue in the kitchen or on the grill. My yearning for good barbecue has enabled me to create this recipe through constant "trial and error" methodologies that have resulted in a very satisfying barbecue sandwich. I love this recipe because it is another "keeper" slow cooker recipe. The crockpot is one of the greatest kitchen appliances invented...especially for us workaholics. The recipe is ideal for the summer because the cook doesn't have to rely on using hot ovens to cook the pulled pork.
Easy Crock-pot Pulled Pork
Super Simple Slow Cooker Barbequed Pork Shoulder
1/2 Cup Ketchup
1/3 Cup Worcestershire
1/3 Cup Apple Cider Vinegar
1 Tablespoon Ground Mustard
1 Tablespoon Garlic Powder
1/2 Teaspoon Paprika
1/4 Cup Brown Sugar
1/2 Teaspoon Liquid Smoke
Dash Red Chili Pepper Flakes
Pinch Salt and Pepper
1 Medium Sweet Onion
3 Pounds Pork Shoulder, Chopped, Trimmed of Fat.
1. Combine all ingredients except for onion and pork into crock pot.
2. Whisk all ingredients until well blended.
3. Place pork and onions into mixture, coating both sides of meat.
4. Cook for 8 to 10 hours under "low" slow cooker setting.
5. After meat is cooked, remove from slow cooker onto plate and break apart with fork. If meat has any bones, please discard at this time.
6. Place meat back into warm sauce to reheat.
7.. Serve on hamburger buns or Kaiser Rolls.
8. Enjoy. Optional: I usually top the sandwich with coleslaw (Memphis Style).
Shortcut: When I am in a rush, I sometimes opt to use a prepared barbecue sauce from the grocery store which saves about five minutes of prep time. All you do is pour about cup and a half of sauce, 1/3 cup of water, and heat for 8 to 10 hours on low. The store sauces are okay, but it is better to go through the prep method above. There is no substitute for the slow cooker pulled pork marinade created by the sweetness of the onions contrasted by the sharpness of mustard and vinegar.