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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pulled Pork Recipe

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This recipe for Pulled Pork is from Harris Western Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 med. onion - chopped
1/2 c. ketchup
1/3 c. cider vinegar
1/4 c. packed brown sugar
1/4 c. tomato paste
2 T. sweet paprika
2 T. Worcestershire sauce
2 T. yellow mustard
1 1/2 tsp. salt
1 1/4 tsp. ground black pepper
4 lb. boneless pork shoulder blade roast (fresh pork butt) cut into 4 pieces
12 soft sandwich buns or ciabatta rolls - warmed
dill pickles (optional)
potato chips (optional)
hot sauce (optional)
Directions:
Directions:
In 4 1/2-6 qt. slow cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
Cover slow cooker with lid and cook pork mixture on low setting 8-10 hours or until pork is very tender.
With tongs, transfer pork to large bowl. Turn setting on slow cooker to high. Cover and heat sauce to boiling to thicken and reduce slightly.
While sauce boils, with 2 forks, pull pork to shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
Spoon pork mixture on bottom portion of sandwich buns and replace tops of buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like.

 

 

 

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