Slow-Cooker Pulled Pork
First and foremost: nothing beats authentic pulled pork made with charcoal and wood, BUT if you don’t have a smoker, then this your next best bet. Great pulled pork sandwiches in the ease of a slow cooker
Equipment
- Slow Cooker
Ingredients
- 2 kg to 2.5kg boneless pork butt roast pork shoulder roast
- 2 tablespoons canola oil
- Salt & pepper
- 1 medium onion sliced
- 8 garlic cloves chopped
- ½ cup dark brown sugar
- 2 tablespoons chilli powder
- 1 tablespoon liquid smoke
- 4 teaspoons salt
- 1 teaspoon pepper
- ½ cup beef broth
Instructions
- Cut the pork roast into 5 or 6 equal sized chunks. Coat with the canola oil and season with salt & pepper. Heat a pan over medium-high heat and once hot sear the chunks of pork until browned on all sides. Make sure you do not crowd the pan, or they won’t brown as well. As each chunk is seared, place in slow-cooker.
- While the pork chunks are searing, add the onion, garlic, 1/2 cup brown sugar, chilli powder, liquid smoke, 4 tsp salt, and 1 tsp pepper to the slow-cooker.
- When the pork is done searing and all chunks are now in the slow-cooker, carefully add the beef broth to the pan and stir to deglaze (remove the browned bits off the pan into the liquid). Now add this broth to the slow-cooker as well.
- Put the lid on the slow cooker and turn on low. Cook for 8 to 9 hours.
- Once cooked, remove the chunks of pork from the liquid. Shred each piece of pork with 2 forks and set aside in a covered large bowl to keep warm.
- Pour the liquid (and chunks of onion and garlic) into a pot. Puree with a hand immersion blender (or place in a food processor or blender to puree smooth, and then into a pot). Stir in the 1/3 cup brown sugar, white vinegar, salt, and the dissolved cornstarch mixture. Bring to a boil to thicken. Mix in 3 cups of this thickened sauce to the shredded pork. (keep leftover sauce to serve as extra dipping sauce if desired)
- Serve on buns topped with coleslaw and mustard, or desired toppings.
