Everyone’s favorite – Slow Cooker Pulled Pork recipe
1 Onion, chopped
3 Garlic cloves, minced
3 stalks celery, roughly chopped
1 1/2 cup Chicken Low Sodium Stock or Broth
1/2 tablespoon dried Parsley
1/2 tablespoon Chili powder or flakes
1/4 tablespoon Salt, more if needed later
1/4 tablespoon Ground Black Pepper
4 to 6 pounds boneless pork shoulder or butt (or 5 to 7 pounds bone-in)
2 tablespoons Olive Oily
2 cups Barbecue Sauce (your favorite sauce)
1 tablespoon Sriracha Sauce (or any hot sauce)
For complete meal – potatoes and broccoli:
1 pound broccoli florets, frozen or fresh + salt
2 pounds young/new yellow potatoes, or as much as you can fit in one layer in a large skillet
2 tablespoons Oil
Salt and Pepper to taste
Trim off any large pieces of fat from the outside, but leave small pieces and the interior fat.
If using boneless pork, cut the pork into several large fist-sized pieces. If using bone-in, leave the pork as is, on the bone. You will take the bone out later when it’s cooked.
Place chopped onion, garlic and celery in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, salt, ground pepper and parsley in a small bowl.
Pat the pork dry with paper towels, then rubs the spice mixture all over the pork and place the meat on top of the onions, garlic, and celery.
Cover and cook until the pork is fork-tender, about 7 hours on high or about 9-10 hours on low.
Turn off the slow cooker and remove the pork to a large cutting board. Set a fine colander/strainer over a medium bowl (not plastic). Carefully pour the liquid mixture from the slow cooker through the strainer and return the solids to the slow cooker.
Use a spoon to skim and discard the fat from the surface of the strained cooking liquid. Set the strained liquid aside – explanation below.
If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Most of them do have fat, so remove it.
Return the shredded meat to the slow cooker, add the barbecue sauce, and a bit of hot sauce if you desire, mix to combine.
If you’re not using BBQ sauce, then add 1/4 cup of the cooking liquid at a time in the slow cooker until the pork is just moistened.
Taste and season with salt as needed…
You may use buns to serve shredded pork or just serve on the plate.
You may use a tablespoon of liquid smoke, although I never used it in my cooking.
I like using less salt when I am slow cooking pork or chicken.
Keep in mind that if you are going to use BBQ Sauce you really do not need more salt. If you are not going to use BBQ Sauce you can add up to 1/2 tbsp. Salt.
If the broccoli is fresh, then cut the florets off and wash throughout.
Boil 2 cups of water with 2 teaspoons of salt and place broccoli in the boiling water.
Cook for 60 seconds, and rinse out with cold water.
If the broccoli is frozen, and if the bag is not for microwave steaming, then open the bag and drop in hot water and cook for 15-20 seconds, and wash under cold water. Otherwise, place the bag in the microwave and steam according to the broccoli package.
Before cooking potatoes, I measure potatoes by placing them in the skillet and use that amount. You may use a large baking pan and use more potatoes.
Also, I always heat the skillet on the stove top to get it started.
You can use a mixture of yellow/gold, red and purple potatoes. They all taste amazing. I just had these golden so that’s what I used.
Cook pork first and an hour before pork is done, start cooking potatoes if you are going to serve it that day, if not, just store the pork in the fridge after it is fully cooled.
Of course, you would cook broccoli at the last minute. They are not very good when standing too long, so cook them at the very last minute before you would serve a meal. Also, you can use any other vegetable as a side
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Recipe provided courtesy of Sandra’s Easy Cooking food blog.