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Amazing Pulled Pork Crockpot
Everyone loves pulled pork but sometimes it can get confusing to know which particular crockpot recipe is tried, tested and trusted. Out of all the pulled pork crockpot recipes you might find on the internet, this really is the best you'll find. This one's for keeps - bookmark it now!
Pulled Pork Crockpot Ingredients
4.5 pounds (or 2 kilograms) pork shoulder blade (boneless), cut into half a dozen pieces
1 large onion, chopped
1 cup water
2/3 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar, packed firmly
1/3 cup tomato paste
2 tablespoons yellow mustard
2 tablespoons Worcestershire sauce
2 tablespoons sweet paprika
2 teaspoons salt
1.5 teaspoons ground black pepper (freshly ground is best)
Pulled Pork Crockpot Directions
In a 4.5 - 6 quart (which is approximately the same quantity in litres) crockpot/ slow cooker, combine the onion, water, ketchup, cider vinegar, brown sugar, mustard, Worcestershire sauce, sweet paprika, salt and ground black pepper.
Mix well inside the pot.
Add in the pieces of pork.
Stir and turn the pork to ensure it becomes well covered with the sauce in the bottom of the pot.
Put the lid on your crockpot/ slow cooker and set the pot to 'low' and allow to cook for 8 - 10 hours, or until the pork is cooked through and very tender.
Using tongs, remove the pork pieces and put them in a large bowl.
Turn the heat of the crockpot/ slow cooker up to 'high'.
Put the lid back on the crockpot/ slow cooker and bring the sauce to the boil briefly so that it thickens and reduces a little bit.
In the meantime, use 2 large forks to pull the pork to shreds (this should be very easy after all that lovely slow cooking).
Once you've shredded the pork and the sauce has boiled, thickened and reduced slightly, return the pork to the crockpot/ slow cooker.
Toss the pork through the delicious sauce until it is well coated.
Serve hot.
Delicious on hamburger buns with a slice of tomato and a dollop of hot sauce, or perfect on a bed of rice and accompanied with a side salad for your evening meal.
Enjoy!
Serves: 8.
Photo by emilybean
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