I am well known for two things, my sweet, delicious moist balls, and my tangy yet delicious pork (I pull my own pork you know). Both are done in the slow cooker. Here is my recipe for pulled pork (you’ll have to pull it yourself, I can’t do everything you know).
Brian’s infamous Pulled Pork
Makes 6 servings
Prep: 30 minutes
Start to Finish: 13 hours 30 minutes
1 cup chopped onion
2 bacon slices, chopped
2 tablespoons olive oil
3 pounds boneless pork shoulder, fat trimmed
1 cup apple cider
1 cup white vinegar
1/2 cup cold water
1/3 cup molasses
1/4 cup firmly packed dark brown sugar
1 teaspoon dry mustard (or 1 tablespoon of prepared mustard)
1 bay leaf
1 small can tomato paste
1/4 teaspoon salt
2-3 drops liquid smoke
1. Combine onion and bacon in a large nonstick skillet over moderate heat; cook until onion is tender and bacon is crisp, 6 to 8 minutes. Drain fat.
2: Add oil to pan and begin browning all four corners of the pork. Drain fat
3. Combine onion-bacon mixture in a 4- to 5-quart slow cooker. Stir together cider, vinegar, 1/2 cup water, the molasses, sugar, salt, tomato paste, mustard, liquid smoke and bay leaf in a medium bowl until combined well; pour over pork.
4. Cover and cook 12 to 13 hours on low or 6 to 7 hours on high.
5. Transfer pork to a cutting board and, using 2 forks, shred. Skim fat from juices and discard bay leaf; pour 1 cup juices over pork and toss to coat.