Juicy Slow Cooker Pulled Pork
 
Prep time
Cook time
Total time
 
A juicy, saucy pulled pork. Makes great leftovers!
Author:
Serves: 8
Ingredients
  • 3½ lb (1.6 kg) pork shoulder blade roast
  • Salt and pepper, to taste
  • 2 Tbsp vegetable oil
  • 2 onions, diced
  • 5 cloves garlic, minced
  • 2 Tbsp chili powder
  • 2 tsp ground cardamom
  • 3 bay leaves
  • ¼ cup tomato paste
  • 1 can (14 oz/398 mL) tomato sauce
  • 3 Tbsp packed brown sugar
  • 2 Tbsp cider vinegar
  • 2 Tbsp Worcestershire sauce
  • ½ cup whiskey or bourbon (optional)
Instructions
  1. Sprinkle pork liberally with salt and pepper. In Dutch oven, heat oil over medium-high heat and brown pork all over. Transfer to slow cooker.
  2. Add onions, garlic, chili powder, cardamom and bay leaves to Dutch oven. Cook, stirring often, until onions are softened, about 5 minutes.
  3. Add tomato paste and cook, stirring, until darkened, about 3 minutes. Add tomato sauce, sugar, vinegar, Worcestershire sauce and whiskey, scraping up any browned bits. Pour into slow cooker. Cover and cook on low until pork is tender, 8 to 10 hours.
  4. Transfer pork to cutting board and tent with foil; let stand for 10 minutes. With two forks, shred pork.
  5. Meanwhile, pour liquid from slow cooker into a large saucepan; skim off fat. Bring to boil over high heat and simmer for 15-25 minutes until reduced to 3 cups. Discard bay leaves.
  6. Add pork; stir to coat and warm through. Serve.
Notes
If you're short on time, browning the pork isn't necessary before putting in the crock pot. BUT I would HIGHLY recommend the extra effort - it seals in all the juices and boosts the flavour and texture.
Recipe by Port and Fin at https://portandfin.com/juicy-slow-cooker-pulled-pork/