Pulled pork is one of those things that seems simple enough, but every recipe is vastly different. Sometimes it’s too dry, too goopy, too horseradish-y. I’ve finally found a foolproof pulled pork recipe that makes the juiciest, most deliciously saucy shreds of meat, and I doubt I’ll ever make another version. Why mess with a good thing?
I love making pulled pork, especially for an occasion. I’ve been known to host a Game Night every so often and pulled pork sandwiches are always a hit. Trust me, pulled pork and Cards Against Humanity are basically made for each other. Haven’t played Cards Against Humanity? Well you should. With some pulled pork.
Sometimes I’ll make a big batch on a regular Tuesday so I’ll have enough leftovers to make pulled pork recipes all week! Sure, pulled pork sandwiches topped with coleslaw are classic, but how about pulled pork nachos? Pulled pork tacos? Pulled pork on waffles? You can put this stuff on anything and it takes it to the next level. It’s also insanely simple to make! Just toss it all in the crock pot after some minimal prep and just let it do it’s thing. It requires a bit more time after the slow cooker to simmer and thicken, about 20 minutes, but it’s definitely worth it.
This recipe is based off a Canadian Living recipe with a few minor adjustments. Yes, I put whiskey in my pulled pork. Why, you ask? Because the flavour is awesome, that’s why.
Saying awesome just then reminded me of that Louis CK rant about how we overuse the word awesome. Maybe I should brush up on my adjectives…
Nah, this pulled pork really IS awesome.
|Juicy Slow Cooker Pulled Pork|| || |
- 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)
- 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.
- Add onions, garlic, chili powder, cardamom and bay leaves to Dutch oven. Cook, stirring often, until onions are softened, about 5 minutes.
- 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.
- Transfer pork to cutting board and tent with foil; let stand for 10 minutes. With two forks, shred pork.
- 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.
- Add pork; stir to coat and warm through. Serve.