Slow-Cooker Pulled Pork

Of Course It’s Vinegar Based

Food Network Pulled Pork

For as long as I can remember, warmer weather means better food, and in North Carolina, better food means chopped BBQ, unless you are trying to be fancy, and then it’s pulled pork. So I had to take this time as Spring is about to bless us with warmer days and nights, to share one of my favorite recipes, and has been for around seven years now.

I found this oldie but goodie on Food Network, and with over 135 reviews, up to date, I might add, it is worthy of a page on my blog. So here goes, and while you’re here, go ahead make an online order for everything you need, so you can make this for your babes this weekend!

Here are the ingredients you’ll need:

3 tablespoons light brown sugar

2 teaspoons hot paprika

1 teaspoon mustard powder

1/2 teaspoon ground cumin

Kosher salt and freshly ground pepper

1 3-to-4-pound boneless pork shoulder, trimmed of excess fat

2 teaspoons vegetable oil

1/2 cup apple cider vinegar, plus more to taste

3 tablespoons tomato paste

6 potato buns

Barbecue sauce and prepared coleslaw, for serving

And here are the directions:

I took everything from Food Network cause if it ain’t broke don’t fix it, and that’s that.

1. Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.

2. Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.

3. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.

4. Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on butter-toasted buns (I added that part) with barbecue sauce, Texas Pete, and coleslaw.

Now all that’s left to do is add some fries and enjoy the best dang Chopped BBQ, I mean pulled pork sandwich you have ever had. Y’all can thank me later!