I posted on my personal Facebook page a few weeks ago that my house smelled amazing thanks to the pulled pork that I had in my slow cooker and after some friends asked for the recipe, I said that I’d blog it. It’s one of those recipes that was photocopied from a photocopy and is stained and a little crumpled from all of the use that it gets so I had to do a bit of searching to figure out where it came from. Turns out it was included in a book called “The 150 Best Slow Cooker Recipes” by Judith Finlayson.
Two tips: I always make the sauce (step 1) the night before, then start at step 2 in the morning. A neat trick that I just learned from a friend is that you can use your stand mixer to shred your meat! Just put the cooked pork into the stand mixer and turn the mixer on low for a minute or two. I used my dough hook but I hear the paddle works too.
Old South Pulled Pork
- 1 tbsp. vegetable oil
- 2 onions, finely chopped
- 6 cloves garlic, minced
- 1 tbsp. chili powder
- 1 tsp. cracked black peppercorns
- 1 cup tomato based chili sauce
- 1/4 cup packed brown sugar
- 1/4 cup cider vinegar
- 1 tbsp. Worcestershire sauce
- 1 tsp liquid smoke
- 1 boneless pork shoulder, trimmed of excess fat, about 3 lbs/1.5 kg
- Kaiser or onion buns, halved and warmed
- In a skillet, heat oil over medium heat. Add onions and cook until soft. Add garlic, chili powder and pepper and cook, stirring, for 1 minute. Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke. Stir to combine and bring to a boil.
- Place pork in slow cooker stoneware and pour sauce over. Cover and cook on low for 10 to 12 hours or on high for 6 hours, until pork is falling apart.
- Transfer pork to a cutting board and pull the meat apart in shreds, using two forks. Return to sauce and keep warm. When ready to serve, spoon shredded pork and sauce over warm buns.