Potatoes make the sauce smooth for easy pulled pork in the crockpot. Five variations are also included at the end of this recipe, such as Chinese Pulled Pork, Szechwan Pulled Pork, and Rum Pulled Pork.
Prep Time: 15 minutes
Cook Time: 10 hours, 30 minutes
Total Time: 10 hours, 45 minutes
- For the Sauce:
- 1-1/2 Tbsp canola or other vegetable oil
- 3 medium onions, finely chopped
- 8 garlic cloves, minced
- 2 Tbsp chili powder
- 1 cup ketchup
- 1/2 cup bottled chili sauce, such as Heinz
- 1/4 cup plus 2 Tbsp cider vinegar
- 1/4 cup packed dark brown sugar
- 2 Tbsp unsulphured molasses
- 2 Tbsp Worcestershire sauce
- 2 tsp liquid smoke
- 1 tsp freshly ground black pepper
- For the Stew:
- 2 pounds baking potatoes, preferably russets, scrubbed
- One 3-1/2 to 4-pound boneless pork shoulder
- Corn tortillas, or hamburger buns and pickle relish, for garnish (optional)
To make the sauce, heat a large saucepan over medium heat. Swirl in the oil; then add the onions and cook, stirring often, until soft and fragrant, about 4 minutes. Stir in the garlic and chili powder and cook for 30 seconds; then stir in the ketchup, chili sauce, vinegar, brown sugar, molasses, Worcestershire sauce, liquid smoke, and pepper. Reduce the heat to medium-low and simmer for 5 minutes, stirring frequently. Remove from the heat, cover, and set aside while you prepare the potatoes and pork.
Peel the potatoes and shred them, using the large holes of a box grater or a food processorfitted with a shredding blade. Working in small batches, squeeze the potatoes over the sink to get rid of any excess moisture, then place them in a 4-1/2-quart (or larger) slow-cooker.
Pour the prepared sauce over the potatoes and mix well with a wooden spoon. Make a shallow well in the center and place the pork shoulder in it. Cover and cook on low for 10 hours, or until the pork is tender.
Remove the meat from the slow-cooker and shred it, using a large meat fork, rather than a knife. If desired, skim any visible fat from the mixture in the slow-cooker. Then return the shredded meat to the sauce. Stir well, then cook on low for 30 minutes. Serve immediately with corn tortillas, or on hamburger buns with sweet pickle relish.
Yield: 8 servings