Pulled Pork

Ultimate Slow Cooker Pulled Pork

Makes approximately 3 1/2 pounds, 10 servings

1 (4 1/2 to 5 pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
2 teaspoons salt, plus more as needed
1 teaspoon fresh ground black pepper
2 tablespoons neutral flavored oil
1 medium onion, peeled and chopped small
4 cloves garlic, peeled and minced
2 tablespoons tomato paste
1 tablespoon ancho or mild chili powder, see our homemade chili powder recipe
2 teaspoons ground cumin
1 cup water
3 tablespoons apple cider vinegar
1 tablespoon fish sauce or 1 tablespoon Worcestershire sauce

FOR SERVING (OPTIONAL)
Bread rolls
Coleslaw, see our mayonnaise based coleslaw recipe or our mayo-free coleslaw
Pickles
Barbecue sauce, see our bacon bourbon barbecue sauce recipe
Hot Sauce

PREPARE PORK
Rub the pork with salt and pepper, and then set aside while you prepare the remaining ingredients. **Optional**Searing the pork: Some readers have asked why we don’t brown the pork first. We’ve tried it, and while it adds a bit more flavor, in this case, the difference isn’t overwhelming. We skip the step. If you prefer, you can sear the outside of the pork in the same skillet you plan to make the onion-garlic mixture. Searing will leave some browned stuck bits to the bottom of the skillet that you can scrape up when you add the water later on.

Heat oil in a wide skillet over medium heat. Add the onions and garlic then cook, occasionally stirring, until they are sweet and browned around the edges. Stir in the tomato paste, chili powder, and cumin. Cook, stirring until the tomato paste turns from bright red to orange in color; about 3 minutes. Add the water, apple cider vinegar, and fish sauce and cook for about 1 minute, scraping up the browned bits on the bottom of the pan.

COOK PORK
Rest the seasoned pork in the bottom of a slow cooker then pour the onion and spice mixture on top. Wiggle the pork around the bottom of the slow cooker so that some of the onion and spice mixture slides underneath. Cover with lid and cook until the pork can be easily shredded; LOW for 6 to 8 hours or HIGH for 4 to 6.

TO FINISH
Turn off the slow cooker and transfer the pork to a cutting board. If the pork has a bone in it, remove and discard it. Use two forks to shred the meat, discarding any connective tissue, and large clumps of fat.
Remove the cooking liquid and skim most of the fat from its surface. Discard the fat then set the cooking liquid aside.
If using barbecue sauce, add it to the slow cooker and stir in the shredded pork. For even more flavor, add back some of the reserved cooking liquid. If you’re not using barbecue sauce, add the shredded pork and the cooking liquid back to the slow cooker. Taste and season with salt, additional vinegar, or hot sauce as needed.

ADAM AND JOANNE'S TIPS
Can I make this Pulled Pork in an Instant Pot© or pressure cooker? Yes! Cook the onions, garlic, spices, tomato paste, water, vinegar and fish sauce as shared in the recipe above. If you have an Instant Pot, this can be done using the Sauté function. Add the seasoned pork and onion mixture to the pressure cooker/Instant Pot, seal the lid and cook on high pressure for 1 hour. Naturally release (this takes 15 to 30 minutes) then shred the pork then skim and discard the excess fat from the cooking liquid. To serve, combine the skimmed cooking liquid and shredded pork.
Fish Sauce: Find fish sauce in the international aisle of most grocery stores, in international markets, or online. It has a salty-sour flavor and is something we use to elevate flavors in savory dishes or dishes with lengthy cooking times. On Inspired Taste, you see us use it in our Homemade Pho recipe. If you do not have any, Worcestershire sauce is a good substitute.

https://www.inspiredtaste.net/30817/slow-cooker-pulled-pork-recipe/#itr-recipe-30817