Slow-Cooked Pulled Pork In Barbecue Sauce
serves 6-8
Recipe from cookthink
If you think far enough ahead, this pulled pork recipe is an easy, smoker-free way to get a good dose of barbecue. The sauce is a pretty traditional one—vinegary and mustardy. The addition of sambal oelek gives the whole thing a little kick.
ingredients
1/3 cup Dijon mustard
1 cup ketchup
3/4 cup sambal oelek
3 tablespoons cider vinegar
3 tablespoons Worchestershire sauce
2 1/2 tablespoons honey
1 tablespoon tamari
1 teaspoon lemon juice
5 cloves garlic, minced
1 (3- to 4-pound) boneless Boston butt, trimmed
timer
prep: 10 minutes
total: 10 hours 25 minutes
tools
medium saucepan
large Ziploc freezer bag
tongs
slow cooker (or crock pot)
instructions
1. In a medium saucepan, combine everything except the pork and bring to a boil over medium-high heat. Immediately reduce the heat to a low simmer and cook for 10 minutes. Remove the pan from the heat and let the marinade come to room temperature.
2. Meanwhile, trim the pork and put it in a large Ziploc freezer bag. Pour the cooled marinade into the bag, seal it, place it a bowl (in case of leaks or spills), and refrigerate for at least 8 hours, turning the bag every 2 hours if you can.
3. With a pair of tongs, take the pork out of the marinade and set it in the slow cooker. Pour 1/2 cup or so of cold water into the marinade, reseal it and shake to combine. Pour the marinade over the pork, and cover the slow cooker. Cook on the lowest setting until the pork is cooked and tender enough to pull apart with your fingers (or shred with a fork), 8-10 hours.
4. Take the pork out of the slow cooker and cover it loosely with aluminum foil for 10 minutes. Pull apart the pork into bite-size shreds or shred it with two forks. (You could also chop it.) Pour the sauce into a bowl and serve alongside the pork.
