Slow cooker barbecued pulled pork
Pulled pork is always welcome at a casual gathering, especially on a cold winter’s hockey night in Canada. Look for a whole bone-in pork shoulder with – yes – lots of fat. If your store doesn’t carry a whole pork shoulder, go with a pork butt roast. For best results, cook pork the day before serving.
slow cooker barbecued pulled pork
1 tsp olive oil
1 pork shoulder roast (6 lb)
2 onions, roughly chopped
3 cloves garlic, crushed and chopped
1 1/2 cups bottled barbecue sauce
1 cup low-salt chicken broth
1/2 cup apple cider vinegar
1/4 cup brown sugar
1 tbsp chili powder
1 tbsp honey mustard
1 tbsp Worcestershire sauce
1 tsp dried thyme
Salt and pepper, to taste
Buttered, oven-toasted sandwich buns
Pour the olive oil in the bottom of a slow cooker. Place the pork, onions and garlic into slow cooker.
In a medium bowl, stir together barbecue sauce, chicken broth, vinegar, brown sugar, chili powder, mustard, Worcestershire sauce and thyme. Pour over roast. Cover and cook on high 7 hours. Remove pork from slow cooker and transfer to large covered bowl or container. Pour sauce into separate bowl or container. Store both in refrigerator overnight.
Three hours before serving, remove hardened fat from sauce. Transfer pork and sauce to slow cooker. Cook on high 2 to 3 hours or until heated through. You may also reheat pork in 350˚F oven for about 1 1/2 hours.
Shred pork with two forks, salt and pepper to taste, and serve on toasted sandwich buns. Pass additional barbecue sauce at table. Great with potato salad, coleslaw and baked beans.
Match: Beer is always a good choice with pulled pork, but you may also want to uncork a rosé or two.