|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A Texas-style barbecue sauce is a secret ingredient in this tender, great tasting pulled pork. It can be eaten plain, with side dishes, or put on a bulky roll or slider bun for a pulled pork sandwich.
When cooked in the slow cooker, preparing this pulled pork is a snap. Just make sure you use the right cut of pork, as there are many. You do not want to use pork chops, pork loin, or pork tenderloin for this. Instead, a pork shoulder, which is also known as pork butt or Boston butt, makes the best Texas pulled pork.
The shoulder or butt isn't from the animal's rear, though -- it is literally the shoulder of the pig. Pork shoulder is typically roasted or braised. That said, it is also great for slow roasting or barbecue, which is how the typical pulled pork is made. Pork shoulder usually is sold as a 5- or 10-pound roast at the grocery store.
The reason for choosing this particular cut of pork is because it cooks -- and shreds -- perfectly after the long and slow cooking in the slow cooker. Once done cooking, just shred it with two forks and you will have perfectly tender pulled pork.
- 1 large onion (sliced)
- 1 boneless pork shoulder or pork butt (3 to 4 pounds)
- Dash kosher salt and freshly ground black pepper
- 1 teaspoon chili powder
- 2 tablespoons butter
- 1/4 cup onion (finely chopped)
- 1 teaspoon garlic (minced)
- 1 1/2 cups ketchup
- 1/3 cup lemon juice
- 1/2 cup brown sugar
- 1 tablespoon molasses
- 1/4 cup Worcestershire sauce
- 1 tablespoon Creole mustard or a grainy mustard
- 1/4 teaspoon black pepper (freshly ground)
- 1/2 teaspoon crushed red pepper
Arrange the sliced onions in the slow cooker. Top with the pork roast (netting removed), then sprinkle with salt, pepper and the chili powder.
Cover and cook for 8 to 10 hours, until tender enough to shred.
Meanwhile, in a saucepan over medium heat, melt the butter. Add the chopped onion and sauté it until the onion is translucent.
Add the garlic and sauté for 2 minutes longer.
Add the ketchup, lemon juice, brown sugar, molasses, Worcestershire sauce, mustard, 1/4 teaspoon black pepper, and 1/2 teaspoon of crushed red pepper. To keep splatters to a minimum, cover with a splatter screen or cover loosely with a lid. Bring to a simmer and continue cooking for about 10 minutes.
Remove the cooked pork shoulder and place it on a cutting board or in a large bowl. Shred it and discard excess fats and liquids. Return the shredded pork to the slow cooker with some of the sauce from the saucepan. Cover and cook on the low setting for about 30 minutes to 1 hour longer.
Serve the pork barbecue on split rolls with the remaining sauce on the side. Add coleslaw and dill pickle slices, along with your favorite sides.