MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ultimate Slow Cooker Pulled Pork
Categories: Crockpot, Pork
Yield: 10 Servings

MMMMM------------------------PULLED PORK-----------------------------
4 1/2 lb Boneless or bone-in pork
-shoulder; (also known as
-pork butt); up to 5 lb,
-twine or netting removed
2 ts Salt; plus more as needed
1 ts Fresh ground black pepper
2 tb Neutral flavored oil
1 md Onion; peeled and chopped
-small
4 cl Garlic; peeled and minced
2 tb Tomato paste
1 tb Ancho or mild chili powder
2 ts Ground cumin
1 c Water
3 tb Apple cider vinegar
1 tb Fish sauce -OR-
1 tb Worcestershire sauce

MMMMM------------------------FOR SERVING-----------------------------
Bread rolls
Coleslaw
Pickles
Barbecue sauce
Hot sauce

Prepare pork:

Rub the pork with salt and pepper, and then set aside while you
prepare the remaining ingredients. (See notes below if you plan to
sear the pork first).

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.

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. This can be done using
the Saute function if you have an Instant Pot. Add the seasoned pork
and onion mixture to the pressure cooker/Instant Pot, seal the lid
and cook on high pressure for 1 hour. Quick release based on the
manufacturer's instructions, shred the pork, and 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.
* 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.

Recipe FROM: <https://www.inspiredtaste.net/30817/
slow-cooker-pulled-pork-recipe/>

Recipe by Adam and Joanne Gallagher

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