Pulled Pork
Prep Time: 20 minutes
Cook Time: 6 to 8 hours
Makes 12 servings
1 teaspoon salt
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
4 pounds bone-in pork shoulder, cut into 3 pieces and trimmed of all visible fat
1 onion, thinly sliced
1/2 cup firmly packed light brown sugar
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup tomato paste
1/4 cup water
2 tablespoons mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon hot-pepper sauce
Rolls (optional)
1. In a small bowl, combine the salt, paprika, chili powder, cumin, and red pepper. Rub the spice mixture all over the pork. Place the pork, onion, sugar, ketchup, vinegar, tomato paste, water, mustard, Worcestershire sauce, and hot-pepper sauce in a 6- to 7-quart slow cooker.
2. Cover and cook on low for 6 to 8 hours, or until a thermometer inserted in the center registers at least 155°F.
3. Remove the pork from the cooker and discard the bone. Let cool for 10 minutes, then, using 2 forks, pull the pork apart in shreds. Stir the sauce from the cooker into the pulled pork. Serve on rolls, if desired.
Per serving: 282 calories, 30 g protein, 14 g carbohydrates, 11 g fat, 4 g saturated fat, 1 g fiber, 530 mg sodium