After The Husband went on and on about how goooood the pulled pork sandwich was at the fair, I felt a need to declare that I could do better.
So, yesterday, before diving head first into peanut butter cupcakes, I made this pork. In my slow cooker. (Do you call it a slow cooker? Or a crock pot?)
I only had a bite of his sandwich at the fair, but… I think I succeeded. (Husband? Feel free to confirm.) (If you know what’s good for you.)
It really was tasty and incredibly tender. And since I share everything with you, here’s the recipe in case you’re interested. (Sadly, I have a crock pot the size of my fist, so I had to cut this recipe in half.)
Slow Cooker Pulled Pork
2 1/2 pounds pork shoulder
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup brown sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups ketchup
1/4 cup Worcestershire sauce
Cut boneless pork shoulder crosswise into 1/4 inch slices. Partially freezing it will make slicing easier. (I used pork shoulder spare ribs (or something to that effect). They were pre-cut into thick strips which I then cut in half to make fit.)
In the slow cooker, combine pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well and cover. Cook on low, stirring occasionally, for 6 to 8 hours or until the meat is tender.