This is the best pulled pork recipe for pleasing a crowd. Shredded pork roast is simmered in a tangy sauce and piled high on sandwich buns.
Ingredients :
4 to 5 pounds boneless pork shoulder roast
8 to 12 hamburger buns for serving
barbecue sauce for serving, optional
1 medium onion chopped
¾ cup apple cider vinegar
½ cup ketchup
½ cup chili sauce like Heinz, or additional ketchup
¼ cup brown sugar firmly packed
¼ cup molasses
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard powder
1 teaspoon black pepper
Directions :
For the sauce, in a medium bowl, combine onion, apple cider vinegar, ketchup, chili sauce, brown sugar, molasses, Worcestershire sauce, dry mustard powder, and pepper in a bowl.
Cut the pork shoulder in half and season with 1 teaspoon salt and ½ teaspoon black pepper. Heat a large skillet over medium-high heat and brown the pork on all sides.
Place the seared pork in a 6-quart slow cooker and pour the prepared sauce over it, ensuring it's well coated.
Cook the pork on low for 8-10 hours or high for 5-6 hours or until it's fork-tender (to quickly check it, pull a little piece of pork, it should be very tender). If the pork is not tender, it likely needs more time, cover and cook 1 hour more. While the pork is cooking, prepare the coleslaw below.
Remove pork from the slow cooker, discard any large pieces of fat. Remove the liquid from the slow cooker and skim any fat off the top, strain the sauce if desired.
Shred the pork using two forks and return it to the Crockpot. Add the sauce a bit at a time to reach desired consistency.
Drizzle with a little bit of barbecue sauce if desired.
