Recipe by MA HIKER
This is worth the extra time it takes - most of the time is cooking & cooling (not active time) and the result is glorious! It makes a lot, you can freeze a portion of it once you've completed it. Cooking time does not include marinading the night before or the overnight cooling in fridge. Making this is a two day commitment....but again not active cooking the whole time!
- 8 -9 lbs pork shoulder
- 3 tablespoons chili powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground pepper
- nonstick cooking spray
- 48 ounces spaghetti sauce (I used basic Ragu, used most of a 64 oz jar)
- 2 cups brown sugar, firmly packed
- 1 1⁄2 cups white vinegar
- 3 medium yellow onions, coarsely choppied
- 6 garlic cloves, chopped (optional, I can't tolerate garlic)
- 1 apple, peeled and coarsely chopped (optional)
- 6 tablespoons Dijon mustard
Directions See How It's Made
- Season pork with salt, pepper and chili powder (mix spices and rub all over pork that has been rinsed & dried). For extra flavor, do this the night before and let it sit and "dry marinade" overnight in the fridge (covered).
- In the morning, spray 6 1/2 quart slow cooker (crockpot) with cooking spray, then add pork.
- Combine remaining ingredients in mixing bowl, then pour over pork.
- Cover and cook on low for 8 to 10 hours or until internal temperature of the pork reaches at least 195 degrees F and meat is literally falling off the bone.
- Transfer cooked pork and sauce into large bowl, cover and refrigerate overnight.
- The next day skim the fat that has risen to the surface of the sauce (it will be yellowish-red) and discard.
- Strain the de-fatted sauce into the crockpot (can put colander in opening of crockpot pouring sauce & pork into colandar with sauce only going into the crockpot).
- Shred the pork with your fingers and put into the crockpot with the sauce (will very easily fall off the bone and be easy to shred). Discard the fat.
- Stir well and cook on low for about 4 hours to give the sauce time to seep into the shredded bits.
- Serve with sandwich buns, or with thick slabs of home-made bread, or on egg noodles or even with rice.