Bryn's Crockpot Pulled Pork
This is a mixture of 2 recipes that I like, which I've brought together, plus a few extras and changes. It can have as much or as little kick as you like by varying the ingredients as you like. As it is, nothing is overpowering. This is best served with a good coleslaw, which I haven't included here. If you're looking for a good coleslaw, I like "Kittencal's Famous Coleslaw", which you can find on this site just by doing a search for it.
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INGREDIENTS
Nutrition- 5lbs pork legs or 5 lbs pork shoulder
- 1⁄4cup vinegar
- 1cup dry red wine
- 1⁄2cup molasses
- 1
- 3cups chicken stock
- 3
- 1⁄4cup dried fruit, chopped fine (raisins, mangoes, or dates, etc)
- 1
- 1tablespoon Worcestershire sauce
- 1⁄2
- 1⁄4cup brown sugar
- 1teaspoon smoked paprika
- 1tablespoon Dijon mustard
- hamburger bun
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DIRECTIONS
- Trim pork of excess fat and cut into chunks that are easier to place evenly in the bottom of the crockpot.
- Cook onions until soft in a saucepan.
- Add garlic, cooking until just turning golden.
- Add all other ingredients, stirring well and bring to a simmer.
- Pour over pork, and cover.
- Cook on high for 6 to 8 hours, turning down if kept cooking longer.
- Remove pork from crockpot, and place it on a large plate or platter, leaving sauce in crockpot.
- Using a fork in each hand, shred the pork by pulling it apart at the grain.
- Return pork to the sauce, stirring well.
- Serve heaped on hamburger buns and if desired, some coleslaw.
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