I mean, you just haven’t lived until you have had pulled pork this way. I won’t eat it any other way, because it just doesn’t compare to my mom’s. I love the nostalgia of this recipe because it originates from a slow cooker recipe book, but all my mom’s notes and modifications are all over it. She wrote, starred and underlined “add 3/4 cup brown sugar” at least three times!
Every region has their own way, slow cooked, smoked, dry rubbed, grilled, you name it. This recipe couldn’t be easier because after a quick sear on the grill or on the skillet, it comes to life in the crockpot all day.
It may not be one of my leaner recipes, but served without the bun ( you don’t even need it ) and next to a green salad it’s not all that poisonous 😉 It also goes great with coleslaw and baked sweet potato fries.
For 8 servings:
- 1 cup ketchup
- 1 cup chili sauce
- 1/4 cup dijon mustard
- 2 T cider vinegar or white vinegar
- 1 T Worcestershire sauce
- 1 t red pepper flakes
- 4 cloves minced garlic
- 1 2.6-3 lb boneless pork shoulder butt roast, trimmed of excess fat
- 8 kaiser buns (if you prefer)
- 3/4 cup brown sugar
1) Pat your meat dry and season liberally with salt and pepper. On the grill over medium-high heat, or on the skillet over high heat sear each side of the meat until it browns lightly.
2) Meanwhile, mix all the remaining ingredients (except the buns) into your crockpot. Give it a whisk.
3) Place your meat in the crockpot on low for 8-10 hours. Once your meat is seared, if you did it in the pan, pour 1/4 cup water over the hot pan and scrape up all the loose browned bits and seasoning. Make sure to get every last drop of this liquid and flavor into the crockpot.
4) Shred with two forks and serve.