I think of pulled pork as the beginning of a very good week of leftovers (see this article for ideas on what to do after you’ve made delicious pulled pork). It’s also a truly bargain dish — pork shoulder (also known as pork butt) goes on sale frequently, in quantities that make leftovers a no brainer.
If I were Southern, I suspect I’d be appalled at my version, but since I’m Californian with a full-time job, I will confess the ease of throwing pork into the crockpot and letting it simmer away all day is my idea of a good time. Walking into the house after a long day and smelling dinner? Priceless.
Since I’m committing heresy left and right with the recipe, I’ll confess to another secret: I don’t brown my pork before putting it into the crockpot. Phew! So happy to get that off my chest. I simply toss it, well seasoned (salt generously and let it sit in the refrigerator overnight), into the crockpot. The rest of the seasoning is in the braising liquid.
(Yes, pulled pork is naturally gluten-free, but some people add soy sauce to their braising liquid. I like the idea of adding that additional level of umami, but will remind you to use to GF soy sauce or tamari!)
See notes below for ideas on making pulled pork in your pressure cooker!
By August 3, 2014Published:
- Prep: 15 mins
- Cook: 8 hrs 0 min
- Ready In: 8 hrs 25 mins
The pork braises for about eight hours, filling the house will amazing scents! It takes just minutes to reduce the braising liquid and pull the pork apart. Leftovers can be frozen or used in a variety of different meals.
- 3 - 4 pounds boneless pork shoulder trimmed of excess fat
- 2 tablespoons salt
- 1 teaspoon mustard powder
- 1 teaspoon ground cumin
- 4 - 5 cloves garlic minced
- freshly ground black pepper to taste
- 3 tablespoons brown sugar
- 1/2 cup apple cider vinegar
- 2 cups chicken stock or water
- 1 - 2 large white onions roughly sliced
- After trimming the fat from the pork shoulder, generously salt the pork, and refrigerate, covered, overnight. If you can't refrigerate pork overnight, be less generous with the salt, and adjust the seasonings later.
- Combine the mustard powder, cumin, minced garlic, ground pepper, brown sugar, apple cider, and chicken stock.
- Add onions to the crock pot to form a bed. Layer the pork over the onion bed. Pour the stock mixture over and around the pork. Not all of the meat will be submerged -- what isn't under the liquid will brown quite nicely.
- Cook on low for about 8 hours.
- Remove the pork from liquid and transfer to a large, wide bowl. Strain the braising liquid into a pot, and cook until reduced by about half. Taste and adjust the seasonings.
- Using two forks, tear the pork apart into tiny pieces (this will be very easy). Add about a cup of the reduced braising liquid. Taste.
- These sandwiches are traditionally served on (gluten-free) buns and are topped with a tangy coleslaw. Add in some gluten-free barbecue sauce (see notes).