Slow Cooker Pulled-Pork Sandwiches
Everybody loves a sandwich for dinner, especially if it's one with saucy pulled pork spilling out the sides. You'll need two hands for this easy version of the classic, along with lots of napkins.
Yields 8 cups pulled pork, enough for 12 to 16 sandwiches.
1 large yellow onion, halved and sliced
3/4 cup jarred tomato salsa (medium heat)
1/3 cup plus 2 Tbs. cider vinegar
1/3 cup packed light brown sugar
1 Tbs. ground cumin
1 Tbs. chili powder
One 4- to 4-1/2-lb. bone-in pork shoulder, trimmed
3 Tbs. tomato paste
Toasted hamburger buns, for serving
In a 4-quart slow cooker, combine the onion, salsa, 1/3 cup of the vinegar, the brown sugar, cumin, chili powder, and 1 tsp. salt. Add the pork shoulder and turn to coat. Cover the slow cooker and cook until the pork is fork-tender, 5 to 6 hours on high or 7 to 8 hours on low.
Transfer the pork to a cutting board. Using two forks, shred the pork. Discard the bone and fat. Put 1 cup of the juices and onions in a large bowl. Whisk in the tomato paste, the remaining 2 Tbs. vinegar, and 1 tsp. salt. Add the pulled pork and stir to combine. If the pork seems dry, add more juices as needed. Mound the pork on the toasted hamburger buns.
Pulled pork goes best with a scoop of slaw. Try either Kohlrabi-Radish Slaw
or Apple and Fennel Slaw
on the side.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 107
, pp. 24
September 2, 2010