While searching the web lately for slow cooker recipe I kept reading about pulled pork. Then my sister-in-law who just spent 2 years in the States was also talking about, so I decided to give it a go. The Americans often serve it with bbq sauce on hamburger buns but I went for a slightly more authentic mexican experience. Most of the recipes are based on ketchup or bbq sauce except for the most authentic of mexican ones which just had too many ingredients I couldnt get. So I just went with it, what I did is based around this Good Housekeeping recipe, but adapted some what.
The results were yum. The ketchup flavour wasn't overpowering but the sauce was delicious. Shredding the meat with forks did make for a great texture but took a while, actually my husband did it and he says it was a palaver. Next time I will just chop it up with a big knife if I am in a hurry.
You could do the same thing on the stove or in the oven; you want long slow cooking at a low temperature.
To bulk out the meal, I also made the Taco Soup that I have blogged about previously from the Year of Slow Cooking blog. Except of course my slow cooker was already in use, so I did it on the stove and it only took 30 minutes and thickened up nicely. This went really well but is quite strong so did drown out the delicious pork flavour a bit.
1 onion, chopped into large pieces
1/2 C ketchup
1/3 C cider vinegar
1/4 C packed brown sugar
2 tbsp sweet paprika
2 tsp ground cumin
2 tbsp Worcestershire sauce
1 1/2 tsp salt
1.8 kg boneless pork shoulder blade roast, rind removed, cut into 4 pieces
Sour cream, avocado
Jalapenos (from a jar), chopped
1.Add sauce ingredients to slow cooker: onion, ketchup, vinegar, brown sugar, paprika, cumin, Worcestershire, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
2.Cover slow cooker with lid and cook pork mixture on low setting for 8 to 10 hours, or on high for 4 to 5 hours, or some combination depending what time you get dinner on, or until pork is very tender.
3.With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly. Or if your slow cooker is like mine and this would take forever; pour the sauce into a saucepan and simmer to reduce. I removed the onion by straining the sauce as I poured it, but this may not bother you.
4.While sauce boils, with 2 forks, pull pork into shreds, this is a somewhat painful process. Return shredded pork to slow cooker with the sauce and toss to combine. Cover slow cooker and heat through on high setting if necessary.
5.Serve on burritos with accompaniments.