If you like pulled pork, either on a bun or not, this is a very good recipe. I even forgot the onions once and it still turned out great. The last half hour of cooking time, I turned the crock-pot up to high and shredded the meat right in the crock-pot. Then left the lid off to thicken the sauce. Sometimes I play with the sauce a little and add dark brown sugar, or some garlic or crushed red pepper. Last thing--we had a TON of left overs. We had more the next night for dinner and still had more left overs. Serve this on slider rolls to feed a crowd on game or at a potluck. Choose a smaller roast if there are only two of you.
- 1 medium onion, chopped
- 1/2 cup (120 mL) ketchup
- 1/3 cup (80 mL) cider vinegar
- 1/4 cup (50 g) packed brown sugar
- 1/4 cup (55 g) tomato paste
- 2 Tablespoons sweet paprika
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons yellow mustard
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons ground black pepper
- 4 pounds (1.8 Kg) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
- 12 soft sandwich buns or ciabatta rolls, warmed
In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender. 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. While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary. Spoon pork mixture onto bottom of sandwich buns; replace tops of buns.