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Slow-cooked pulled pork shoulder

Untried:

Ingredients
  • 1 (3 pound) pork shoulder
  • 4 cups water, or as needed
  • 8 cups white vinegar, or as needed
  • 1/4 cup kosher salt
  • 1 large onion, cut into 8 wedges
  • 1 tablespoon ground cumin
  • 1 tablespoon ground mustard
  • 1 tablespoon chili powder
  • 1/2 cup brown sugar

Prep
10 m
Cook
8 h
Ready In
20 h 10 m

Do:
  • Place the pork shoulder into the ceramic bowl of a slow cooker.
  • Pour enough water and white vinegar into the slow cooker to assure the pork is completely covered, maintaining a 2-to-1 ratio of vinegar to water.
  • Add the salt.
  • Put the ceramic bowl in the refrigerator and allow the pork to marinate at least 12 hours and up to 24 hours.
  • Drain enough of the liquid from the ceramic bowl until about 1/2-inch of pork is left exposed.
  • Add the onion to the remaining liquid.
  • Season the exposed surface of the pork with the cumin, mustard, chili powder, and brown sugar.
  • Place the bowl into the base of the slow cooker and cook on High until the pork is tender and falls apart easily, 8 to 10 hours.
  • Carefully remove the pork to a cutting board; shred the meat into strands using a pair of forks.
  • Remove and discard any excess fat.
Results:
  • I thought it was kinda dry and tasteless actually! Maybe my cooker is too hot? Went for 10 hours, which maybe was too much. The sous vide is better.

References:
  • http://m.allrecipes.com/recipe/214463/slow-cooked-pulled-pork-shoulder/