Fall is officially here and it’s got me thinking all about apple picking, pumpkins, big sweaters, so many cups of tea and football Sundays. This time of year we have a good excuse to stay in our sweatpants on Sundays, put our feet up and do some serious relaxing. I love a good crock pot meal on Sundays this time of year and this pulled pork is one of my faves.
My mom shared this with me and it was torn out of a magazine. Which one? I have no idea… ha. In typical Cheryl fashion she’s tweaked a few things to make it even more delicious so I’ll share her version with all ya’ll. Happy fall! “Go Pats!” and also “Go Eagles!” because my husband would be so disappointed if I didn’t mention his team too.
Ingredients n’ thangs:
- 3 Tablespoons Canola Oil
- 4 lbs + Boneless Pork Shoulder or Pork Butt (I’ve done much larger too using same recipe, so go big if you wanna!)
- 1 Large Yellow Onion
- 1 1/2 Cups Cider Vinegar
- 1 1/2 Cups Ketchup
- 1/3 Cup Brown Sugar
- 1/2 Cup Molasses
- 2 Teaspoons Red Pepper Flakes
- 2 Tablespoons Worcestershire Sauce
- 2 Teaspoons Dry Mustard
- 2 Teaspoons Liquid Smoke
- Salt and Pepper
- Sandwich Rolls for Serving
Start by browning the meat. If you got a large piece of pork you’ll want to cut into a few manageable pieces. In a cast iron skillet, warm the oil. Add the pork and brown well on all sides. Transfer to crock pot.
Next make the sauce! Use the same pan. If you there’s a lot of oil leftover you can pour some off. Add the chopped yellow onion and saute until golden brown and slightly soft. Add the vinegar to deglaze the pan. Stir to scrape off meat pieces in bottom of pan. Add in the ketchup, brown sugar, molasses, red pepper flakes, Worcestershire sauce, dry mustard and some salt and pepper. Cook and stir occasionally until you have a low boil.
Pour the sauce over the pork in the crock pot and cover. I like to cook on low heat if I have enough time. Low heat – 8-10 hours. High heat – 4-5 hours.
You literally don’t have to touch this until you believe it’s done (best part). When appropriate time has elapsed, carefully transfer pork pieces to a cutting board. Skim off any excess fat from the surface of the sauce. Shred pork pieces using a large fork and return to sauce in the crock pot. It should shred realllllly easily. If it doesn’t, it’s not done.
I like to thicken the sauce slightly with cornstarch. Combine a few tablespoons of corn starch with a bit of warm water. Add a little bit at a time to sauce while stirring until thickened to your liking.
Serve on buns and enjoy the game!
Note: The pork shoulder pictured here was around 9 lbs as I was feeding a large group. If you are doing a smaller piece of meat you could cut the sauce recipe in half and would still have plenty of sauce!