Slow cooker pulled pork coated in a homemade barbecue sauce. Hunks of juicy pork shoulder simmered in a spiced sauce until fork tender.
ingredient
- 4 ½ pounds boneless pork shoulder
- ¾ cup tomato paste
- ¾ cup pineapple juice
- ⅓ cup maple syrup
- 2 tablespoons molasses
- 1 tablespoon dijon mustard
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Directions
- Prepare the Pork – Trim the excess fat from the pork shoulder. Cut into four pieces. Transfer the pork pieces to a 6-quart slow cooker.
- Make the Barbecue Sauce – In a medium bowl, whisk together tomato paste, pineapple juice, maple syrup, molasses, mustard, paprika, garlic powder, chili powder, onion powder, and salt. Pour the barbecue sauce over the pork, turning to coat the pieces.
- Cook the Pork – Cover and cook until pork is very tender and easy to separate with a fork, 5 to 7 hours on the "High" setting, or 8 to 10 hours on the "Low" setting.
- Shred the Meat – Transfer the pork to a sheet pan or bowl and shred it into smaller pieces. Cover with foil to keep warm.
- Degrease the Sauce – Use a spoon to skim and remove the excess fat from the surface of the sauce. The sauce can also be transferred to a fat separator or bowl to remove the grease.
- Reduce the Sauce – Add the defatted sauce to a large saucepan. Bring to a boil over medium-high heat. Cook the sauce, stirring occasionally, until thickened and reduced to about 1 ½ cups, 15 to 20 minutes. Season sauce with salt and pepper to taste.
- To Serve – Transfer the shredded pork to the slow cooker and combine it with 1 cup of sauce. Serve the remaining sauce on the side with the pulled pork.
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