Williams Sonoma Pulled Pork Recipe... 30
minutes hands on time
Ingredients:
Canola or corn oil, 3 tablespoons
Boneless pork shoulder, 4 lbs cut into 3 equal pieces
Yellow onion, 1 finely chopped
Cider vinegar, 3/4 cup
Tomato ketchup, 3/4 cup
Brown sugar, 1/3 cup firmly packed
Light Molasses, 1/4 cup (dark or light)
Red pepper flakes, 2 teaspoons
Worcestershire sauce, 1 tablespoon
Dry mustard, 1 teaspoon
Salt and ground pepper
Soft sandwich rolls, split and toasted for serving (I use ciabatta rolls)
Directions:
1) Brown the pork
In a large frying pan over medium-high heat, warm the oil. Add the pork pieces and brown well on all sides, about 12 minutes total. Transfer pork to slow cooker.
2) Make the sauce and cook the pork
Pour off all but about 1 tablespoon fat from the frying pan and return the pan to medium-high heat. Add the onion and saute until golden, about 5 minutes. Add the vinegar and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Stir in the ketchup, brown sugar, molasses, red pepper flakes, Worcestershire sauce, mustard, and 1 teaspoon each salt and pepper. Cook, stirring occasionally, just until the mixture begins to bubble. Pour over the pork in crockpot. Cover and cook on the high-heat setting for 4-5 hours or the low heat setting for 8-10 hours. The pork should be very tender. Check time based on your slow cooker, some take less time.
3) Shred the pork and serve
Transfer the pork pieces to a platter. Using a pair of forks, shred each piece of pork, removing and discarding any large pieces of fat. Skim off the excess fat from the surface of the sauce and return the pulled pork to the sauce. Stir together to combine. Serve the pork and sauce atop sandwich rolls. Best when provolone cheese is broiled on rolls. ENJOY!
Serve with potato salad, cold slaw, mashed potatoes, or sweet potato fries.
Ingredients:
Canola or corn oil, 3 tablespoons
Boneless pork shoulder, 4 lbs cut into 3 equal pieces
Yellow onion, 1 finely chopped
Cider vinegar, 3/4 cup
Tomato ketchup, 3/4 cup
Brown sugar, 1/3 cup firmly packed
Light Molasses, 1/4 cup (dark or light)
Red pepper flakes, 2 teaspoons
Worcestershire sauce, 1 tablespoon
Dry mustard, 1 teaspoon
Salt and ground pepper
Soft sandwich rolls, split and toasted for serving (I use ciabatta rolls)
Directions:
1) Brown the pork
In a large frying pan over medium-high heat, warm the oil. Add the pork pieces and brown well on all sides, about 12 minutes total. Transfer pork to slow cooker.
2) Make the sauce and cook the pork
Pour off all but about 1 tablespoon fat from the frying pan and return the pan to medium-high heat. Add the onion and saute until golden, about 5 minutes. Add the vinegar and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Stir in the ketchup, brown sugar, molasses, red pepper flakes, Worcestershire sauce, mustard, and 1 teaspoon each salt and pepper. Cook, stirring occasionally, just until the mixture begins to bubble. Pour over the pork in crockpot. Cover and cook on the high-heat setting for 4-5 hours or the low heat setting for 8-10 hours. The pork should be very tender. Check time based on your slow cooker, some take less time.
3) Shred the pork and serve
Transfer the pork pieces to a platter. Using a pair of forks, shred each piece of pork, removing and discarding any large pieces of fat. Skim off the excess fat from the surface of the sauce and return the pulled pork to the sauce. Stir together to combine. Serve the pork and sauce atop sandwich rolls. Best when provolone cheese is broiled on rolls. ENJOY!
Serve with potato salad, cold slaw, mashed potatoes, or sweet potato fries.
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