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If you are looking to make a tasty meal that does not require your constant attention in the kitchen, try making this easy slow cooker pulled pork. This recipe hardly requires any ingredients and it can be served in any style that you would like. Some of the more popular options are pulled pork tacos and pulled pork barbecue sandwiches. In order to get the best results, ensure that you cook your pulled pork on low. The following recipe makes 8 to 10 servings:

INGREDIENTS

  • 1 pork shoulder or pork butt (6 to 7 pounds with bone, 5 to 6 pounds if boneless)
  • 2 tablespoons kosher salt
  • 2 tablespoons packed light or dark brown sugar
  • 2 teaspoons freshly ground black pepper
  • 1/2 cup water
  • 4 cloves garlic, peeled and smashed
  • 2 small onions, peeled and cut into 1-inch wedges
Option 1: Tacos
  • 1 (1-ounce) packet low-sodium taco seasoning
  • Tortillas
  • Pickled jalapeños
  • Diced tomato
  • Diced onion
Option 2: Barbecue Sandwiches
  • 1/2 cup barbecue sauce, plus more for serving
  • Hamburger buns
  • Pickle chips
  • Coleslaw

INSTRUCTIONS

  1. Trim off any large pieces of fat from the surface of the pork. Sprinkle the salt, sugar, and pepper evenly over all sides of the pork, then pat the seasonings into the meat. If not cooking immediately, place in a large bowl, cover with plastic wrap, and refrigerate overnight.

  2. When ready to cook, place the pork shoulder (and any accumulated juices if seasoned overnight) in a 6-quart or larger slow cooker. Pour the water, around, but not on top of, the pork. Scatter the garlic and onion around the pork.

  3. Cover and cook on the LOW setting until the meat is tender and can be easily shredded, 10 to 12 hours. Transfer the pork to a clean cutting board or rimmed baking sheet. When it is cool enough to handle, use 2 forks or your fingers to shred the meat into bite-sized pieces. Discard the bone (if present) and any large pieces of fat.

  4. Pour the cooking liquid through a fine-mesh strainer into a measuring cup or bowl and discard the solids. Skim the fat from the surface of the cooking liquid. Reserve the cooking liquid to keep leftovers moist. Transfer to a serving bowl if serving as-is. If serving as tacos or barbecue sandwiches, transfer back to the slow cooker for seasoning.

  5. Option 1: Tacos
    Sprinkle the pulled pork with the low-sodium taco seasoning mix and toss to coat. Serve on warm tortillas with jalapenos, tomato, and onion, or your favorite taco toppings.

  6. Option 2: Barbecue Sandwiches
    Add barbecue sauce to the pulled pork and toss to coat. Serve on hamburger buns with pickles, more barbecue sauce, and coleslaw, if desired.

RECIPE NOTES

Storage: Refrigerate leftovers, moistened with some of the reserved cooking liquid, in an airtight container for up to 1 week. Or, freeze for up to 2 months. Defrost overnight in the refrigerator.

Make ahead: The pork can be seasoned and refrigerated in a bowl covered with plastic wrap up to 1 day in advance before cooking.

Link: https://www.thekitchn.com/easy-slow-cooker-pulled-pork-258339