Slow-Cooker Georgia Pulled Pork Barbecue
This pork is so good, it tastes like you stood in the kitchen all day making it! Dovetailing Tip: Cook a large enough pork roast to be able to have 2 pound of leftovers to make BBQ Pulled Pork Nachos on day 4.
Serving size: 6
Calories per serving: 26
2 medium sweet onions, such as vidalia, quartered
4 teaspoons light brown sugar
2 teaspoons smoked paprika
salt and freshly ground black pepper
1 4 to 6-pound boston butt pork roast, bone-in, trimmed of excess fat
1 cup finely chopped onions
2 cups apple cider vinegar
3/4 cup tomato juice
freshly ground black pepper
1 teaspoon garlic powder
pinch of cayenne pepper
dash of hot sauce, such as tabasco
1 teaspoon sugar
buns, mustard and coleslaw, for serving
Make the sauce: Chop the onion and puree in a blender. You may need to add a drop of water to the blender to help the onions completely puree. Place the pureed onion in a 2-quart saucepan with 1/4 cup water. Bring to a boil, then reduce the heat to medium low. Cook, stirring constantly, until the water has almost evaporated, about 5 minutes. Add the vinegar, tomato juice, 1/2 tablespoon black pepper, the garlic powder, cayenne and hot sauce and mix well. Increase the heat to medium high, return to a boil, then stir in the sugar. Remove from the heat.
Drizzle 1 cup sauce over the roast in the slow cooker. Continue to cook the remaining sauce over low heat for 30 to 40 minutes, allowing it to reduce by half. Then remove the sauce from the heat, allow it to cool completely and refrigerate for later use.
Meanwhile, cook the roast in the slow cooker on low for 8 to 12 hours, checking after 8 hours for tenderness. Remove the meat and onions from the slow cooker. Discard the onions and finely shred the pork, using two forks. Reserve the juices from the slow cooker to add to the meat for desired juiciness. Season with salt and pepper to taste. Serve on buns with a little mustard and coleslaw.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.