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Texas Pulled Pork

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Texas Pulled Pork

Texas Pulled Pork

Photo © Diana Rattray
A Texas-style barbecue sauce flavors this tender, great-tasting pulled pork. The slow cooker makes preparation a snap.

Yield: Serves 6 to 8

Ingredients:

  • 1 boneless pork shoulder or pork butt, 3 to 4 pounds
  • 1 large onion, sliced
  • salt and freshly ground black pepper
  • 1 teaspoon chili powder

  • Barbecue Sauce

  • 2 tablespoons butter
  • 1/4 cup finely chopped onion
  • 1 teaspoon minced garlic
  • 1 1/2 cups ketchup
  • 1/3 cup lemon juice
  • 1/2 cup brown sugar
  • 1 tablespoon molasses
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon Creole mustard or a grainy mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper

Preparation:

Arrange the sliced onions in the slow cooker. Top with the pork roast (netting removed), then sprinkle with salt, pepper, and the chili powder. Cover and cook for 8 to 10 hours, until tender enough to shred.

Meanwhile, in a saucepan over medium heat, melt the butter. Add the onion and saute until the onion is translucent. Add the garlic and saute for 2 minutes longer. Add the ketchup, lemon juice, brown sugar, molasses, Worcestershire sauce, mustard, 1/4 teaspoon black pepper and 1/2 teaspoon of crushed red pepper. To keep splatters to a minimum, cover with a splatter screen or cover loosely with a lid. Bring to a simmer and continue cooking for about 10 minutes.

Remove the roast to a large bowl or platter and shred, discarding fats and liquids. Return the shredded pork to the slow cooker with 1 cup of the barbecue sauce. Cover and cook on LOW for about 30 minutes to 1 hour.

Serve the pork barbecue on split rolls with coleslaw and dill pickle slices, along with your favorite sides.

Serves 6 to 8.

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