From the Seeking Silence Vlog
A Pulled Pork recipe
In my most recent YouTube video, Seeking Silence | Making Room For What Really Matters, I shared a twenty or so year old recipe I created for pulled pork. It’s good!, but over the years my tastes have changed a little. I am going to share the recipe as I created it those many years ago, but I am going to adjust one thing. In my video I showed a full 6 oz can of tomato paste being used. I am going to make that 3 oz here.
As with many meals, this was delicious out of the crock pot, but the next day… It was so good. And yes, I always top it off with one of my favorite barbecue sauces and a side like coleslaw or baked beans.
Why a picture of a garden for a pulled pork recipe? It’s simple, it’s a prettier photo too start with than a picture of pulled pork, which I do show below.
Ingredients:
1 pork shoulder (Boston Butt | Pork Butt) 3 to 4 lbs - trimmed of excess fat
1 medium onion finely chopped
¾ ketchup
3 oz tomato paste
¼ cup apple cider
1 ½ tsp Liquid smoke (hickory is what I used)
3 tsp smoked paprika
1 tsp garlic powder
1 tsp mustard powder
1 tsp Worcestershire sauce
3 tsp Maple syrup
2 Tablespoons molassas
½ cup Brown Sugar
Buns and sides for serving
directions:
Combine the dry and wet ingredients in a bowl and add some of it to the bottom of a slow cooker / crock pot
Remove all of the packaging from the pork shoulder, including any string.
Season the pork with some salt and place it on top of the layer of sauce you just put in the slow cooker
Pour the rest of the sauce all of the pork, cover the slow cooker, and cook.
Depending on the time you want or need the pulled pork done, Cook on High for 5 to 6 hours or on Low for 8 to 10 hours. When it’s done, the meat will fall apart and pull apart easily.
I shred mine right in the crock pot and then I et it simmer just a bit longer before serving, allowing the flavors to meld just a bit more. Serve when done or better yet, the next day. Trust me, like beef stew… the flavor gets better and better as it sits in its own juices.
Serve with coleslaw, baked beans, a salad, or any side you choose. We also love to add a touch of extra thick barbecue sauce from a local shop.