January 27, 2010 20:15 by Suzy
I had meant to post this earlier this week, but I ran into a few roadblocks. First, I have no good photos of this dish, but it was so good I had to post it regardless. Guests from my football party this past Sunday will back me up, trust me. Second, I couldn't find the source for this recipe. It was one of those that I found online, copied, and emailed to myself, but I missed the header and/or footer that indicated where I found it. So, if you recognize this recipe, please let me know where it is so I can properly attribute this Crock-Pot full of wonderfulness!
At least the photo is somewhat topic related. Homer would definitely approve.
Slow-Cooker Pulled Pork
adapted from a Mystery Recipe
1 medium onion, chopped
1/2 cup ketchup
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tablespoons paprika
2 tablespoons Worcestershire sauce
2 tablespoons mustard
1 1/2 teaspoons kosher salt
1 1/4 teaspoons black pepper
4 pound pork shoulder roast (fresh pork butt) (hee hee)
In slow cooker, add all ingredients except the roast and stir to combine.
Add pork roast and turn to fully coat with sauce. Cover slow cooker and cook on low setting for 8 to 10 hours, until pork is very tender.
Remove pork with tongs and shred with two forks. Dump back into the sauce and mix.
Serve with sandwich rolls, dill pickles, coleslaw...whatever. It is so good!