Texas-Style Pulled Pork
Ingredients
- 1/2 cup chicken broth
- 1/4 cup apple cider vinegar
- 1/2 to 1 whole jalapeño
- 1 small yellow onion
- 3 tablespoons brown sugar
- 2 tablespoons ground black pepper
- 1 tablespoon kosher salt
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 (4-pound) pork shoulder
- 1 cup ketchup
- 1/4 cup pork drippings
- 1 tablespoon spice rub
- 1 tablespoon molasses
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Place the broth, apple cider vinegar, jalapeño, and onion in the bottom of your slow cooker in an even layer.,Combine the brown sugar, pepper, salt, paprika, and garlic powder in a small bowl to make the dry rub. If you’d like to make the optional barbecue sauce, set aside 1 tablespoon of the rub.,Dry off the surface of your pork shoulder with paper towels. Use your hands to thoroughly pat and rub the seasoning all over the surface of the pork. Gently place in the slow cooker, being careful not to dislodge too much of the rub.
- Cover and cook on low until it easily pulls apart when you pierce it with a fork and twist, 8 to 9 hours.,Move the pork from the slow cooker to a platter and let rest for 20 minutes. Remove any large fatty pieces and discard, if desired, then use two forks to shred the pork. Add some of the juices, jalapeño, and onion to keep moist.,For a crispy carnitas texture (which I personally Iove), spread the pulled pork out onto a sheet pan and drizzle over about 2 tablespoons of the juices from the slow cooker. Preheat your broiler to high. Place the pan 6 inches from your broiler element until the edges of the meat are browned and crispy, 5 to 6 minutes.
- In a small bowl, combine the ketchup, pork drippings, reserved spice rub, and molasses and until smooth. Toss with the pulled pork.,Store in an airtight container in the refrigerator for up to 5 days or freeze in a zip-top or vacuum-sealed bag for up to 3 months. Reheat servings in the microwave or in a pan on the stove.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original