Until recently, I had been without a slow cooker for many years, since the days of the tall round slow cookers that did not have a removable cooking pot. Remember those? You had to struggle to keep the cord dry when you washed it. Ridiculous. Anyway ...
Because of that, I never used it much and eventually donated it. So I never dreamed I'd be using my new slow cooker, Cuisinart MSC-600 Cook Central 3-in-1 Multicooker, this much! At least twice a week I use it to make soups, stews, desserts and now Slow Cooker Pulled Pork.
Slow Cooker Pulled Pork
(Serves 10 to 12)
The Braised Pork
4 to 4 1/2 pounds boneless pork shoulder
1 teaspoon salt, divided
1 teaspoon coarsely ground black pepper, divided
1 large onion, peeled and quartered
2 large carrots, peeled
2 large stalks celery
1/2 teaspoon marjoram
1/2 teaspoon thyme
3/4 cup dry red wine
(Makes about 1 1/3 cups)
1 cup ketchup
3 tablespoons dark brown sugar
3 tablespoons cider vinegar
4 teaspoons country Dijon mustard
4 teaspoons Worcestershire sauce
1/4 teaspoon (or to taste) cayenne
Note: Cook the pork shoulder one or two days before you need it. Besides saving work on the day you serve it, it allows you to easily remove the fat from the sauce.
1 Heat the cooking pot of the Multicooker set to Brown/Saute at 400 degrees. Trim away the large pieces of visible fat on the pork shoulder and cut it into 4 pieces. Season the pork with 1/2 teaspoon each salt and pepper. Add the oil to the pot and brown the pork on both sides.
Note: If your slow cooker does not have this capability, brown the pork well in a large skillet on the stove.
2 Add the onion, carrot and celery to the pot. Sprinkle on remaining salt and pepper, marjoram and thyme. Add the wine. Cover and switch unit to Slow Cook on Low for 8 hours.
3 Transfer pork to large bowl. With two forks, shred pork, removing any large pieces of fat. Remove onion, carrots and celery (I always eat them because I hate to waste food, but I won't judge you if you don't!) and strain braising liquid into 1-quart glass measure. Put pulled pork back into the cooking pot (now turned off).
4 In small bowl, whisk together sauce ingredients. Stir sauce into the pulled pork. Or you can hold out 1/3 cup, if you like, and spoon a little on top of the pork in each sandwich.
5 If serving another day, refrigerate braising liquid until fat solidifies on top; remove the fat. If serving right away, skim liquid from top with a small ladle. You will probably have about 3 cups of defatted braising liquid. In small saucepan, boil liquid down to 2 cups. Stir 1 cup of it into the pulled pork; reserve the rest to add when reheating pulled pork.
6 Serve immediately on warm rolls or cover tightly and refrigerate until ready to reheat and serve. It's really extra special on my Homemade Buns!
Disclosure: Cuisinart provided the product mentioned above. I only work with brands I love, and all opinions are always my own. I will never recommend a product that I haven’t used myself and liked! This post contains Amazon affiliate links, which means I will receive a small commission (at no cost to you) on items purchased via these links.