A versatile slow cooker recipe for hectic days when there’s no time to cook. You can use this delicious pulled pork for a variety of meals–tacos, sandwiches, or quesadillas.
Ingredients
- 1 large onion sliced thin
- 2 tablespoons brown sugar
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 3 lb boneless pork butt or shoulder
- 3/4 cup cider vinegar
- 4 teaspoons Worcestershire sauce reduced sodium
- 1 1/2 teaspoons crushed red pepper flakes
- 1 1/2 teaspoons sugar
- 1/2 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
Servings:
Units:
Instructions
Slow Cooker Directions
- Place onions in bottom of slow cooker. Place pork on top of onions. Sprinkle brown sugar, salt and pepper on top of pork.
- In a small bowl, combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic, and cayenne pepper. Whisk to combine.
- Drizzle half of the vinegar mixture over pork. Cover and refrigerate remaining mixture. Cook pork on low for 8-10 hours.
- Remove meat and onions; drain. Shred meat and onions; top with remaining vinegar mixture.
Multifunction Cooker Directions
- Sauté pork and onions in 1 Tablespoon canola oil until browned and turn the roast to brown the other side.
- Remove roast and add 1 cup water to pan and stir to remove and bits of food that are stuck to the bottom.
- Return roast to pot and close and set the vent to close, cook on high pressure for 45 minutes.
- Natural release and then remove roast and dump the water from the pot. Shred the meat.
- Return the meat to the pot and follow directions to make the vinegar mixture.
- Add the mixture to the pork and cook on the slow cooker setting for 30 minutes.
Recipe Notes
