Chelsea's Slow-Cooked Pulled Pork
- 1-2 medium onions, sliced
- 3-5 lb boneless pork (preferably sirloin, but tenderloin or boneless ribs work just as well)
- ½ cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup packed brown sugar
- ¼ cup tomato paste
- 1 tsp. soy sauce
- 2 Tbsp. spicy brown mustard
- 4-5 cloves garlic, minced
- ¾ tsp. Salt
- 1 tsp. Pepper
- Pinch cayenne pepper
- Scatter the sliced onion in the base of slow cooker.
- Lay the pork on top of the onion.
- In a bowl or blender, combine all remaining ingredients.
- Pour evenly over the roast.
- Cover and cook on low for 8 hours.
- Shred the meat by using two forks and pulling against the grain.
- Return shredded pork and 1 cup of the marinade to the slow cooker and let reheat another 15-20 minutes.
Recipe by Table for Fifty at https://tableforfifty.com/nacho-bar/
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