Easy Pulled Pork with Homemade Barbecue Sauce
I've really been focused on getting away from the processed, canned condiments by learning o make our staple sauces at home. Store-bought BBQ sauce is typically full of preservatives, GMOs, food coloring, MSG, corn syrup and unhealthy salts.
This BBQ pulled pork recipe is super easy, really cheap (as long as you have a well-stocked pantry) and perfect for feeding your family feeding a crowd! I buy a cheapest cut of pork I can find (usually I can get it for $1.20 per pound).
I make my on BBQ sauce and highly recommend using homemade over the store bought kind. It tastes so much better! It seems like it would be complicated, but it is really easy super fast! Make a double or triple batch to can or freeze. It can be kept in the fridge for about a week.
Prep time: 10 minutes
Cook Time: BBQ Sauce: 20 minutes; Pork: about 6 hours
2 lbs pork shoulder
2 tbsp vinegar
2 Tbsp Butter
8 oz Tomato Paste
1 tbsp Worcestershire sauce
1/2 C Lemon Juice
8 oz Tomato sauce
1 tsp dry mustard
1 tsp paprika
1/4 cup minced onion
1 tsp cayenne pepper
pepper to taste
3 clove garlic, minced
1/2 tsp sea salt
2 tbsp olive oil
3 Tbsp brown sugar
Okay, first you'll need to get the pork going. Place about 2 pounds of thawed pork shoulder in a crock pot, add just enough water to barely cover the pork, and set to high. Cook pork about 6 hours or until it softens enough to start falling off the bone.
I really like my Hamilton Beach slow cooker, because they are not only affordable but dependable also. You can learn more about the Hamilton Beach slow cooker I use by clicking on the Amazon link below.
When the pork is close to done, begin making the sauce. Put the olive oil, garlic and onions in a saucepan and sauté over medium heat until onions become translucent. Add all other ingredients except butter and lemon juice. Heat this mixture to boiling, reduce heat and simmer about 20 minutes. Remove from heat and add lemon juice and butter.
To shred pork:
Use tongs to pull the pork from the crock pot and put it on a large plate. Pierce the pork with one fork to hold it in place and use the other fork to shred the meat, pulling with the strands. Pulling against the "grain" will tear off chunks of meat instead of thin shreds.
Pour off all but about 1/2 cup of the pork both and return shredded pork to crock pot. Freeze this excess broth for later use as broth for rice, noodles, soups or stews.
Stir the sauce well and pour over pork. Continue to cook on high for about 30 minutes to allow pork to absorb all the flavors.
This recipe can be served immediately or frozen for later use, up to three months in regular freezer or 6 in freezer chest.
Learn More About my Hamilton Beach Slow Cooker
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