Serve the pulled pork with coleslaw and pickles, or mound it on hamburger buns and top with coleslaw and thinly sliced onion and dill pickles.
More Slow Cooker Recipes
1 small onion, finely chopped
1 cup ketchup
1/4 cup dark brown sugar
3 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon Dijon mustard
2 teaspoons sambal oelek or other Asian chile sauce
4 1/4 pounds boneless pork shoulder, trimmed and cut into 4 pieces
Kosher salt and freshly ground pepper
How to Make It
In a medium bowl, mix the onion with the ketchup, brown sugar, cider vinegar, molasses, mustard and sambal oelek. In a slow cooker, cover the pork with the ketchup mixture. Cook on high until the pork is very tender, about 6 hours. Transfer the pork to a work surface and, using 2 forks, shred the meat.
Pour the sauce into a large saucepan and bring to a boil. Cook over high heat until thickened, about 15 minutes. Stir the shredded pork into the sauce, season with salt and pepper and serve.
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