Posted on August 15, 2016.
We LOVE pulled pork, but it can be a pain to make during the work week thanks to the long cook time. With this easy 3-step recipe, it's a breeze! Begin in the morning, and come home to delicious melt in your mouth pulled pork in the evening.
⅓ Cup Aunt Patty’s Coconut Sugar
2 Tbsp ground cumin
2 Tbsp ground coriander
1 Tbsp fine sea salt
2 tsp onion powder
2 tsp garlic powder
1 Boneless pork shoulder roast (about 4 pounds)
1 Large onion (peeled, halved, and sliced)
½ Cup chicken broth or water
Aunt Patty’s Maguey Barbecue Sauce, optional for serving (see additional recipe below)
1. In a medium bowl, whisk together sugar, cumin, coriander, salt, onion, and garlic. Rub mixture all over pork.
2. In a slow cooker, add onions and broth, and then place pork on top. Cover and cook until very tender and easy to shred with a fork, about 6 hours on high heat or 8-10 hours on low heat.
3. Shred pork, removing and discarding excess fat. Mix in cooked onions and any juices from the bottom of the slow cooker, and serve with barbecue sauce to taste.
Maguey Barbecue Sauce
Yield: 16 servings (about 1 cup)
½ Cup ketchup
⅓ Cup Aunt Patty’s Organic Maguey Syrup
2 Tbsp Aunt Patty’s Organic Apple Cider Vinegar
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
½ tsp onion powder
½ tsp garlic powder
½ tsp fine sea salt
1. In a medium bowl, whisk together ketchup, maguey syrup, vinegar, tomato paste, Worcestershire, onion, garlic, and salt. Store refrigerated up to 2 weeks.