This pulled pork recipe is the best I’ve found — and I’ve made quite a few over the years. It’s one of my favorite summertime dishes.
I can’t remember where I got either of these recipes. I suspect the pulled pork was from a cooking blog I like. The coleslaw is one of the KFC copycat recipes floating around.
The coleslaw is superb, too, either as a side dish with your pulled pork or piled on top of the pork in a sandwich. Add some sliced tomatoes and cucumbers and it’s a meal.
Slow Cooker Pulled Pork
Adapted from Williams-Sonoma’s “Food Made Fast: Slow Cooker”
This pulled pork is a blend of eastern (vinegary) and western (saucy) North Caroline style.
3 tablespoons canola or corn oil
4 pounds boneless pork shoulder, cut into 4 equal pieces
1 yellow onion, finely chopped
1 cup cider vinegar
3/4 cup ketchup
1/2 cup dark molasses
1/3 cup firmly packed brown sugar
1 teaspoon red pepper flakes (original recipe called for 2 tsp.; you decide) tablespoon Worcestershire sauce
1/2 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
Hamburger or other soft rolls
Heat oil in large skillet over medium-high heat; brown the pork on all sides, about 12 minutes total. Transfer pork to a slow cooker.
Pour off all but 1 tablespoon of the fat from skillet. Add onion; cook over medium heat until golden, about 5 minutes. Add vinegar; cook, stirring to scrape up browned bits, 2 minutes. Stir in ketchup, molasses, brown sugar, red pepper flakes, Worcestershire, mustard, salt, pepper and paprika. Cook, stirring occasionally, until mixture begins to bubble, 1 minute. Pour over pork.
Cover slow cooker. Cook on HIGH until pork is very tender, 4 to 5 hours (or LOW for 8 to 10 hours). Transfer pork to cutting board and shred, discarding fat. Skim excess fat from sauce. Return pork to sauce. Stir to combine. Serve piled high on fresh rolls.
Secret KFC Coleslaw
6 cups shredded cabbage, chopped fine (about 24 ounces)
1 1/2 cups shredded and chopped carrots
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup buttermilk
1 cup mayonnaise
1/2 teaspoon celery seed
1 tablespoon dried minced onion
Few drops of hot sauce (optional)
Place cabbage, carrots, sugar, salt and pepper in a bowl; mix well. Cover and place in refrigerator for 2 hours.
Squeeze cabbage mixture well, draining out any liquid.
Add remaining ingredients and mix well. Cover and refrigerate 2 hours before serving.
Visit Lynda on Facebook at www.facebook.com/lynda.rego where she shares tips on cooking, books, gardening, genealogy and other topics. Click on Like and share ideas for upcoming stories.Add to favorites