summer
favoritesSLOW-COOKER BARBECUE PULLED PORK
ACTIVE: 30 min l TOTAL: 30 min (plus 7 hr slow cooking) l SERVES: 6¼ cup packed dark brown sugar
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon mustard powder
½ teaspoon ground allspice
½ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
4 pounds boneless pork shoulder,
trimmed and cut into 4-inch pieces
1 tablespoon vegetable oil
½ onion, chopped
4 cloves garlic, chopped
1 tablespoon tomato paste
2 cups low-sodium chicken broth
½ cup ketchup
¼ cup apple cider vinegar
7 hamburger buns or potato rolls
Coleslaw, for serving- Combine the brown sugar, chili powder,
cumin, mustard powder, allspice, cayenne,
1 teaspoon salt and ½ teaspoon black pepper
in a bowl. Rub half of the spice mixture all
over the pork; transfer to a large resealable
plastic bag and refrigerate 1 to 4 hours.
2.Heat the vegetable oil in a large dutch
oven over medium heat. Add the pork and
cook, turning occasionally, until browned on
all sides, about 8 minutes; remove the pork
to a plate.
3.Add the onion, garlic, 1 teaspoon salt
and a few grinds of black pepper to the pot;
cook, stirring, until the onion is softened,
5 minutes. Add the tomato paste and the
remaining spice mixture; cook, stirring,
2 more minutes. Stir in the chicken broth,
ketchup and vinegar. Tear 1 bun into pieces
and add to the pot.- Transfer the broth mixture to a 4- to
6-quart slow cooker, along with the pork.
Cover and cook on low until the pork is
very tender, 7 hours. Shred the pork with
two forks, tossing to coat in the sauce.
Serve on buns with coleslaw.
DAVID MALOSH.14 FOOD NETWORK MAGAZINE
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