This recipe is intended for a slow cooker. If you do not own a slow cooker, don’t worry. It can be done in the oven; just reduce cook time by one-third and cook in covered roasting pan at 225°F.
You’ll need one pork leg, butt, shoulder blade or roast. It’s your choice. I have chosen a de-boned pork leg. Note: This recipe (3 lbs) serves 8-10 people.
3 lb. pork (choice of cuts above) 1 tbsp salt and pepper 2 tbsp vegetable oil 2 red onions diced 6 cloves of garlic 2 tbsp chili powder 1 tbsp coriander 1 chipotle pepper in adobo sauce (Optional. This will add flavour and heat) 1 small can tomato sauce 6 oz smoked hickory BBQ sauce 1 oz cider vinegar 355ml root beer (one bottle) 1 tbsp brown sugar
Preparation Rub pork with salt and pepper, then sear in a large pan. Once seared, transfer pork into slow cooker. Mix all other ingredients together and pour over pork. Cover and cook on low heat 8-10 hours. Once cooked transfer pork to cutting board, tent with tin foil and let rest for 15 minutes. After 15 minutes, take 2 forks and shred pork. i.e. pull pork. While pork is resting, pour remaining liquid in slow cooker into large pot. Let settle then skim fat off the top. Bring to a boil and reduce and thicken mixture, approx 15-20 minutes. Add pulled pork to mixture and you are ready to serve.
Note: this can be made prior to event and reheat pulled pork in sauce.
I have chosen to serve my pulled pork on a rosemary ciabatta bun with diced onions, avocado, pickled jalapenos’, shredded cheese, shredded lettuce and sour cream. Served with sweet potato fries, and beer of course. Delicious. Enjoy!