We’ve made pulled pork two different times for two very different reasons in the past 6 days. We made it the first time for our friend’s Steelers playoff gathering. (We’ll have to decide if we make it again for the Super Bowl or if we try something different. Either way, it’s pretty exciting. Here we go!) We made it the second time for Chris’s dad and step-mom. His step-mom had to have surgery, and he was going home to see them, so we made a whole bunch of food for him to take home: vegetable and rice soup, baked ziti, and pulled pork. We have a pretty good recipe for it, so I figured I’d post it, for anyone else looking for a Super Bowl snack!
(from the Fix-It and Forget-It slow cooker cookbook)
3 lbs. pork, cubed
2 cups chopped onions
3 green peppers, chopped (we’ve always omitted this.)
1/2 cup brown sugar
1/4 cup vinegar
6-oz. can tomato paste
1 Tbsp chili powder
1 tsp dried mustard
2 tsp Worcestershire sauce
2 tsp salt
1. Cube pork and place in slow cooker. If you’re using onions on green pepper, put them in now.
2. Mix all other ingredients in a small bowl. (At this point, I usually add just a touch of water–it makes the mixture easier to mix with the pork.) Pour the mixture over the pork; mix to combine, making sure the top of the pork is still coated.
3. Cover. Cook on high for 8 hours.
4. Shred meat with a fork. Mix into sauce and heat through.
5. Serve on hamburger buns. The recipe calls for grated cheese and coleslaw–we normally just put it on a bun and eat it plain!