Slow Cooker Pulled Pork
Ingredients
The pork
-
2
teaspoons
expeller-pressed canola oil
-
3½-4
pounds
pork butt or shoulder
-
½
teaspoon
salt
-
½
teaspoon
freshly ground black pepper
-
2
tablespoons
dry vermouth (or white wine, broth or water)
-
1
teaspoon
garlic powder
-
¼
teaspoon
dried oregano leaves
-
1
cup
thinly sliced or diced onion
-
¼
cup
reduced sodium or organic chicken broth
For the pickles
-
1
tablespoon
honey
-
⅛
teaspoon
salt
-
1
tablespoon
rice vinegar
-
1
cup
sliced English or Persian cucumbers
For assembling
-
10
fajita-size
flour tortillas
-
to taste
store-bought Korean barbecue sauce
-
2
medium
avocados
Instructions
- Heat a large skillet on medium-high heat and add the oil.
- Sprinkle salt and pepper on all sides of the pork.
- Add the pork to the pan, fat side down, and cook until a crust forms, about 8 minutes.
- Turn the pork and cook until browned on the other side, about 5 minutes.
- Remove the pan from heat, sprinkle with garlic powder and oregano, and transfer the pork to the slow cooker.
- Add vermouth to the pan, scrape browned bits, and add this liquid to the slow cooker along with onion and broth.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours.
- Let the pork rest for 15-30 minutes, then shred with two forks.
- For the pickles, dissolve honey and salt in rice vinegar, add cucumbers, and chill.
- To assemble, place pulled pork in tortillas, drizzle with barbecue sauce, and garnish with avocados and pickles.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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