Pulled pork is the food sensation that everyone’s talking about, but in summer it feels too hot to cook. No problem. This is where your slow cooker comes in. Toss in the ingredients, and let the cooker do the rest. Simple, and delicious!
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 pounds pork shoulder, cubed
- 1 cup ketchup
- ¼ cup Dijon mustard
- ¾ cup apple cider vinegar
- 3 tablespoons light brown sugar
- 2 cups chicken broth
- Salt and pepper
Method
- Using a brush or a piece of parchment paper, grease the inside of the slow cooker bowl with the olive oil.
- Place the onion, garlic, and pork cubes at the bottom of the bowl, and season with salt and pepper.
- Add all the other ingredients, and stir gently to combine.
- Cover the slow cooker with a lid, and set the heat to low. Cook for 7 hours, or until the pork is completely tender, and shreds easily.
- Using two forks, shred the pork and serve. Otherwise, place it in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to a month.
