Slow-Cooker Pulled Pork
Slow-Cooker Pulled Pork
January is Slow-Cooker month, we tweaked a recipe with less sugar, adding our new 2019 harvest olive oil and Condimento Balsamico Bianco-white balsamic vinegar. Perfect for this Sunday’s Big Game, we served it with fresh coleslaw for a delicious & nutritious halftime snack. Serves 4-6
Easy Ingredients:
3-4 pounds fresh boneless pork shoulder, trimmed of excess fat
1 tablespoon Villa Graziella Organic Extra Virgin Olive Oil
1 cup Villa Graziella Organic white balsamic vinegar, plus to taste
1 tablespoon light brown sugar
3 tablespoons tomato paste
1 teaspoon mustard powder
1/2 teaspoon ground cumin
2 teaspoons sea salt, plus to taste
1 teaspoon fresh cracked pepper, plus to taste
Simple Directions:
Mix ½ tablespoon brown sugar, mustard powder, sea salt and pepper in a bowl, rub spice mixture over all sides of the pork
Heat olive oil in a large skillet or Dutch oven, add pork and cook over medium heat, turning on all sides until evenly browned, approx. 5 minutes
Remove pork, transfer onto a plate and set aside
Add white balsamic vinegar to skillet, whisk together with pan drippings, transfer the liquid to a slow cooker
Add tomato paste, 1 cup of water and ½ tablespoon brown sugar to slow cooker, stir to combine, then add the pork
Cover and cook on low for 8 hours
Remove pork, transfer to a cutting board and set aside
Strain the liquid into a saucepan, bring to a gentle boil, simmer until reduced by half the amount, approx.10-15 minutes
Shred the pork and mix in a bowl with 1 cup of the liquid reduction, add salt, pepper and white balsamic vinegar to taste
Serve hot and enjoy on toasted buns with coleslaw
Helpful hint: For a robust version serve with your favorite barbeque sauce, sharp cheddar cheese and a side of potato salad. Makes an easy lunch or next day dinner.
Inspirational recipe found here…
https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-pulled-pork-sandwiches-recipe