It’s almost the Fourth of July again and time for the neighborhood block party that my neighbor and I have been hosting for the past 11 years. We live at the end of a dead end street, so it’s a convenient place to have a party in the street, complete with red, white and blue tablecloths, lots of votive candles and white lights and live music from all of the talented people we know! I make a giant batch of sangria, red, white and blue jello parfaits for the kids, a very big flag cake with raspberries, blueberries, and cream cheese frosting and usually, BBQ ribs. Those ribs can take a lot of time and fuss, so this year, I’m going to make pulled pork sandwiches from the easiest recipe I know of—originally from Food and Wine magazine. Now, maybe I can enjoy my own party a little bit more. If you have a slow cooker (a.k.a. crockpot), give this one a try—I think you’ll like it!
Slow Cooker Barbecued Pulled Pork
1 small onion, finely chopped
1 cup ketchup
¼ cup dark brown sugar
3 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon Dijon mustard
2 teaspoons sambal oelek (Asian chile sauce)
4¼ pounds boneless pork shoulder, trimmed and cut into 4 pieces
Kosher salt and freshly ground pepper
In a medium bowl, mix the onion with the ketchup, brown sugar, cider vinegar, molasses, mustard and sambal oelek. In a slow cooker, cover the pork with the ketchup mixture. Cook on high until the pork is very tender, about 6 hours. Transfer the pork to a work surface and, using 2 forks, shred the meat.
Pour the sauce into a large saucepan and bring to a boil. Cook over high heat until thickened, about 15 minutes. Stir the shredded pork into the sauce, season with salt and pepper and serve. Serves 8-10
Pulled pork can be refrigerated for up to 4 days.