Slow Cooked Pulled Pork
Suggested Serving with Fielding Hills Cabernet Franc

Notes:
This recipe for pulled pork sandwiches goes well with Cabernet Franc from Fielding Hills, and it's fast and easy for a crowd!  Cheers!

 

1 medium onion, chopped

1/2 cup ketchup

1/3 cup cider vinegar

1/4 cup packed brown sugar

1/4 cup tomato paste

2   tablespoons sweet paprika

2   tablespoons Worcestershire sauce

2   tablespoons yellow mustard

1 1/2 teaspoons salt

1 1/4 teaspoons ground black pepper

4 pounds boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces

12 soft sandwich buns or ciabatta rolls, warmed

 

1.  In a 4 1/2-6 quart slow cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.

2.  Cover the slow cooker with lid and cook pork mixture on low setting 8 to 10 hours or until pork is very tender.

3.  With tongs, transfer pork to large bowl.  Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.

4.  While sauce boils, with 2 forks, pull pork into shreds.  Return shredded pork to slow cooker and toss with sauce to combine.  Cover slow cooker and heat through on high setting if necessary.

5.  Spoon pork mixture onto bottom of sandwich buns, replace tops of buns.