Pulled pork simmered in a tangy, sweet and spicy sauce bringing back memories of a roadtrip  down to Texas where we had the most delicious and moist pulled pork – in the parking lot of a restaurant because of Covid. As we reminisced over the trip, we had to replicate the flavors at home.

Servings: 8 (for 8 sandwiches)

Prep time: 10 minutes. Cook time: 6 hours

Ingredients

• 1 teaspoon oil
• 1.5 large onions, chopped
• 3 large garlic cloves, minced
• 4 lbs pork shoulder butt roast
• 1/2 cup apple cider vinegar
• 1 tablespoon  Worcestershire sauce
• 1 tablespoon prepared yellow mustard
• 1 tablespoon  red chilli powder
• 1 teaspoon pepper powder
• 2 teaspoons salt
• 1/4 dark brown sugar
• 1/2 cup chicken broth
• 1/2 cup ketchup
• 1/2 cup barbecue sauce (see notes to make barbecue sauce at home)

Method

1. Lightly rub the pork with salt and pepper
2. If using a Ninja Foodi, put on the sear option on high
3. Pour the oil into the bottom of a slow cooker, dutch oven or the Ninja Foodi
4. Add the onions, garlic
5. Add the remaining ingredients including the pork
6. Cover the container to cook:
   1. Turn on the slow cooker and set for high
   2. For Foodi, switch to slow cooker option and set to high
   3. For oven, preheat to 250F. Cover dutch oven and place in oven
7. Cook on high for 5-6 hours until the pork shreds easily with a fork
8. Remove the pork from the slow cooker and shred the meat using two forks
9. Return the shredded meat to the slow cooker, and stir the meat with the juices in the pot
10. Serve on hamburger buns with a side of beans, coleslaw and potato salad

Notes:

• Home made barbeque sauce:
  • Ingredients:
    • 1.5 cups ketchup
    • 2 tablespoon molasses
    • 3 garlic cloves minced
    • 1/4 cup dark brown sugar
    • 1/4 cup apple cider vinegar
    • 1 tablespoon red chilli powder
    • 1  teaspoon black pepper powder
    • 1 teaspoon prepared mustard
  • Method
    • Combine ingredients in a pot on the stove. Simmer for 15- 20 minutes until sauce has deepened in color. Store in a tightly covered lid for upto 10 days