A four pound pork shoulder roast might seem like a lot for six servings, but you'd be surprised how much of that ends up as rendered fat. I weighed the cooked meat after I removed the fat and bone. There were about two pounds of tender pork left.
This recipe becomes a two day process for me because I like to refrigerate everything overnight so I can remove as much of the cooled fat as possible.
Pulled pork is especially good served with corn salsa and cooked rice.
1 large onion, chopped, (about 1 lb)
1 bay leaf
4 lb pork shoulder or butt, with the bone
2/3 cup dry white wine
1/2 cup apple cider vinegar
3 tbsp double concentrated tomato paste
2 tbsp honey
2 tsp Worcestershire sauce
1 tsp Dijon mustard
3-4 garlic cloves, peeled
1 tbsp sweet paprika
1 1/2 tsp dried thyme
1 1/2 tsp cumin
3/4 tsp salt
3/4 tsp freshly ground black pepper
1/2 tsp coriander
1/4 tsp cayenne
Spread the chopped onion evenly over the bottom of the slow cooker and top with the bay leaf. Place the pork over the onions with the fat side facing up.
Place the remaining ingredients into the bowl of a food processor or blender and process until the mixture is completely smooth. Pour over the pork and cover the slow cooker with the lid.
Cook on low for about 8-10 hours or until the meat is fork tender. If you happen to be around, you can turn the meat over about half way through, but this isn't essential.
The tender meat will fall off the bone. Remove as much fat (and discard) from the meat as possible, then shred the meat with a fork. Place into a bowl and refrigerate overnight. Remove the bay leaf and place the sauce into the refrigerator overnight too.
The next day remove as much of the cooled fat (and discard) from the sauce as possible. Combine the sauce and pork and reheat everything.
This delicious pulled pork goes really well with corn salsa and rice.