Slow Cooker Pulled Pork

Family Circle - - ON DUTY -

Brush a 33/4 to 4 lb bone­less pork shoul­der roast with 2 tbsp spicy brown mus­tard, then rub with 1/4 cup packed dark brown sugar. In slow cooker, whisk one 8 oz can tomato sauce with 1/2 cup ap­ple cider vine­gar, 2 tsp liq­uid smoke, 1 tsp gar­lic pow­der, 1/2 tsp salt and a pinch of cayenne. Add pork roast and cook on HIGH for 6 hr or LOW for 9 hr. Re­move pork to a cut­ting board. If roast is tied, re­move and dis­card twine. Shred meat with 2 forks, dis­card­ing fat, and toss pork with 1 cup de­fat­ted cook­ing liq­uid. If you want it BBQ-Y, stir in 3/4 cup bot­tled bar­be­cue sauce. Serve over salad greens with black beans and red onion slices. Serves 8.

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