My husband is American and he’s given this pulled pork recipe his stamp of approval! So I present to you….wait for it….
American Approved Pulled Pork!
This gluten free recipe is by Allison Fishman and is SO easy. I get it going on timer to cook in the oven overnight – it works better with my work / kids / eating naughty foods with my head stuck in the fridge to hide from the kids schedule that way. The other option is to get it going in the morning but I Don’t Do Mornings! The kids love to help me cook and like all recipes, this one has a great section just for them: the ‘plonking everything together in the pot bit’ (see below).
What you need:
- 1 large onion, halved and sliced
- 3/4 cup jarred tomato salsa (medium heat) or 3/4 cup of tinned tomatoe + some jalapeno tabasco sauce
- 1/3 cup plus 2 Tbsp cider vinegar
- 1/3 cup packed light brown sugar
- 1 Tbsp ground cumin
- 1 Tbsp chili powder
- Kosher salt (or normal salt)
- One 2kg (ish) bone-in pork shoulder, trimmed
- 3 Tbsp tomato puree
- Toasted hamburger buns, for serving / rice / potato wedges / whatever you like
- In a large oven proof casserole dish add the onion, salsa, 1/3 cup of the vinegar, the brown sugar, cumin, chili powder, and 1 tsp salt. Add the pork shoulder and turn to coat. Cover the slow cooker and cook until the pork is fork-tender, 5 to 6 hours on high or better still 7 to 8 hours on low (approx 140 degrees celsius).
*Or one hour in the pressure cooker. - Transfer the pork to a cutting board. Using two forks, shred the pork. Discard the bone and fat. Put 1 cup of the juices and onions in a large bowl. Whisk in the tomato paste, the remaining 2 Tbsp vinegar, and 1 tsp salt. Add the pulled pork and stir to combine. If the pork seems dry, add more juices as needed. Mound the pork on the toasted hamburger buns or serve as you wish!
If an American approves it then it must be good 😉
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If you enjoyed this recipe and would like to see more, please look in our Free From Recipes.
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