This recipe was a big hit for dinner last night. It was both sweet and tangy and absolutely perfect on some rolls that I made earlier in the day. The recipe is quite simple and will cook by itself all day, leaving the house smelling wonderful at dinnertime. I'm sure it would do equally well slow cooking in the oven.
Crockpot Pulled Pork
recipe adapted from My Baking Addiction
1 small onion, sliced thin
1 2-lb boneless pork sirloin tip roast
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon crushed red pepper flakes
1 tablespoon sugar
1/4 teaspoons dry mustard
1/2 teaspoon granulated garlic
1/4 teaspoon cayenne pepper
Rinse pork roast under cold water and pat dry with paper towels. Place onions in crock-pot. In a small bowl, combine brown sugar, paprika, kosher salt and pepper; mix thoroughly. Rub mixture all over roast and place the roast on top of the onions.
In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper; whisk to combine. Pour over roast. Cover crockpot; cook on low for 10-12 hours. Shred with tongs and make sure meat is well mixed with the liquid when finished cooking. Serve warm on your favorite rolls.
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