Pulled Pork (for MSC)

Name: Pulled Pork (for MSC)
Yield: Makes 8 to 12 servings

Makes 8 to 12 servings

View Recipe

Pulled Pork (for MSC)

Makes 8 to 12 servings

A great component to any game day spread – be it sliders, tacos or on top of white rice.

Nutritional information per serving (based on 12 servings): Calories 521 (61% from fat)
carb. 17g
pro. 33g
fat 35g
sat. fat 12g
chol. 134mg
sod. 855mg
calc. 56mg
fiber 1g

Ingredients

Dry Barbecue Rub:
¼cup packed light brown sugar
3tablespoons chili powder
2teaspoons Cajun seasoning
1teaspoon smoked paprika
1teaspoon kosher salt
1teaspoon freshly ground black pepper
5 to 6pounds whole pork shoulder
(bone-in)
Barbecue Sauce:
1teaspoon olive oil
1medium onion, peeled and sliced
6garlic cloves, peeled and finely chopped
1teaspoon Worcestershire sauce
1 cup chicken broth, reduced sodium
½ cup chili sauce (such as Heinz)
¼cup cider vinegar
¼cup molasses
2tablespoons tomato paste
1tablespoon light brown sugar
1teaspoon instant espresso powder

Preparation

1.Mix the rub ingredients together in a small bowl. Rub all over the pork shoulder and allow to marinate in a large baking pan or
in a 2-gallon resealable bag in the refrigerator overnight.
2.After the pork has marinated, put the oil in the cooking pot of the Multicooker set to Brown/Sauté at 400°F. Once unit has preheated, brown the pork well on all sides, about 3 to 4 minutes per side. Remove
and reserve.
3.Reduce heat to 350°F and add the onion and garlic; sauté until softened, about 3 to 5 minutes.
4.While the onion and garlic are cooking, mix the rest of the ingredients together in a small bowl until combined. Once the vegetables have softenend, stir in the sauce.
5.Bring sauce to a boil and add pork back to pot; turn to coat in sauce and cover, switch unit to Slow Cook on Low for 12 hours..
6.To serve, shred pork directly in pot, either with tongs or gloved hands, into bite-size pieces. Remove bones and discard. Shred meat well into sauce to incorporate.