The smell of pulled pork is swirling around the house today and I figured I should share it with you all. I posted it over on my other blog months ago. And it is about time I posted it here too!
It is primarily for pork but I used chicken this last week and it rocked. The best thing about this recipe? You can make it in mass quantity and freeze it for later. And the next best thing? I have at least 4 variations on how to serve this meat- from chicken lettuce wraps to burritos to your classic BBQ sandwich. The root recipe comes today. I’ll share the variations tomorrow.
- 1 cup cider vinegar
- 3 T sugar
- 1 1/2 T hot red-pepper flakes
- 1 (3lb) boneless pork loin – I’ve used up to 7lb.
- 1 onion, chopped
- 8 cloves garlic, halved
- 1/2 cup water
- 2 T Dijon mustard
- 2 T honey (I omit)
- 1 T Worcestershire sauce
- Salt and Pepper
Mix cider vinegar, sugar and hot pepper flakes in small bowl, set aside. Put in 2/3 onion and garlic halves in bottom of crock pot. Place salted and peppered meat in crock pot. Put rest of onion and garlic on top. Pour vinegar mixture over meat. Add water and cook for 5-8 hours. Shred the meat with a fork, as mustard, honey and Worcestershire and mix. Let cook for 5 more minutes and serve!