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Post by Wendy Shafranski on Jan 10, 2012 11:50:45 GMT -5
1 large yellow onion ¾ cup jarred tomato salsa (check labels) 1/3 cup plus 2 Tbsp. cider vinegar 1 Tbsp. ground cumin 1 Tbsp. chili powder Sea salt 4lb. bone-in pork shoulder 3 Tbsp. tomato paste
Method: 1. In a 4-quart slow cooker, combine the onion, salsa, cumin, chili powder, 1/3 cup of vinegar and 1 tsp salt. 2. Add pork shoulder and turn to coat. 3. Cover and cook until pork is fork tender, 5-6 hours on high or 7-8 hours on low. 4. Transfer the pork to a cutting board. Using two forks, shred the pork. 5. Discard and bones and fat. 6. Put 1 cup of juices and onions in a large bowl. Whisk in tomato paste, the remaining 2 Tbsp vinegar and 1 tsp salt. 7. Add the pulled pork and stir to combine. If the pork seems dry, add more juices as needed.
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liz
Junior Member
Posts: 52
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Post by liz on Feb 2, 2012 22:53:49 GMT -5
Tried this tonight and it was a hit!
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Post by Rose on Feb 13, 2015 19:33:31 GMT -5
Thank you, Wendy! I am going to try to make this on Sunday or Monday!
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