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.
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.
