Get ready for the best Pulled Pork you will ever have!!! I’ve become a Pulled Pork snob because I can’t even go to a barbecue restaurant and find Pulled Pork I like better! My husband even agrees!!! And I live in a place widely known for their barbecue, so that says something!
4 pounds boneless pork shoulder roast
1½ teaspoon salt
1½ teaspoon black pepper
2 teaspoons chili powder
1 teaspoon onion powder
1-2 tablespoons olive oil
1½ tablespoon Worcestershire sauce
1 cup brown sugar, divided
1½ cup salsa
1/2 cup apple juice (or beer)
2 (10-ounce) cans enchilada sauce
Instructions:
In a small bowl, mix together the salt, black pepper, chili powder, and onion powder. Rub the spice mixture all over the pork shoulder roast, ensuring it’s evenly coated.
Sear the Pork: Heat the oil in a large pan over medium-high heat. Sear the seasoned pork on all sides until it’s nicely browned. This step locks in the flavors and juices. The meat will not be cooked all the way through, just on the outside.
In your Crock-Pot or Instant Pot, combine the enchilada sauce, salsa, Worcestershire sauce, 1/2 cup of the brown sugar, and apple juice. Stir the mixture until well combined.
Place the seared pork into the Crock-Pot or Instant Pot.
• For Instant Pot: Set to the “Pressure Cooker” setting and cook according to the manufacturer’s instructions for pulled pork.
• For Crock-Pot: Cook on low for 8 hours, or until the pork is tender and easily shredded.
Once the pork is cooked, transfer it to a large bowl. Add the remaining 1/2 cup of brown sugar to the meat. Use two forks to shred the pork, mixing in the brown sugar as you go. The pork should easily fall apart.
Stir in your favorite barbecue sauce to the shredded pork, if desired.
Serve on buns, over baked potatoes, or use it as a filling for quesadillas.
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13 сен 2024
