Pulled Pork

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  • pork shoulder butt
  • salt and black pepper
  • fish sauce
  • garlic, peeled and minced
  • ginger, peeled and minced
  • jalapeno, peeled and minced
  • onion, sliced
  • carrots, peeled and diced
  • extra virgin olive oil
  • beer
  • bay leaves
  • a sauce of some sort

Season pork butt with salt, pepper, and fish sauce. Place in the bottom of a slow cooker.

Combine garlic, ginger, jalapeno, onion, and carrot with extra virgin olive oil, salt, and black pepper.

Add bear to slow cooker, until the pork and vegetables are almost submerged.

Cook, covered, on high for one hour. Turn the slow cooker to low. Add bay leaves. Cook on low for 10 more hours.

While the pork butt is cooking, make a sauce. Maybe a barbecue sauce. I like a mustard sauce: dijon mustard, molasses, ginger, and fish sauce.

When the pork is done cooking, remove the pork and vegetables from the slow cooker and drain. Shred the pork with two forks, and drain fluid off.

Spread the pulled pork and vegetables over a baking sheet. Spread the sauce on top. But the sheet under the broiler for several minutes. Stir and plate the pork.

Preparation time: About 12+ hours minutes

Serves: 4

Serve with rolls.