Slow Cooker Pulled Pork

Name: Slow Cooker Pulled Pork
Ingredients: 1/2 c. vegetable oil; 1/4 c. red wine vinegar; 1/2 c. firmly packed dark brown sugar; 1/2 c. soy sauce; 2 c. ketchup; 1 t. garlic powder or salt; 1 lg. onion, coarsely chopped; 2 T. Worcestershire sauce; 5 lb. boneless pork shoulder roast, fat trimmed; Barbecue sauce for serving

10 ingredients

4 steps

Ingredients

1/2 c. vegetable oil
1/4 c. red wine vinegar
1/2 c. firmly packed dark brown sugar
1/2 c. soy sauce
2 c. ketchup
1 t. garlic powder or salt
1 lg. onion, coarsely chopped
2 T. Worcestershire sauce
5 lb. boneless pork shoulder roast, fat trimmed
Barbecue sauce for serving

Directions

1

Whisk the oil, vinegar, brown sugar, soy sauce, ketchup, garlic powder, onion and Worcestershire sauce together in a large zipper-top plastic bag. Place the pork in the bag with the marinade, seal the bag and turn the pork to coat. Refrigerate overnight, turning the bag once or twice.
2

Pour the entire contents of the bag into the insert of a 5 to 7 qt. slow cooker. Cover and cook on low for 10 hrs., until the pork is fork tender.
3

Remove the pork from the cooker, cover with foil and let rest for 15 min. Meanwhile, skim off any fat from the sauce.
4

Using two forks, shred the meat, then return it to the sauce. At this point, the pork may be refrigerated up to 5 days or frozen for up to 2 mths. Serve warm, with additional BBQ sauce.