Pulled Pork with Caramelized Onions
Traditional pulled pork is barbecued, which gives it a smoky flavor. But the slow cooker happens to be the absolute easiest way to cook pulled pork—and you can get a hint of smoke by adding chipotle chile. Serve the pulled pork with potato salad, collard greens and grits, or make it into a sandwich and serve it on a bun with coleslaw.
Traditional pulled pork is barbecued, which gives it a smoky flavor. But the slow cooker happens to be the absolute easiest way to cook pulled pork—and you can get a hint of smoke by adding chipotle chile. Serve the pulled pork with potato salad, collard greens and grits, or make it into a sandwich and serve it on a bun with coleslaw.
Ingredients
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1 tablespoon extra-virgin olive oil
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3 large onions, thinly sliced
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⅓ cup raw cane sugar, such as Demerara or turbinado (see Notes)
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4 cloves garlic, minced
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1 teaspoon dried oregano
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1 teaspoon freshly ground pepper
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½ teaspoon salt
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⅓ cup cider vinegar
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1 cup chili sauce, such as Heinz
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1 1/2-3 teaspoons minced chipotle chile in adobo sauce (see Notes)
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3 pounds boneless pork shoulder or blade (butt) roast, trimmed
Method
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Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes more. Add garlic, oregano, pepper and salt and cook, stirring, for 1 minute. Add vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in chili sauce and chipotle to taste.
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Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low.
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Transfer the pork to a cutting board and shred using two forks. Stir back into the sauce.
