I didn’t start making pulled pork until about two years ago. My kids asked me if I could make it. I wasn’t sure about it at first because I hadn’t used my crockpot in years. I first found a recipe with a barbecue base, and then recently started making one closer to the flavor of carnitas because I didn’t want all the sugar.
There isn’t too much you need to prep for this meal. The tools I used are cutting board, chef’s knife, tongs, Q-cooker, small saucepan, fork and strainer.
Here is what I did:
I started with a shoulder butt roast (pork roast), cut it in quarters, seared two tablespoons of olive oil until browed (right in the Quick Cooker. Once the searing was done, I added all the following ingredients right to the pot.
1 tbs packed brown sugar (I used brown swerve)
2 tsp paprica
2 tsp garlic powder
2 tsp onion powder
1 tsp salt and 1 tsp pepper
1/2 tsp cumin
1/4 tsp cayenne
2 tbs oil
1/3 cup apple cider vinegar
1 1/2 cup chicken broth (Better than Broth – use 1 teaspoon per 1 1/2 cups of water
1 medium onion
I put the Quick Cooker on the pork setting and set it for pressure. It cooked for 1 1/2 hours. Once complete, I strained the juice and separated the bone and any fat from the meat.
After separating the pork, I was able to weight the left over fat and the bone. It weighed .33 oz. This was satisfying because it was a 3.75 pound pork roast.
I cooked the reserve until it reduced significantly (see below). Added the reduction into the pulled pork.