Slow Cooker Pulled Pork
- ½ cup cider vinegar
- ¼ cup chopped onion
- 1 tsp. low-sodium Worcestershire sauce
- 1 tsp. Tabasco sauce
- 3 lb pork shoulder roast, boneless with fat trimmed off
- ½ tsp Liquid Smoke
- 1 Tbsp sugar
- 1 tsp paprika
- ¼ tsp black pepper
- 2 Tbsp. no-salt ketchup
- In a large bowl, combine cider vinegar, chopped onion, Worcestershire sauce, and hot pepper sauce. Add the pork roast.
- Cover and marinate in refrigerator for at 6 to 10 hours. Turn occasionally to keep roast coated with marinade.
- Remove the pork from the marinade. Scrape the onion back into the marinade.
- Lightly pat the roast dry with paper towels.
- Pour the marinade into a slow cooker and add the Liquid Smoke.
- Place a slow cooker meat rack or ring of foil in the bottom of the slow cooker.
- Combine the sugar, paprika, and pepper in a cup.
- Rub the pork roast with the seasoning mixture and place on the rack in the slow cooker. Cover and cook on LOW for 7 to 9 hours, or until very tender.
- When the pork is very tender, transfer it to a cutting board and cover with foil to keep warm. Skim the fat from the surface of the cooking liquid in the crock pot.
- Stir in the ketchup; then pour into a bowl.
- Using 2 forks, pull the pork apart into shreds, or chop it into small pieces.
- Serve the sauce separately. Note: the sauce will be very thin. If desired, you can thicken it before serving: add a little cornstarch and boil for 2 minutes.
Serving size: 4 oz. Sodium: 70mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/pork/slow-cooker-pulled-pork/
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