Tuesday, April 7, 2009

Good Morning Sunshine...

The SUN is shining bright this morning! I think Mother Nature is trying to push spring through this 34 degree morning!

My sweet friend Colleen requested my family's favorite recipe for Pulled Pork. I originally found this recipe in a Better Homes and Gardens Special Interest Publication Ultimate Slow Cooker.

Slow Cooker Pulled Pork

3 to 3-1/2 lb. boneless pork shoulder
1 cup chopped sweet onion (1 large)
6 cloves garlic, minced
1 12-oz. bottle chili sauce
2 Tbsp. packed brown sugar
2 Tbsp. cider vinegar
1 Tbsp. Worcestershire sauce
1 Tbsp. chili powder
1/2 tsp. salt
1/2 tsp. ground black pepper

Trim fat from meat. If necessary, cut pork to fit a 4- to 5-quart slow cooker. Place pork, onion, and garlic in slow cooker. In a medium bowl, combine chili sauce, brown sugar, cider vinegar, Worcestershire sauce, chili powder, salt, and pepper. Pour over pork in cooker.

Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours. Remove pork from cooker, reserving juices. Using two forks, shred pork, discarding any fat. Skim fat from juices. Add enough juices to the pork to moisten.

You may place 2-cup portions of pork in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.

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