23 March, 2013

Crock-pot Portugese Pulled Pork | The Mediterranean Slow Cooker

For a casual party, serve this pork over rice or pile it into crisp rolls and top with hot pickled peppers.



Crock-pot Portugese Pulled Pork ingredients (11)
Makes 8 Servings
2 Tbsp olive oil
3-lbs. boneless pork shoulder roast, rolled and tied
Salt, to taste
Freshly-ground pepper, to taste
2 large onions, sliced
4 garlic cloves, finely chopped
1/4 cup red wine vinegar
1/4 tsp crushed red pepper flakes
2 Tbsp smoked paprika
1/4 tsp ground cinnamon
1 cup water


Crock-pot Portugese Pulled Pork directions
Stovetop preparation
In a large skillet over Medium-High temperature, heat the oil. Pat the pork dry with paper towels and brown it well on all sides, about 20 minutes in the skillet.

Transfer the pork to a large slow-cooker; sprinkle with salt and pepper. To the skillet, add the onions and garlic; cook, stirring often, until tender and golden, about ten (10) minutes. Stir in the vinegar and bring to a simmer; then pour all over the pork. 


Simmer in slow cooker
Add the spices; salt and pepper to taste. Add water and cover; cook on Low setting until the pork is fork-tender, about eight to ten (8 to 10) hours.

Remove the pork to a cutting board; leave sauce in the slow-cooker with the heat on. With two forks, tear the pork into bite-size pieces. Return meat to the slow-cooker and reheat; serve.


Slightly adapts Michele Scicolone, The Mediterranean Slow Cooker (New York: Houghton Mifflin Harcourt, 2013), 140 - 141.


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