lazy cook’s pulled pork

This pulled pork may take over 10 hours from start to finish in a slow cooker, but it takes a minimal about of hands-on time.

Start it before you go to bed.

In the morning, shred the meat and enjoy soon after for a picnic lunch, a late afternoon snack, or for a big family dinner.

Heck, it’s so tasty, maybe all three!

Slow Cooker Apple Cider Pulled Pork

Pork
2 medium onions, peeled and thinly sliced
1/4 cup hickory liquid smoke
6-pound pork shoulder or pork butt
3/4 cup apple cider
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon chili powder
1 tablespoon salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dry mustard

Sauce
1  1/2 cups apple cider
1/2 cup apple cider vinegar
1/2 cup dark brown sugar
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon Tabasco sauce
1 teaspoon hickory liquid smoke
1/2 teaspoon smoked paprika

Pork: Place the onions in the bottom of a slow cooker, and add the apple cider and apple cider vinegar.

Sprinkle the liquid smoke all over the pork.

In a small bowl, mix together the sugar, chili powder, salt, cumin, paprika, and mustard. Rub the spice mixture over the pork and place the pork in the slow cooker.  Cover and cook until the pork is fork-tender and falls apart, about 9 to 10 hours on low.

Turn off the slow cooker and remove the pork to a cutting board. Pour the cooking liquid from the slow cooker through a mesh strainer set over a large bowl. Return onions from the strainer to the slow cooker.

Next, chill the liquid until fat begins to solidify, then use a spoon to lift off and discard the fat from the surface of the strained cooking liquid. Pour 1 cup of the liquid into a medium saucepan and set aside.

While the liquid is chilling, use two forks to shred the meat, discarding all large pieces of fat.

Return the shredded meat to the slow cooker.

Sauce: To the cooking liquid in the medium saucepan, add the apple cider, apple cider vinegar, brown sugar, tomato paste, Worcestershire sauce, lemon juice, Tabasco, liquid smoke, and paprika.  Bring to a simmer and simmer for 20 minutes.

Add the sauce to the shredded meat and onions in the slow cooker. Cook on high for at least 20 minutes, then reduce to low until ready to eat.

For Sandwiches: Serve on buns topped with your favorite barbecue sauce, coleslaw, pickles, and other toppings as desired.

Makes a couple of dozen sandwiches