COOKING.COM REWARDSLEARN HOW TO START EARNING REWARDS DOLLARS Info »
View cart background image
0
items
Checkout
Martha Stewart Living Daily Giveway Sweepstakes
Free Shipping On Orders Of $49 Or More
By Category
By Main Ingredient
By Convenience
By Cuisine
By Occasion
By Diet
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You
Creme Brulee Set Creme Brulee Set by Steven Raichlen
$29.95
Enamel Light Cast Iron Wok Enamel Light Cast Iron Wok by Steamy Kitchen
$79.95 $69.99
No Peek Round Compact Waffle Maker No Peek Round Compact Waffle Maker by Calphalon
$59.95
Poll: Food Fight!
See Today's
Trending Tweets

Pulled Pork with Caramelized Onions
Source: © EatingWell Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 4.5   Reviews: 3 See Reviews
Rate/Review this Recipe
Active Time:  1 Hour
Total Time:  5 Hours
Yield:  8 servings, about 1 cup each
Traditional pulled pork is barbecued, which gives it a smoky flavor. But the slow cooker happens to be the absolute easiest way to cook pulled pork—and you can get a hint of smoke by adding chipotle chile. Serve the pulled pork with potato salad, collard greens and grits. Or make it into a sandwich and serve it on a bun with coleslaw.

Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days. To finish, bring the sauce to a simmer and continue with Steps 2 & 3. The cooked pork can be refrigerated for up to 3 days. | Equipment: 4-quart or larger slow cooker
RECIPE INGREDIENTS
1 tablespoon   extra-virgin olive oil
3   large onions, thinly sliced
1/3 cup  raw cane sugar, such as Demerara or turbinado (see Notes)
4 cloves   garlic, minced
1 teaspoon   dried oregano
1 teaspoon   freshly ground pepper
1/2 teaspoon   salt
1/3 cup  cider vinegar
1 cup  chili sauce, such as
1 1/2-3  teaspoons minced chipotle chile in adobo sauce (see Notes)
3 pounds   boneless pork shoulder or blade (butt) roast, trimmed

Notes: Raw cane sugar (such as Sugar in the Raw) is steam-cleaned, coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores. Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
Pulled Pork with Caramelized Onions Recipe at Cooking.com
DIRECTIONS
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes more. Add garlic, oregano, pepper and salt and cook, stirring, for 1 minute. Add vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in chili sauce and chipotle to taste.
Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low.
Transfer the pork to a cutting board and shred using two forks. Stir back into the sauce. Variation: Turn 3 cups leftover pulled pork into Pulled-Pork Torta. Preheat oven to 375°F. Coat a deep-dish pie pan or other 9-inch round baking dish with cooking spray. Heat 3 cups finely shredded Pulled Pork with Caramelized Onions (including sauce) just until warm. Drain one 14-ounce can no-added-salt diced tomatoes (reserve juice); combine with 1/4 cup diced Spanish-style chorizo (see Note) or pepperoni in a bowl. Mix well.
Spread about 1/2 cup of the mixture in the prepared pan to cover the bottom. Top with one 8-inch flour tortilla (preferably whole-wheat). Spoon one-third of the remaining mixture over the tortilla. Top with another tortilla. Repeat twice, topping with a fourth tortilla. Drizzle the reserved tomato juice over the top and cover with foil. Bake for 20 minutes.
Remove the foil, sprinkle 3/4 cup shredded Monterey Jack cheese on top and continue baking until the cheese is melted and the torta is bubbly, about 20 minutes more. Let cool for 10 minutes. Serve sprinkled with 1/4 cup each finely chopped scallions and chopped fresh cilantro, if desired. Note: Spanish-style chorizo is a seasoned, fully cooked smoked pork sausage. Find it near other cured sausages in well-stocked super markets or online at tienda.com.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2011
Part of These Recipe Collections Find Similar Recipes »
Pulled Pork
Nutrition Facts per Serving
Yield: Yield:  8 servings, about 1 cup each
Calories: 358
Fat. Total: 18g
Protein: 25g
Carbohydrates, Total: 21g
Fat, Saturated: 6g
Fiber: 3g
Cholesterol: 90mg
Sodium: 664mg
% Cal. from Fat: 45%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Michael, CA Reviewed: 06/27/2011
Pulled pork with caramelized onions
This is my favorite pulled pork recipe and by far the easiest to prepare.
68 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT UP: CHICKEN RECIPES

NEXT UP: CHICKEN RECIPES

Easy dinners, from garlic to Tex-Mex.