Sweet and Tangy Pulled Pork
Recipe adapted from and with thanks to My Baking Addiction
Servings: 6 -8 servings
Ingredients
  • 2 pound pork roast
  • 1 small onion sliced thin
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon sugar
  • 1/4 teaspoons dry mustard
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon cayenne pepper
Instructions
  1. Rinse and pat dry the pork roast. Place onions in the slow-cooker or pressure cooker. In a small bowl, combine brown sugar, paprika, kosher salt and pepper; mix thoroughly. Rub mixture all over roast and place the roast on top of the onions. In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper; whisk to combine. Pour over roast.
  2. CROCK-POT DIRECTIONS: Cover crockpot; cook on low for 10-12 hours if frozen or 4-5 hours if thawed. Shred with tongs and make sure meat is well mixed with the liquid when finished cooking. Serve warm on your favorite rolls. Enjoy!
  3. PRESSURE COOKER DIRECTIONS: Seal the pressure cooker; cook on high for 60-90 minutes, (The cooking time is 90 minutes for the Insta-Pot, but I've been told that it requires less time for a stove-top pressure cooker.) check to see if it is shreddable. Cook an additional 30-40 minutes as needed. Shred with tongs and make sure meat is well mixed with the liquid when finished cooking. Serve warm on your favorite rolls. Enjoy!
Notes

Pork shoulder, picnic roast, pork butt, or even sirloin tip roasts will all work well for this recipe. Bone-in or boneless roasts both work fine.
This recipe doubles nicely. (The video illustrates a doubled recipe in the pressure-cooker.) Add 1-2 hours cooking time for the crock-pot and an additional 30-40 minutes cooking time for the pressure cooker.
FREEZER MEAL: This meal can be frozen in two different ways. Once the meat is cooked and shredded, let it cool then store it in an airtight bag. Let it thaw completely in the refrigerator prior to reheating.