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Place the onion and garlic in the bottom of the slow cooker with the chicken stock poured on top. In a small bowl, combine the dry ingredients: sugar, chili powder, salt, cumin and cinnamon.
Transfer pork to a cutting board and shred meat. Transfer cooking liquid and any solids to a medium saucepan. Cook over medium-high heat until reduced to about 2 cups, 16 to 18 minutes.
Cover the grill, partially open the air vents and smoke the pork shoulder for 30 minutes. 4. Carefully remove the pork and the grill grate and stir the coals a few times. Scatter the remaining 2 cups of soaked wood chips over the coals. Replace the grill grate and return the pork to the grill. Cover and smoke for 30 minutes longer. 5.
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Add the pork and cook until well browned on all sides. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat. Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork.
Pork being shredded with a fork Pulled pork, baked beans and macaroni and cheese from Peg Leg Porker in Nashville, Tennessee A pulled pork sandwich. Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is typically slow-smoked over wood (usually outdoors); indoor ...
1. In a medium bowl, combine roasting juices with white wine vinegar and cider vinegar. Add dark brown sugar and sweet smoked paprika, stirring to dissolve the sugar.
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