Pulled pork

Ingredients for 6 servings:

• 2 kg pork shoulder
• 2 onions, in rings
• 1 large onion(s), chopped
• 5 cloves
• 500 ml sauce (BBQ sauce, possibly homemade)
• n. B. Salt
• n. B. Pfeffer
• n. B. water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 9 hours; Total time approx. 9 hours 20 minutes

the American classic from the slow cooker/crockpot

Sear the pork shoulder in a pan and season generously with salt and pepper. Then add the onion rings to the crockpot, along with the meat and cloves, and fill with plenty of water (the meat should be covered). Cook on “low” for about 8 hours. Drain the meat and shred/pull it apart with two forks (it’ll fall off easily, the meat will fall off the fork). Add the BBQ sauce to the meat in the crockpot, along with the chopped onion, and let it simmer on “high” for another 1 to 2 hours. Serve the pulled pork on hamburger buns or baguette rolls, as desired. American coleslaw goes well with it; in some regions of the USA, it’s even placed directly on the roll. I use homemade BBQ sauce, which I store in jars. With pulled pork, it really depends on the BBQ sauce, as it’s the main flavor of the dish. The slow cooker should always be at least half full, hence the relatively large amount of meat. The two of us ate about a third of this recipe. We froze the remaining meat (just the meat without the sauce) for two portions, so you can quickly have another delicious pulled pork sandwich.