Ingredients with Measurements:
- 3 lbs pork shoulder
- 1 cup cane syrup
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
Special equipment needed:
- Slow cooker or Dutch oven
- Meat thermometer
Step-by-step instructions:
a. In a bowl, mix together cane syrup, apple cider vinegar, ketchup, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper.
b. Place pork shoulder in a slow cooker or Dutch oven and pour the sauce over it.
c. Cover and cook on low heat for 8-10 hours or until the pork is tender and falls apart easily.
d. Remove the pork from the slow cooker or Dutch oven and shred it using two forks.
e. Strain the sauce and discard any solids.
f. Return the shredded pork to the slow cooker or Dutch oven and pour the strained sauce over it.
g. Stir to combine and cook on low heat for an additional 30 minutes.
h. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 hours
5. Temperature:
Low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 390
Fat: 15g
Carbohydrates: 28g
Protein: 35g
Sodium: 510mg
Sugar: 25g
Substitutions for ingredients:
- Cane syrup can be substituted with molasses or honey.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
- Ketchup can be substituted with tomato sauce or tomato paste.
- Dijon mustard can be substituted with yellow mustard or whole grain mustard.
- Worcestershire sauce can be substituted with soy sauce or fish sauce.
Variations:
- Add chopped onions and bell peppers to the sauce for extra flavor.
- Use pork tenderloin instead of pork shoulder for a leaner option.
- Substitute the pork with chicken or beef for a different protein option.
Tips and tricks:
- For a smokier flavor, add liquid smoke to the sauce.
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
- Let the pork rest for 10 minutes before shredding to allow the juices to redistribute.
Storage instructions:
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the pulled pork in a microwave or on the stove until heated through.
Presentation ideas:
Serve the pulled pork on a platter with a side of coleslaw and cornbread.
Garnishes:
Garnish the pulled pork with chopped fresh parsley or cilantro.
Pairings:
Pair the pulled pork with baked beans, mac and cheese, or roasted vegetables.
Suggested side dishes:
- Coleslaw
- Cornbread
- Roasted vegetables
- Baked beans
- Mashed potatoes
Troubleshooting advice:
- If the pork is tough, it may not have cooked long enough. Cook for an additional hour or until tender.
- If the sauce is too thin, simmer it on the stove until it thickens.
Food safety advice:
- Always wash your hands and surfaces before handling food.
- Cook pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Cane syrup is a traditional sweetener in the Southern United States, made from sugarcane juice.
Flavor profiles:
The cane syrup adds a sweet and slightly caramelized flavor to the pulled pork, while the vinegar and mustard add tanginess.
Serving suggestions:
Serve the pulled pork on a bun with a side of coleslaw and pickles.
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