Ingredients with Measurements:
- 3 lbs pork shoulder
- 1 cup Pickapeppa sauce
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup water
Special equipment needed:
- Slow cooker
- Meat thermometer
- Forks for shredding
Step-by-step instructions:
1. Mix together Pickapeppa sauce, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl.
2. Place pork shoulder in the slow cooker and pour the sauce mixture over it.
3. Add water to the slow cooker and cover with the lid.
4. Cook on low for 8-10 hours or until the internal temperature of the pork reaches 195°F.
5. Remove the pork from the slow cooker and shred it with forks.
6. Pour the remaining sauce from the slow cooker over the shredded pork and mix well.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 hours
Temperature:
Cook on low for 8-10 hours or until the internal temperature of the pork reaches 195°F.
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 25g
Protein: 40g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef brisket or chicken thighs.
- Pickapeppa sauce can be substituted with any other sweet and spicy sauce.
Variations:
- Add chopped onions and bell peppers to the slow cooker for added flavor.
- Serve on buns with coleslaw for a classic pulled pork sandwich.
- Use the pulled pork as a topping for nachos or pizza.
Tips and tricks:
- Use a meat thermometer to ensure the pork is fully cooked.
- Let the pork rest for 10-15 minutes before shredding to allow the juices to redistribute.
- Double the sauce recipe if you prefer a saucier pulled pork.
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 the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pulled pork on a platter with a side of coleslaw and cornbread.
Garnishes:
Garnish with chopped green onions or fresh cilantro.
Pairings:
Pair with a cold beer or a glass of sweet tea.
Suggested side dishes:
Coleslaw, mac and cheese, baked beans, cornbread.
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, remove the lid from the slow cooker and cook on high for 30 minutes to thicken.
Food safety advice:
- Make sure the internal temperature of the pork reaches 195°F to ensure it is fully cooked.
- Store leftover pulled pork in the refrigerator for up to 4 days.
Food history:
Pickapeppa sauce is a Jamaican sauce made with tomatoes, onions, sugar, vinegar, and spices. It was first created in 1921 and is now popular worldwide.
Flavor profiles:
Sweet, spicy, tangy.
Serving suggestions:
Serve hot on buns with coleslaw and cornbread.
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Region: Jamaican