Keyword crock-pot, pork shoulder, slow cooker, sweet and spicy
Servings 12servings
Author Lynn / Turnips 2 Tangerines
Ingredients
1tablespoongarlic powder
2tablespoonscurry powder
1/4cuppacked brown sugar
2teaspoonschili powder
1/2teaspoonground allspice
1/2teaspoonblack pepper
3poundsboneless pork shoulder
2tablespoonsvegetable oil
3/4cupapple cider vinegar
1/4cupWorcestershire sauce
1/4cupsweet and sour sauce
2teaspoonshot pepper sauce
1tablespoonliquid smoke
1/2teaspoondry mustard
1/4teaspooncayenne pepper
1medium onion, chopped
4clovesgarlic, minced
1/3cupwater or apple juice
Instructions
Combine the garlic powder, curry powder, 1 tablespoon of the brown sugar, chili powder, allspice and black pepper in a medium mixing bowl. Reserve 1 tablespoon of the spice mix; rub the remaining spice mix all over the pork. Wrap the pork in plastic wrap and refrigerate over night.
Heat oil in a large skillet over medium high heat. Add the pork and cook, turning to brown on all sides, this should take about 20 minutes. Transfer to a 4 to 5 quart slow cooker.
In a small bowl, mix together the vinegar, the reserved tablespoon of the spice mix, the remaining 3 tablespoons brown sugar, sweet and sour sauce, Worcestershire sauce, hot pepper sauce, liquid smoke, dry mustard, cayenne pepper, chopped onion and minced garlic. Pour mixture over pork in crock pot. Add 1/3 cup water or apple juice to drippings in skillet, with a wooden spoon stir to loosen up any particles in bottom of pan, pour water/juice mixture over pork in crock pot.
Cover and cook on low for 6 to 10 hours or until pork is fork tender. Remove pork from crock- pot, shred pork using two forks. Return shredded pork to crock-pot. Stir pork into juices in crock-pot. Heat on high for 1 to 2 hours.