Pulled pork
SERVINGS: 13
PREPARATION: 10 minutes
INGREDIENTS:
- 1 can of Cordon Bleu Slow Cooker Sauce for Pulled Pork.
- 3½ lbs of boneless pork shoulder roast, trimmed.
- 2/3 cup of brown sugar.
PREPARATION METHOD:
Slow Cooker
- Place the pork in the slow cooker.
- In a bowl, mix 2/3 cup of brown sugar with the slow cooker sauce.
- Pour the sauce mixture over the pork.
- Cover and cook on low heat for 8 hours or on high heat for 4 hours.
- Transfer the meat to a bowl. Using 2 forks, shred the meat.
- Return the shredded meat to the slow cooker and mix with the sauce.
Multicooker
- Place the pork in the pressure cooker.
- In a bowl, mix 2/3 cup of brown sugar with the slow cooker sauce.
- Pour the sauce mixture over the pork.
- Secure the lid and set the valve to sealing position. Set to cook for 60 minutes on meat/stew function.
- When done, quick-release the pressure. Open the lid once pressure inside the pot is completely released (check manufacturer’s manual for safe operating directions).
- Transfer the meat to a bowl. Using two forks, shred it and mix it with the sauce.
Oven
- Preheat the oven to 320°F.
- In a bowl, mix 2/3 cup of brown sugar with the slow cooker sauce.
- Cut the pork shoulder into 2 or 3 pieces and place them in an ovenproof dish.
- Pour the sauce mixture over the pork.
- Cover and place it in the oven for 3h30.
- Remove the dish from the oven and, using 2 forks, shred the meat and mix it with the sauce.
- Cover and return the dish to the oven for an additional 1 hour.
