Orange Marmalade From Spain
Serve the pulled pork with coleslaw and pickles, or mound it on hamburger buns and top with coleslaw and thinly sliced onion and dill pickles.
INGREDIENT :
- 1 small onion, finely chopped
- 1 cup ketchup
- 1/4 cup dark brown sugar
- 3 tablespoons cider vinegar
- 2 tablespoons molasses
- 1 tablespoon Dijon mustard
- 2 teaspoons sambal oelek or other chile sauce
- 4 1/4 pounds boneless pork shoulder, trimmed and cut into 4 pieces
- Kosher salt
- Freshly ground black pepper
RECIPE DIRECTION :
- Gather the Ingredients.
- In a medium bowl, mix the onion with the ketchup, brown sugar, cider vinegar, molasses, mustard, and sambal oelek.
- In a slow cooker, cover the pork with the ketchup mixture. Cook on high until the pork is very tender, about 6 hours.
- Transfer the pork to a work surface and, using 2 forks, shred the meat.
- Pour the sauce into a large saucepan and bring to a boil. Cook over high heat until thickened, about 15 minutes.
- Stir the shredded pork into the sauce, season with salt and pepper, and serve.
