Wednesday, April 25, 2012

Slow Cooker Sunday

10 Hour slow cooker pulled pork I used pork loin but most say to use pork butt or pork shoulder. I smothered it in pureed garlic, salt, pepper, and brown sugar. I put evoo, a splash of rice vinegar, soy sauce and red wine vinegar. I let it cook on high for 3 hours and then I added half a jar of Momofuku braising sauce (from Williams Sonoma) and continued to slow cook on low for 6 more hours. I then shredded it up by simply pulling it apart, added a little more sauce and mixed it up. This was amazing!

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