An easy recipe that makes for great sliders. We serve our pulled pork on squishy slider buns with a zippy slaw and B+B pickles
2.5-4 lb pork shoulder
1 large yellow onion, sliced
1-2 apples, sliced
¼ c. liquid (white wine, beer apple cider, stock)
3 cloves garlic, smashed
Kosher or sea salt
Pinch of chili flake
1 T oil
Heat 1 T oil in a cast iron pan on medium- high heat.
Sprinkle pork shoulder generously with salt
Sear pork on all sides in the cast iron, 2-3 min per side.
Place garlic, onion, apples, chili flake and liquid of your choice in the bottom of the crock pot. Nestle pork shoulder on top.
Cook on low for 8 hours or until the pork shoulder falls apart.
Remove the meat from the crock pot, put it on a cutting board and use a fork to pull it apart. Put the meat in a serving bowl.
Use a slotted spoon to remove all of the apples, onions and garlic from the bottom of the crock pot. Add these to the pork. Add kosher salt to taste. Add liquid from the bottom of the crock pot to the pulled pork as you see fit.
Serve on buns with pickles + slaw (see recipe below).
Quick red cabbage slaw
¼ red cabbage, thinly sliced
½ a red onion, thinly sliced
One apple, thinly sliced
Jalepeno, chopped, seeds + ribs removed ((Optional, but recommended)
Put everything in a bowl and toss with 1-2 T olive oil, 1-2 T rice vin and salt.