- 1 teaspoon extra-virgin olive oil
- 1 onion, thickly sliced
- 6 pounds pork butt roast
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 5 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 (6 ounce) can tomato paste
- 1/2 cup molasses
- 1/4 cup brown sugar
- 3 tablespoons Worcestershire sauce
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Pour 1 teaspoon olive oil into a slow cooker and arrange sliced onion over oil. Place pork roast over onion.
- Cook on Low until pork is very tender, 8 to 9 hours. Transfer roast to a platter and discard onion and liquid. Shred pork with two forks.
- Heat remaining 2 tablespoons olive oil in a stock pot over medium heat; cook and stir chopped onion, garlic, and red pepper flakes until onion is translucent, about 5 minutes. Add shredded pork, tomato paste, molasses, brown sugar, Worcestershire sauce, balsamic vinegar, salt, and black pepper; stir well. Cover and simmer until sauce is thickened, stirring occasionally, about 30 minutes.
05/03/2018
recipepes.com
Exquisite Pulled Pork, recipe
PT15M
PT1H
5
455 calories
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