By in Food

Recipe: Pulled Pork and Caramelized Onions

I tear out a lot of recipes or scribble them onto receipts I find in the bottom of my purse. I tore out a recipe in one of the military commissary magazines a long time ago, and unearthed it going through a box full of papers as I try to get organized.

I have a small pork roast up in the freezer that I am going to thaw soon to put into my crock-pot. This recipe may be just the ticket. Not only would it be perfect for pulled pork sandwiches, topped with coleslaw, I think it would be good as a filling for tacos. I am not sure how the oregano will be, and I do not usually purchase such things as the chili sauce, but I might try this recipe, as is. I tend to alter recipes, as the spirit moves me.

Thanks to the Eating Well magazine for this wonderful recipe. I will try it soon, and let you know how it turns out (with pictures).

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Ingredients :

  • 1 Tbsp. extra-virgin olive oil
  • 3 large onions, thinly sliced
  • 1/3 cup raw cane sugar, i.e. turbinado
  • 4 cloves garlic, minced
  • 1 tsp. dried oregano
  • 1 tsp. freshly ground pepper
  • 1/2 tsp. salt
  • 1/3 cup cider vinegar
  • 1 cup chili sauce, i.e. Heinz brand
  • 1 1/2-3 tsp. minced chipotle chile in adobo sauce
  • 3 lbs. boneless pork shoulder or butt roast, trimmed of fat

Instructions:

  1. Heat oil over medium-high heat in large skillet. Add onions and cook until they begin to soften, stirring occasionally, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly, until onions are golden brown, 6 to 8 minutes. Add garlic, oregano, pepper, and salt and cook for 1 more minute. Add vinegar and bring to a boil, cooking until mostly evaporated, a minute or less. Remove from heat, and stir in chili sauce, and chipotles to taste.
  2. Place pork in 4-quart (or larger) slow cooker, and cover with the sauce. Cover and cook until the pork is nearly falling apart, 4 hours on high or 8 hours on low.
  3. Transfer to cutting board, and use two forks to shred the meat. Stir back into the sauce.
  4. Makes 8 servings, 1 cup each.

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© Copyright 2015 - Coral Levang. All Rights Reserved

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Image Credit » https://pixabay.com/en/recipe-label-icon-symbol-spoon-575434/ by OpenClipartVectors

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Comments

Feisty56 wrote on August 2, 2015, 12:09 PM

This sounds very hearty and flavorful. I look forward to your version of it and the photos...oh, the photos. lol

LeaPea2417 wrote on August 2, 2015, 12:12 PM

That sounds very tasty and I really like pulled pork sandwiches, putting pulled pork in tacos would be good (or even putting into burrito wraps would be good).

CoralLevang wrote on August 2, 2015, 12:19 PM

Well, I'm not sure what I will do. I don't buy things like the chili sauce, nor do I have catsup/ketchup in my house, so will figure something else out....or just spring for the ingredients called for.

CoralLevang wrote on August 2, 2015, 12:28 PM

Oh, yum. It does sound good.

CoralLevang wrote on August 2, 2015, 12:29 PM

Actually, this recipe was designed to help a guy in Florida, so I don't know how "west coast" it is. LOL

DWDavisRSL wrote on August 2, 2015, 1:39 PM

The recipe sounds good but I'm partial to eastern NC pulled pork barbecue. I look forward to your photos.

Last Edited: August 2, 2015, 2:29 PM

MegL wrote on August 2, 2015, 1:42 PM

That sounds tasty and I like the idea of making most of my own sauce, in a different way from usual.

CoralLevang wrote on August 2, 2015, 1:52 PM

I'm not sure what NC pulled pork is. I didn't know that every single state had its own.

CoralLevang wrote on August 2, 2015, 1:53 PM

I thought it sounded good, too, but we have had a couple of southerners here being awfully critical of it, without a reason why or new recipes. LOL

DWDavisRSL wrote on August 2, 2015, 2:26 PM

I don't know about every state, but here in NC we have two types. In eastern NC we enjoy a vinegar based sauce on our pit cooked pork barbecue. In the western part of the state they have Lexington style pulled pork barbecue, which is basically eastern style with a tomato sauce added. In Memphis, TN they use a dry rub instead of a sauce.

DWDavisRSL wrote on August 2, 2015, 2:29 PM

Just for the record, ma'am, I was not being critical, and believe I even said the recipe looked good. If you made your recipe without the chili sauce and chipotle sauce, you would have something approximating ENC barbecue. You'd have to add some red pepper flakes to liven it up a bit.

CoralLevang wrote on August 2, 2015, 3:00 PM

I like vinegar, so I think that style is probably my pref. What I do not care for is the bbq that tastes like a lot of sugar.

DWDavisRSL wrote on August 2, 2015, 6:08 PM

I know what you mean. Pork barbeque should not be sweet.