We have a tradition in our house where we crank up a crockpot of pulled pork right before we take off for Christmas Eve services. When you come home it smells great and helps fill your stomach. Then it is time for my Grandma’s coffee cake…but due to family rules I have been forbidden from sharing the recipe.
Still, here is a great crockpot pork recipe that is great for the CollegeCookBook because it is a dump and run kind of thing.
1 large yellow onion, halved and sliced
3/4 cup jarred tomato salsa (medium heat)
1/3 cup plus 2 Tbs. cider vinegar
1/3 cup packed light brown sugar
1 Tbs. ground cumin
1 Tbs. chili powder
One 4- to 4-1/2-lb. bone-in pork shoulder, trimmed
3 Tbs. tomato paste
Toasted hamburger buns, for serving
In a 4-quart slow cooker, combine the onion, salsa, 1/3 cup of the vinegar, the brown sugar, cumin, chili powder, and 1 tsp. salt. Add the pork shoulder and turn to coat. Cover the slow cooker and cook until the pork is fork-tender, 5 to 6 hours on high or 7 to 8 hours on low.
Transfer the pork to a cutting board. Using two forks, shred the pork. Discard the bone and fat. Put 1 cup of the juices and onions in a large bowl. Whisk in the tomato paste, the remaining 2 Tbs. vinegar, and 1 tsp. salt. Add the pulled pork and stir to combine. If the pork seems dry, add more juices as needed. Mound the pork on the toasted hamburger buns.
From: Fine Cooking.com