|Pulled Pork and Sweet and Tangy Pickled Onions|
Occasionally you need a recipe that can be ready on the fly, is easy to make and people can serve themselves. This pulled pork recipe is great for crowds and is so easy. Just sear the pork, then pop it in the crock pot with the glaze and let it cook for about 5 – 6 hours depending on size. Then pull apart using gloved hands or forks and let people make their own sliders on little french rolls. The sweet and tangy pickled onions on top is a great substitute for coleslaw and is super easy to make. They can be made ahead up to a couple days in advance and stored in the refrigerator. These are great on salads, sandwiches, and especially on this pulled pork.
Pulled Pork with Pickled Onions – by Debra Crawford
1 – 5 Lb Pork Shoulder, Butt or other Pork Roast, trimmed of skin
1/2 – Cup Brown Sugar
2 – Tablespoons Red Wine Vinegar
1 – Teaspoon Worcestershire Sauce
1/2 – Teaspoon Liquid Smoke
1 – Tablespoon Dijon or your favorite mustard
1/4 – Cup Ketchup
1 – Teaspoon Salt
1/2 – Teaspoon Pepper
1 – Teaspoon Granulated Garlic
Trim pork and pat dry. In large fry pan, heat 2 tablespoons olive oil and sear pork on all sides. Place pork in a crock pot. Mix together the marinade and pour over the pork. Cover and cook on low for 5 – 6 hours or until pork pulls apart easily. Remove pork, and shred. Add the crock pot liquid to a saucepan and boil to reduce by 1/2. This makes a good sauce to pour back over the pork to keep it moist.
Pickled Onions By Debra Crawford
1 Large Yellow Onion (or 2 medium) sliced paper thin
1/2 Cup Sugar
1/3 Cup Red Wine Vinegar
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
2 – 3 Drops Red Food coloring (optional)
In a medium sized nonstick frying pan, dissolve sugar into the vinegar, stir in salt and pepper. Add the onions and mix thoroughly. Bring heat up to a simmer and simmer on low for 15 minutes. Add a few drops of food coloring if you want your onions more red in color. Refrigerate until ready to use.
|Sweet and Tangy Pickled Onions|