Adapted from: Brad Kamer
I don't like sauerkraut, so I'm not one to do the traditional Lancaster-county pork-and-sauerkraut New Years meal. BUT.... I will do the pork part. :) I made this pulled pork for a group of friends for gaming night tonight. You could certainly use a bottled BBQ sauce instead of making your own, but it really only takes a couple of extra minutes, and you probably have all the ingredients in your pantry already. The sauce in this recipe is a thin, vinegary sauce, which is what I like on pulled pork. You can top it with a thicker sauce at the end if you want.
1 Medium or large Sweet Onion, Chopped
3 Pounds Pork Shoulder, Trimmed of Fat
1/2 Cup Ketchup
1/3 Cup Worcestershire
1/3 Cup Apple Cider Vinegar
1 Tablespoon Ground Mustard
1 Tablespoon Garlic Powder
1/2 Teaspoon Smoked Paprika
1/4 Cup Brown Sugar
Dash Red Chili Pepper Flakes (I used Aleppo pepper)
Dash of kosher Salt and freshly ground black Pepper
1. Place chopped onions in bottom of crock pot.
2. Season pork with kosher salt and freshly ground black pepper. Place pork in crock pot on top of onions.
3. Whisk together all remaining ingredients. Pour over pork in the crock pot.
4. Cook for 8 to 10 hours on "low" or about 5 hours on "high"
5. After meat is cooked, use two forks to shred the meat. If there are any bones, please discard at this time.
6. Serve as is, or on sandwich buns, with or without coleslaw. Top with BBQ sauce if desired, or just scoop up some of the liquid from the pot.
Note: if short on time, you could also just use a bottled BBQ sauce instead of making your own.