Roasted Pulled Pork with Sweet-and-Spicy Sauce in VitaClay Fast Slow Cooker
Kids and grownups can easily help themselves to a delicious lunch with this tasty pulled pork platter.
Oven Roasted Pulled Pork Ingredients
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tbsp. paprika
Freshly ground black pepper
1 3 or 4-pound bone-in, skin-on pork butt or shoulder, cut into 3 pieces
1/2 c. apricot jam
2 medium onions, thinly sliced
4 jalapeños, seeded and thinly sliced
Thick-sliced white bread, for serving
1 c. apple cider vinegar
1/4 c. ketchup
1 tbsp. brown sugar
1 tbsp. granulated sugar
1/2 tsp. red pepper flakes
1 tsp. kosher salt
1/4 tsp. black pepper
Pulled Pork Directions
Combine cumin, coriander, paprika, 5 teaspoons salt, and 2 teaspoons pepper in a bowl. Cover a rimmed baking sheet with aluminum foil. Place pork on baking sheet and rub with spice mixture. Spoon jam on pork and turn to coat.
Scatter onions and jalapeños around pork.
Add 1 cup broth or water and all pork and ingredients into VitaClay pot. (Note, if use VM7800 models, add 3 cups water)
Use slow cooking-Stew function to cook for 2-3 hours or until pork shreds easily. (For VM7800 models, cook for 3 hours on Slow setting)
Transfer pork to a large bowl. Shred meat using two forks; discard bones, skin, and fat. Add onions, jalapeños, and meat juices from the clay pot, and toss to combine. Serve with bread and Sweet-and-Spicy Sauce alongside (reserving 1 cup meat sauce for Roasted Red Cabbage-and-Collard Green Slaw).
Sweet-and-Spicy Sauce Directions
Whisk together apple cider vinegar, ketchup, brown sugar, granulated sugar, red pepper flakes, kosher salt, and black pepper in a sauce pan.
Bring to a simmer and stir until sugar is dissolved.Makes 1 1/4 cups.