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    Recipes — boneless pork shoulder

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    Slow-Cooker Pulled Pork Sandwiches

    Perfect for a crowd, this moist pulled pork, slow cooked with Progresso™ chicken broth, cider vinegar and barbecue sauce, is topped with a crunchy slaw for an easy dish that will help both your kitchen and you keep your cool.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 4 hours 45 minutes
        •    Yield: Serves 4


        •    3 Tbsp light brown sugar
        •    2 tsp hot paprika
        •    1 tsp mustard powder
        •    ½ tsp ground cumin
        •    Kosher salt and freshly ground pepper
    1 (3- to 4-lb) boneless pork shoulder, trimmed of excess fat
        •   2 tsp vegetable oil
        •   ½ cup apple cider vinegar, plus more to taste
        •   3 Tbsp tomato paste
        •   6 potato buns
    Barbecue sauce and prepared coleslaw, for serving


    1. Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
    2. Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
    3. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
    4. Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

    This great family recipe is thanks to Food Network at http://www.foodnetwork.ca/recipe/slow-cooker-pulled-pork-sandwiches/17847/

    Pulled Pork

    Make yourself a pulled pork sandwich or pulled pork taco topped with extra BBQ sauce, or serve it as a savory side. Are you drooling yet?

    This meat is fall-apart tender! The marinade enhances the natural flavors of the pork. When you're done shredding the pork, pour as much of the remaining sauce over the pork as you like. Serve with more Baby Rays BBQ Sauce.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 8 hours
        •    Yield: Serves 8-10


        •    1 large onion
        •    6-7 lbs boneless Pork
        •    Shoulder Chuck Roast
        •    1 Tbsp salt
        •    1 tsp black pepper
        •    1 tsp paprika
        •    1 cup chicken broth
        •    1 cup your favorite BBQ Sauce (we used Stubb's Sticky Sweet)
        •    2 Tbsp liquid smoke, optional but nice
        •    2 Tbsp Worcestershire sauce
        •    3 large garlic cloves, pressed
        •    2 Tbsp brown sugar


    1. Chop 1 large onion and place it into the bottom of the slow cooker.
    2. Combine 1 Tbsp salt, 1 tsp pepper and 1 tsp paprika and generously sprinkle the pork roast. Massage the roast to rub the seasoning into the meat. Place meat over the onions.
    3. For the marinade, combine: 1 cup chicken broth, 1 cup BBQ sauce, 2 Tbsp liquid smoke, 2 Tbsp Worcestershire sauce, 2 Tbsp brown sugar and 3 pressed garlic cloves then stir to combine. Pour the marinade over the pork.
    4. Cover and set on low for 8 hours. Remove the meat to a large bowl and shred with forks. I nit-picked the heck out of it and remove all the fat. I hate finding surprises in my meat and love not having to inspect what I'm biting into.

    This great family recipe is thanks to Natashas Kitchen at https://natashaskitchen.com/2011/12/19/svetlanas-pulled-pork/