Dinner
Pulled Pork with Caramelized Onions
Caramelized onions melt into a sweet-smoky sauce that gently braises the pork shoulder until every shred drinks in tangy vinegar, chili, and gentle chipotle heat. The meat turns silky and rich, perfect for scooping onto soft rolls or spooning over rice.
- Total
- 8 hr 15 min
- Prep
- 15 min
- Cook
- 8 hr
- Serves
- 8
Nutrition per Serving
- Calories
- 355
- Protein
- 25g
- Carbs
- 20g
- Fat
- 18g
- Fiber
- 3g
- Sugar
- 14g
- Sodium
- 664mg
Ingredients
- 1 tbsp extra-virgin olive oil
- 3 large onions, thinly sliced
- 1/3 cup raw cane sugar, such as Demerara or turbinado (see Notes)
- 4 clove garlic, minced
- 1 tsp dried oregano
- 1 tsp freshly ground pepper
- 1/2 tsp salt
- 1/3 cup cider vinegar
- 1 cup chili sauce, such as Heinz
- 1 1/2-3 teaspoons minced chipotle chile in adobo sauce (see Notes)
- 3 lb boneless pork shoulder or blade (butt) roast, trimmed
Instructions
- Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes more. Add garlic, oregano, pepper and salt and cook, stirring, for 1 minute. Add vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in chili sauce and chipotle to taste.
- Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low.
- Transfer the pork to a cutting board and shred using two forks. Stir back into the sauce.