The name of this recipe comes from a restaurant in Alexandria Virginia where my husband and I ate pulled pork served this way. At the time, this combination of ingredients sounded pretty unusual to me. But it was delicious, and has become our favorite way of serving pulled pork. This is my attempt at recreating that flavor in a bowl, but with my own recipe.
Prep time – 15 minutes / Cook time – 5 hours
- 2 T. vegetable oil
- 3.5-4 lbs. boneless pork shoulder, cut into equal pieces
- 1 onion, finely chopped
- 1 c. apple cider vinegar
- 3/4 c. ketchup
- ½ c. molasses
- 1/2 c. brown sugar
- 1 T. Worcestershire sauce
- 1 T. Kikkoman
- 1 t. dry mustard
- 1 t. salt
- 1 t. freshly ground pepper
- 1/2 t. paprika
- 1/2 t. chili powder
Heat oil in large skillet over medium heat. Brown pork on all sides and transfer to a slow cooker. Add onion to same pan, cook until golden, about 7 minutes. Add vinegar, cook while stirring to scrape up brown bits. Stir in ketchup, molasses, brown sugar, Worcestershire, Kikkoman, mustard, salt, pepper, paprika, and chili powder. Cook, stirring occasionally, until mixture begins to bubble, about 2 minutes. Pour over pork in slow cooker. Cook pork on high until pork is tender, 4-5 hours. Pork can be also be cooked on low for 8-10 hours, if a longer duration is needed. Transfer pork to cutting board, shred discarding fat. Strain sauce through fine mesh strainer, skim excess fat from sauce. Pour sauce over shredded pork, stir to combine. Serve over egg noodles, topped with sour cream, cheddar cheese and chopped green onions.
