I love pulled pork, but I’ve been doing it the same way for so long, I thought it was time for a change in flavor. I got my inspiration for this recipe from Sandra Lee. I know alot of people don’t seem to like her at all, but I do like the ideas behind many of her recipes. I made some changes from her original recipe to something that was better suited to our tastes and a little more “homemade.” The sauce has a great Hawaiian flavor with added pineapple juice and teriyaki sauce. It’s a little sweet and little spicy. You can adjust the amount of sriracha to get the spicy flavor just the way you like it. We added 3 tablespoons, and it wasn’t too spicy for my son to enjoy a huge sandwich.
I’m off shopping today to get my son his first cowboy hat. We’re going to our first rodeo since I think ’98, the Silverspurs Rodeo. I can’t wait to see the girls barrel racing, that’s my favorite event. However, they have a new event to me, muttin bustin’, an alternative for the little cowboys and cowgirls. This is, as described by their site, little kids riding on the back of adult sheep bareback for at least 8 seconds. Sounds too precious for words.
Yield: Serves 4
1 - 3.5 lb pork shoulder, boston butt
1 large onion, chopped
1 tablespoon smoked paprika
1 teaspoon black pepper
1 - 6 oz can tomato paste
1 tablespoon or more hot chili sauce (sriracha) Optional
1 cup pineapple juice
1/4 cup soy sauce
1/4 cup teriyaki sauce
1/2 cup brown sugar
1 teaspoon freshly grated ginger
1. Add all ingredients but pork to crockpot. Stir well. Add pork. Turn crockpot on low and cook for 8 hours, or till when pork is falling apart.
2. Break pork up with a spoon, or shred with two forks. Sauce should be pretty thick, if it's still two thin, turn crock pot to high until it thickens.
