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Kansas City Molasses Pulled Pork
Andre Lewis

Kansas City Molasses Pulled Pork

This red, sticky pork lands on the sweet side but still has cider vinegar and chile powder underneath. The homemade sauce is divided, with a little flavoring the braise and the rest cooked separately so it does not scorch. Add it gradually after pulling; shoulder should taste like pork, not only sauce.
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Prep Time 30 minutes
Cook Time 8 hours 30 minutes
Total Time 9 hours
Servings: 10
Ingredients Method

Ingredients
  

  • 4 1/2 lbs boneless pork shoulder cut into 3 pieces
  • 2 1/2 tsp kosher salt
  • 1 tbsp smoked paprika
  • 2 tsp chili powder
  • 1 tsp black pepper
  • 1 large onion chopped
  • 1 cup ketchup
  • 1/3 cup unsulfured molasses
  • 1/4 cup apple cider vinegar
  • 2 tbsp packed dark brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp dry mustard
  • 1/2 cup low-sodium chicken broth

Method
 

  1. Combine the salt, paprika, chili powder and black pepper and rub the mixture over the pork.
  2. Put the onion in a 6-quart slow cooker and arrange the pork over it.
  3. Whisk the ketchup, molasses, vinegar, brown sugar, Worcestershire and dry mustard until smooth.
  4. Stir 1/3 cup of the sauce into the broth, pour it around the meat and refrigerate the remaining sauce.
  5. Cover and cook on low until the shoulder pulls apart without resistance, 8 to 8 1/2 hours.
  6. Simmer the reserved sauce in a saucepan for 8 minutes while you transfer, defat and shred the pork.
  7. Return the meat to the cooker with 1/2 cup skimmed juices and enough warm sauce to coat it, then serve the rest alongside.