Slow-Cooker Jalapeño Pulled Pork
Published Sept. 18, 2024
- Total Time
- About 6½ hours
- Prep Time
- 5 minutes
- Cook Time
- 6½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons grapeseed or vegetable oil
- 2½ to 3 pounds boneless pork shoulder, cut into roughly 2-inch pieces
- Salt
- 1(12-ounce) jar pickled jalapeño slices
- 2tablespoons fish sauce
- ½cup brown sugar
Nutritional analysis per serving (4 servings)
895 calories; 63 grams fat; 20 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 7 grams polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 21 grams sugars; 55 grams protein; 1002 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven, heat the oil over medium-high. Sprinkle the pork lightly with salt. Add to the pot, in batches if necessary to keep from crowding, and sear until browned on all sides, 8 to 10 minutes. Transfer to a 5- to 8-quart slow cooker. Pour off any excess fat from the pot, then reserve and don’t wash the pot.
- Step 2
Hold the pickled jalapeños back with your fingers and pour the brine into the slow cooker (about ¾ cup). Add the fish sauce. Cover and cook on low until the meat shreds easily when pulled with a fork, 4 to 6 hours.
- Step 3
Spoon off the layer of fat from the liquid in the slow cooker, then pour 1 cup of the liquid from the slow cooker into the reserved Dutch oven. Add the brown sugar and 2 to 4 tablespoons pickled jalapeño slices, depending on heat preference. Simmer over medium-high, scraping the bottom of the pot, until the mixture reduces by half and resembles maple syrup, 7 to 9 minutes.
- Step 4
Working right in the slow cooker, use two forks to shred the meat into large, bite-size pieces. Stir the sauce into the pork.
Private Notes
Comments
My changes to make it easier (and more flavorful) with only 3 ingredients: 1. Sear pork as instructed then put in instant pot. 2. Add 1 jar of TJ pickled jalapenos - brine and jalapenos. 3. Double the fish sauce amount. Omit brown sugar. 4. Set high pressure for 30min (or 4-6 hours in crockpot). Once done, shred pork in sauce.
@carolyn — Pepperoncini are a decent sub here - they bring less heat and some of same vinegary brine @JSON - soy sauce has some of the same umami without the fish. Worcestershire would be a little better, but also has fish in it, so I’m assuming that’s a no go. Made this with the sweet jalepenos you can get at Trader Joe’s and their brine made a real difference - yum!
3 pounds of meat = 4 servings. I like the way you think, Ali Slagle. Any favorite brand of pickled jalapenos?
I added about half the amount of brown sugar. We both thought it was too sweet.
Instead of the 12oz jar I used a 7oz can of picked jalapenos (very ubiqitious here in Southwern CA)... and used all of the liquid (i.e. a tad more than 3/4 cup of brine), plus the 2 Tbsp of fish sauce, and also a tiny splash of Liquid Smoke. I ended up chickening out, and didn't end up using any of the japapenos in the sauce: the flavor was just too nice as-is to muddy things with any jalapeno vegetal notes (in my opinion). Significant Other's verdict? "Oh wow!! This is amazing!" :)
Delicious!!! I cut down on the sugar per other reviewers and added more jalapeno but other than that followed exactly. A winner! Served with cole slaw as a taco