Slow-Cooker Jalapeño Pulled Pork
Published Sept. 19, 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?
For the folks who find the fish sauce/ sugar reduction to have too much umami flavor. Try adding a tablespoon of apple cider vinegar and a tablespoon of lemon juice. These bright notes round out the earthy flavors. They build a very rich and complex profile.
I reduced the sugar by 1/2 per a suggestion here. I found the meat way too salty with very little sauce! Brine, fish sauce, lightly salting the meat proved way too much. My husband added sweet BBQ sauce. Any suggestions for serving the leftovers to make it palatable?
My pork shoulder must have been on a low fat diet. I didn't have much juice to add to the Dutch oven so I reduced the brown sugar to a couple of tablespoons as others suggested. The pork shredded perfectly and because I like the heat of the jalapeños I added about 4 or 5 tablespoons. I will definitely make this again as a nice change from traditional shredded pork.