Slow-Cooker Jalapeño Pulled Pork

Preparation

1. 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.

2. 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.

3. 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.

4. 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.