Slow Cooker Maple Citrus Sweet Potatoes
Slow Cooker Sausage & White Cheddar Breakfast Casserole
Slow Cooker Triple Berry Crisp
Slow Cooker Coconut Rice Pudding with Fresh Mango
Slow Cooker Spicy Steak Fajitas
Slow Cooker Tequila Lime Chicken
Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry
Crock Pot Halloween Ghoul ash

Slow Cooker Halloween Pulled Pork Ghoul-ash

  • Cooking Time:

    6-8 hours
  • Servings:

    8-10

Ingredients

canola or olive oil, for cooking with
4-5 lb. pork shoulder, preferably bone-in
1 large purple onion, halved and thinly sliced
1 red pepper, seeded and chopped
1 yellow or orange pepper, seeded and chopped
2-3 hot chile peppers, seeded and finely chopped
3 garlic cloves, crushed
1 tsp. hot or 1 T. mild smoked paprika
19 oz. can diced tomatoes, undrained
1/4 c. red wine vinegar
1 T. brown sugar
salt & pepper to taste
½ cup sour cream or crème fraiche (optional- spike with lemon zest and a handful of chopped fresh parsley)

 

  1. For adults with a sense of humor, with this recipe you are sure to be a hit with this Hal­loween Pulled Pork Ghoul-ash, one of the best slow cook­er pulled pork recipes around!
  2. Heat a driz­zle of oil in a heavy skil­let set over medi­um-high heat and brown the pork shoul­der on all sides.
  3. Trans­fer it to a slow cook­er or Dutch oven. (If you want to cook this in the oven instead of the slow cook­er, pre­heat oven to 325°F.)
  4. Add the onions to the pan and cook until they start to turn brown; add them to the Dutch oven or crock pot; dit­to the pep­pers, chile pep­pers and gar­lic. Add them to the pork and onions, and add the papri­ka, toma­toes, vine­gar and sug­ar as well.
  5. If you are using a crock pot, set it on low for 6–8 hour or if you are using the oven put a lid on the pot and put it in for about 3 hours. Take the lid off and test the meat – it should pull apart eas­i­ly with a fork.
  6. Remove any bones and con­tin­ue cook­ing with the lid off if you’d like to thick­en the sauce. Skim any fat from the sur­face, or cool the pork com­plete­ly, then refrig­er­ate it overnight; this makes it eas­i­er to pull the solid­i­fied fat from the sur­face, and it always tastes bet­ter reheat­ed the next day, after the fla­vors have had a chance to improve.
  7. Using two forks, shred the meat and dis­trib­ute it through the sauce. Sea­son with salt and pep­per.

Serve over brown rice or split warm corn­bread, topped with a dol­lop of sour cream or crème fraiche.

NOTE: Left­overs are grand, and freeze well.

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!

XOXO,

Jenn

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

Leave a Reply

avatar
  Subscribe  
Notify of

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

Crockpot Books

Get Crocked: Fast & Easy Slow Cooker Recipes

Read More

Sign up for my Newsletter!

Get the best slow cook­er recipes, tips & tricks right to your inbox!
PLUS be the first to know about my give­aways and con­tests!

  • This field is for val­i­da­tion pur­pos­es and should be left unchanged.
Top
Share
Tweet
Pin
+1
0 Shares