Serves 8 to 10
- 1 cup ketchup
- 1 cup brown sugar
- ⅔ cup apple cider vinegar
- 1 tablespoon mesquite seasoning
- 1 large onion, thinly sliced
- 1 large apple, peeled, cored, and thinly sliced
- 5- to 6-pound bone-in pork shoulder roast
- In a medium-size bowl, add ketchup, brown sugar, apple cider vinegar, and mesquite seasoning, and stir to combine. Divide the mixture in half. Place half in the refrigerator; set aside the other half.
- In a slow cooker, add onion, apple and pork. Pour unrefrigerated half of mixture over pork. Cover and cook on high for 4 to 5 hours, or on low for 8 to 9 hours. (Note: Pork will be done when the bone pulls away from the meat.) Discard the bone and place pork on a cutting board, then shred the meat using two forks. (Note: If pork doesn’t easily shred, it needs to be cooked longer.)
- Strain the remaining liquid from the slow cooker; reserve ½ cup liquid and discard the rest. Make sure to also reserve onion and apple. Add onion and apple back to the slow cooker along with the shredded pork and reserved ½ cup liquid. Mix in the remaining ketchup mixture and heat for 15 to 20 more minutes. Keep on warm and serve with slaw and hamburger buns or potato rolls.
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