Description
A savory twist on pulled pork featuring a slow-braised pork shoulder finished with a rich, velvety garlic cream sauce.
Ingredients
Scale
- 4 lb pork shoulder (pork butt)
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 1 cup chicken broth
- 2 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cloves garlic, minced
- 1 cup heavy cream
Instructions
- Heat oil in a skillet over medium-high heat and sear the pork shoulder on all sides until browned.
- Place sliced onions at the bottom of the slow cooker and set the seared pork on top.
- Pour chicken broth and Worcestershire sauce over the meat.
- Rub smoked paprika, salt, and pepper into the top of the pork.
- Cover and cook on low for 8 hours or high for 4-5 hours until the meat reaches 205F.
- Remove pork to a board and shred with two forks.
- Strain the cooking liquid into a saucepan, add minced garlic and heavy cream, and simmer for 5-7 minutes until thickened.
- Pour the garlic cream sauce over the shredded pork and toss to coat.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American