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
Advertisement
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.
Powered by
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
@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!
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.
3 pounds of meat = 4 servings. I like the way you think, Ali Slagle. Any favorite brand of pickled jalapenos?
This tastes like the preparation would be so much more involved! I had tenderloin so used that instead of shoulder. Threw caution to the wind and used hot pickled jalapeños with a tad extra sugar to even it out. The rebel/lazy girl in me also said “screw it” and dumped everything in the slow cooker at once. Six hours later? Divine sweet and spicy fall apart pork that was delicious with roasted sweet potatoes. A definite keeper!
Great flavor. Made exactly as the recipe except with pork loin. I probably should not have cubed it since everyone said the meat was too dry. Searing as one piece might have made it more tender. Great recipe though.
Really good and easy. I followed the recipe with the following additions/changes. 5 lbs pork shoulder cut into big chunks, browned in dutch oven and cooked in instant pot for 90 minutes on high. I added a cup of chicken stock to the instant pot. For the sauce, I added juice from 1 lime, a teaspoon of fish sauce and of tamari. Served on top of rice and topped pork with extra jalapenos, green onion and cilantro.