Pulled Pork

We've been eating chicken thighs but are changing it up for pulled pork this week. Little did I realize that I was going to have to make homemade ketchup for this recipe. Sigh.

7.5lb boneless pork shoulder (aka. Boston Butt)
1 chopped onion
6 minced garlic cloves
2 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp ground allspice
1 tsp celery salt
1/4 tsp ground cloves
1 tsp mustard powder
1 cup water

Mix the spices up and toss all of it into a giant slow cooker. Slow cook on high for 8 hours.

I tossed mine in around 1 pm on high and checked it around 7pm. I flipped it then pressured it for 5 minutes to make sure it got cooked since it's pork. I let it  slow cook on low until morning since I didn't want to deal with it at 8pm.

When it's done, you set aside the pork. Strain the broth add the following seasonings then set it to boil for a bit. Maybe 10 minutes. I got pretty distracted throughout the whole process. I'm really not sure how long it simmered.

For the sauce:
1/2 tsp ground allspice
1/4 cup prepared yellow mustard
1 tsp chipolte powder
1 Tbs smoked paprika
3 Tbs apple cider vinegar
3 Tbs ketchup

1 Tbs sweetener

When the pork is done, set it aside. Strain the broth add the seasonings. Set it to boil for a bit. Maybe 10 minutes. I got pretty distracted throughout the whole process. I'm really not sure how long it bubbled along. Stir the sauce into the "pulled" pork. It's better the second day. The flavors have time to mellow.

Finally the ketchup! The linked recipe calls for dried onions which I don't have.

1/2 c white vinegar
1/2 tsp celery salt
1/2 tsp whole cloves
1/4 tsp cayenne pepper
1 inch piece cinnamon stick, broken

14oz can tomato sauce

6oz tomato paste

Boil the vinegar with the spices in it. Strain the vinegar. Stir in the tomatoes. Simmer the ketchup until the tomatoes don't taste "raw." Five minutes, maybe?

Thankfully, that's it for the multi-recipe pulled pork.