Slow-Cooker Jalapeño Pulled Pork
Published September 18, 2024
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- About 6½ hours
- Prep Time
- 5 minutes
- Cook Time
- 6½ hours
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons 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
2 tablespoons fish sauce
½ cup brown sugar
Nutritional analysis per serving (4 servings)
24 grams carbs; 221 milligrams cholesterol; 895 calories; 30 grams monosaturated fat; 7 grams polyunsaturated fat; 20 grams saturated fat; 63 grams fat; 2 grams fiber; 1002 milligrams sodium; 55 grams protein; 21 grams sugar
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.
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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
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.
@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!
3 pounds of meat = 4 servings. I like the way you think, Ali Slagle. Any favorite brand of pickled jalapenos?
I used Boston Butt instead of shoulder because that was available. I did add a few fresh hot peppers from the garden and half an onion to the slow cooker before adding the meat. This recipe was dynamite! Just enough fire. We did not find the recipe to sweet at all. Served over some rice, and it was a hit with the whole family.
Excellent. Not spicy if mild Jalepenos are used. I added a few crushed cloves of garlic and cracked pepper to the braising liquid.
This was very good. My only deviations were using pickled candied jalapeños which I felt worked really well with the savory pork, and I only used about 1/4 c of brown sugar, maybe a bit less. I used in a small flour tortilla with some cilantro, and it was perfect. I would make again.