Name: Smoked Paprika Pulled Pork
Prep time: 30 min
Cook time: 630 min
Total time: 660 min
Yield: 8 Portionen
Ingredients: 1 tsp vegetable oil; 4 pound pork shoulder roast; 1 cup barbecue sauce; 0.5 cup apple cider vinegar; 0.5 cup chicken broth; 0.25 cup light brown sugar; 1 tbsp prepared yellow mustard; 1 tbsp Worcestershire sauce; 1 tbsp chili powder; 1 piece extra large onion, chopped; 2 clove garlic, crushed; 1.5 tsp dried thyme; 8 piece hamburger buns, split; 2 tbsp butter

Cook Time

11 h

Servings

Difficulty

Easy

Prep Time

30 Min

This Thermomix® recipe for Smoked Paprika Pulled Pork is ready in 11 h and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

Dieses Pulled Pork ist ein absoluter Knaller für jede Party oder ein gemütliches Abendessen! Das Geheimnis liegt in der langen Garzeit, die das Fleisch butterzart macht und die Aromen voll entfaltet. Ich mache es gerne im Herbst, wenn es draußen kühler wird. Die Kombination aus geräuchertem Paprika, Apfelessig und einem Hauch Süße ist einfach unwiderstehlich. Perfekt für Burger, Sandwiches oder einfach pur mit einem frischen Salat. Lässt sich super vorbereiten und ist ideal zum Einfrieren – so hat man immer einen Vorrat für spontane Gäste!

Ingredients (14 ingredients)

1 tsp vegetable oil
4 pound pork shoulder roast
1 cup barbecue sauce
0.5 cup apple cider vinegar
0.5 cup chicken broth
0.25 cup light brown sugar
1 tbsp prepared yellow mustard
1 tbsp Worcestershire sauce
1 tbsp chili powder
1 piece extra large onion, chopped
2 clove garlic, crushed
1.5 tsp dried thyme
8 piece hamburger buns, split
2 tbsp butter

Preparation (7 steps)

Chop onion and garlic

Thermomix® Setting

3 sec/Speed 5

Place 1 extra large onion, chopped, and 2 large cloves garlic, crushed, into the mixing bowl and chop for 3 Sec./Stufe 5.

Prepare the pork

Thermomix® Setting

10 sec/Speed 3

Pour 1 teaspoon vegetable oil into the bottom of a slow cooker. Place 1 (4 pound) pork shoulder roast into the slow cooker. In the mixing bowl, add ½ cup apple cider vinegar, ½ cup chicken broth, ¼ cup light brown sugar, 1 tablespoon prepared yellow mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon chili powder, and 1 ½ teaspoons dried thyme. Mix for 10 Sec./Stufe 3.

Pour sauce over pork

Pour the sauce from the mixing bowl, along with 1 cup barbecue sauce, over the pork roast in the slow cooker. Cover and cook on Low for 10 to 12 hours or High for 5 to 6 hours until pork shreds easily with a fork. This step does not involve the Thermomix.

Shred the pork

Remove pork from the slow cooker, and shred the meat using two forks. Return shredded pork to the slow cooker, and stir to combine with juices. This step does not involve the Thermomix.

Melt butter

Thermomix® Setting

2 min/122°F/Speed 1 50

Place 2 tablespoons butter into the mixing bowl and melt for 2 Min./50°C/Stufe 1.

120

Toast buns

Spread the inside of both halves of 8 hamburger buns with the melted butter. Toast buns, butter-side down, in a skillet over medium heat until golden brown. This step does not involve the Thermomix.