In Tennessee they mix the shoulder and the arm meat with a tomato-based sauce. In Texas they just use the shoulder, sometimes with no sauce at all. But here in California we’re going for a Heinz-57 recipe that features a classic pork shoulder. The key to this pulled pork is the Heinz-57 recipe, but make sure you properly slow cook the pork. Find out how after the jump…
This recipe came from the Heinz 57 site.
Heinz 57 Pulled Pork Recipe
- 1/2 cup Heinz 57® Sauce
- 1/4 cup Lea & Perrins® Worcestershire Sauce
- 2 Tbsp. Heinz® Yellow Mustard
- 1/4 cup firmly packed brown sugar
- 1/4 cup tomato paste
- 1 medium onion, chopped, or about 2 cups
- 3 1/2 lb. boneless pork shoulder blade roast, trimmed and cut into 4 pieces
- In a 5 to 6 qt. slow cooker, mix together 57 Sauce, Worcestershire Sauce, Mustard, sugar, tomato paste and onion. Season with salt and pepper if desired. Add pork, turning until well coated. Cover and cook on low heat setting for about 8 hours, or until pork is tender, turning occasionally.
- To serve, remove pork from slow cooker. Pull pork into shreds using two forks. Return pork to slow cooker and stir until well mixed with sauce. Spoon about 3/4 cup onto your favorite sandwich buns and serve immediately.
- Serves: 8
- Prep Time: 10 minutes
- Cook Time: 8 hours
TIP: Tip: : If preferred, cook on high heat setting for about 4 hours, or until pork is tender, turning occasionally.