Long and Slow Pulled Pork

Long and Slow Pulled Pork on GF Skillet Biscuits

                     
For tonight's dinner we are having Long and Slow Pulled Pork on Gluten Free Skillet Biscuits. It is named so because it is cooked in a slow cooker  for 9 hrs at low to achieve the tender easy to pull apart texture. I is best made the day before and then let the wonderful sauce soak into the pulled apart pork in the fridge overnight.
Recipe By:Ellen Ennis-Davis
Servings   : 10  

  4 1/2        pounds  pork shoulder roast -- bone in
  1              can  tomato paste
  1              cup  water
  1/4           cup  apple cider vinegar
  1/4           cup  balsamic vinegar
  1/4           cup  grainy mustard
  1/4           cup  Worcestershire sauce
  1/4           cup  soy sauce, low sodium
  3/4           cup  brown sugar
  1              tablespoon  garlic powder
  4              tablespoons  chili powder

• If there is skin on the roast, cut it off leaving as much of the fat on as possible.
• In a bowl whisk together the tomato paste, water, brown sugar, Dijon, vinegars, Worcestershire sauce, soy sauce, garlic powder and chili powder.
• Pour 1/4  of the  sauce in the bottom of the slow cooker then place the roast in  fat side up. Pour remaining over the roast ensuring it is fully coated with sauce.
• Set the slow cooker on low, cook for 6 hrs or until meat thermometer reaches 200°f.
• Turn off the slow cooker and remove the pork to a cutting board.
• Mix the water into the sauce and strain it from the slow cooker through
• the strainer and return any meat solids to the slow cooker and discard all else. Set the strained sauce aside.
• Remove and discard the bone. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker. 
• Use a spoon to skim and discard the fat from the surface of the sauce. 
• Add sauce back to the slow cooker Stir gently until pork is well moistened. Taste and season with salt and pepper to taste. Serve right away or for maximum taste let sit overnight and warm up the next day.

Serve over bread, biscuit, buns or rice
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Per Serving (excluding unknown items): 442 Calories; 

29g Fat (58.1% calories from fat); 

28g Protein; 

18g Carbohydrate; 

2g Dietary Fiber; 

109mg Cholesterol; 

619mg Sodium.  

Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates.