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1. Put the onion, leek, carrot, celery and
turnip into the cooking pot. Add the broth
and vinegar. Season the beef with the salt
and pepper and then nestle into the
vegetables with the liquid coming up
about
1
⁄3 of the way.
2. Cover and set the unit to Slow Cook on
Low for 12 hours.
3. Remove the beef and set aside on a
serving platter. Degrease the liquid if
necessary.
4. Slice the beef and place back into cooking
pot with the liquid and vegetables to warm
through.
Nutritional information per serving
(based on 6 servings):
Calories 276 (27% from fat) • carb. 6g • pro. 43g
• fat 8g • sat. fat 3g • chol. 123mg • sod. 414mg
• calc. 53mg • fiber 1g
Pulled Pork
A great component to any game day spread
– be it sliders, tacos or on top of white rice.
Settings: Brown/Sauté
Slow Cook
Makes 8 to 12 servings
Dry Barbecue Rub:
¼ cup packed light brown sugar
3 tablespoons chili powder
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black
pepper
5 to 6 pounds whole pork shoulder
(bone-in)
Barbecue Sauce:
1 teaspoon olive oil
1 medium onion, peeled and sliced
6 garlic cloves, peeled and finely
chopped
1 teaspoon Worcestershire sauce
1 cup chicken broth, reduced sodium
½ cup chili sauce (such as Heinz)
¼ cup cider vinegar
¼ cup molasses
2 tablespoons tomato paste
1 tablespoon light brown sugar
1 teaspoon instant espresso powder
1. Mix the rub ingredients together in a small
bowl. Rub all over the pork shoulder and
allow to marinate in a large baking pan or
in a 2-gallon resealable bag in the
refrigerator overnight.
2. After the pork has marinated, put the oil in
the cooking pot of the Multicooker set to
Brown/Sauté at 400°F. Once unit has
preheated, brown the pork well on all sides,
about 3 to 4 minutes per side. Remove
and reserve.
3. Reduce heat to 350°F and add the onion
and garlic; sauté until softened, about 3 to
5 minutes.
4. While the onion and garlic are cooking, mix
the rest of the ingredients together in a
small bowl until combined. Once the
vegetables have softenend, stir in the
sauce.
5. Bring sauce to a boil and add pork back to
pot; turn to coat in sauce and cover, switch
unit to Slow Cook on Low for 12 hours..
6. To serve, shred pork directly in pot, either
with tongs or gloved hands, into bite-size
pieces. Remove bones and discard. Shred
meat well into sauce to incorporate.
Nutritional information per serving
(based on 12 servings):
Calories 521 (61% from fat) • carb. 17g • pro. 33g
• fat 35g • sat. fat 12g • chol. 134mg • sod. 855mg
• calc. 56mg • fiber 1g