Slow Cooker Pulled Pork & Pimiento Cheese

Slow Cooker Pulled Pork & Pimiento Cheese

  • TOTAL PREP TIME495 minutes
  • SERVINGS8
  • DEGREE OF DIFFICULTYMedium

Ingredients

  • 3 pound boneless pork shoulder
  • 2 tablespoons ketchup
  • 2 tablespoons brown sugar packed
  • 1 tablespoon red pepper flakes or more to taste
  • 1 1/4 cups cider vinegar divided
  • 1 1/2 teaspoons salt divided, or more to taste
  • 1 red onion quartered and thinly sliced
  • 8 soft buns split horizontally
  • 8 ounces Cheddar cheese coarsely shredded (about 2 cups)
  • 4 ounces cream cheese at room temperature
  • 1 4-oz jar sliced or diced pimentos drained (about 1/2 cup)
  • Salt and pepper
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Preparation

In a medium bowl, combine ketchup, brown sugar, red pepper flakes, 1/2 cup of the vinegar and 1/2 of the teaspoon salt, stirring to dissolve the sugar and salt. Pour vinegar mixture into a slow cooker and add pork. Cover and cook until pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high, ideally turning the meat halfway through.

Meanwhile, in a medium nonreactive bowl, combine remaining 3/4 cup of vinegar and remaining 1 teaspoon of salt, stirring to dissolve the salt. Stir in onion and set aside at room temperature, stirring occasionally, for 2 hours. Set aside in the refrigerator until ready to serve.

For the pimiento cheese: In the bowl of a food processor, combine cheddar cheese and cream cheese, pulsing to combine. Add pimientos and pulse to coarsely chop. Add salt and pepper to taste. Set aside in the refrigerator until ready to serve.

Transfer the cooked pork to a cutting board and let rest 10 to 15 minutes. Use two forks to shred the meat into bite-sized pieces. Moisten/season with cooking juices, red pepper flakes, and salt to taste.

Drain onions, setting them aside and discarding the marinade. Spread the pimiento cheese on the bottom halves of the rolls. Top with pork and onions and serve.


Serves 8

Suther Family

Meet the Suther Family

Blaine, Kansas

I started the farm in the 1970's with the vision of making it a successful family run business in rural America. Today I farm in partnership with my wife Micki, my father Ralph, and my bother Dan. My wife and I live on the farm. We have five children; Tracy, Audrea, Matt, Greg and Grace.

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