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Slow-Cooker Jalapeño Pulled Pork

This straightforward yet flavorful recipe combines elements of carnitas, barbecue pulled pork, and Vietnamese caramel pork to create a unique fusion of sticky, sweet, and spicy pulled pork. By braising browned pork shoulder in a slow cooker with pickled jalapeño brine and fish sauce, the meat becomes exceptionally tender while absorbing deep savory flavors. The cooking liquid is then simmered with brown sugar and pickled jalapeño slices to form a rich glaze that coats the tender, pull-apart meat with a perfectly balanced sweetness and spice. This dish is versatile and can be enjoyed over rice, tucked inside tortillas, or served on burger buns.
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Prep Time 15 minutes
Cook Time 5 hours 45 minutes
Total Time 6 hours
Servings: 6 People
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tablespoons grapeseed or vegetable oil
  • 2½ to 3 pounds boneless pork shoulder cut into approximately 2-inch pieces
  • Salt to taste
  • 1 12-ounce jar of pickled jalapeño slices
  • 2 tablespoons fish sauce
  • ½ cup brown sugar

Method
 

  1. Sear the Pork
  2. Begin by heating the oil in a large Dutch oven over medium-high heat. Lightly season the pork pieces with salt, then add them to the pot in batches, ensuring they aren’t crowded. Sear the pork on all sides until browned, about 8 to 10 minutes. Once browned, transfer the pork to a 5- to 8-quart slow cooker. Pour off any excess fat from the pot but be sure to reserve it; do not wash the pot.
  3. Slow-Cook the Pork
  4. Add the pickled jalapeño brine to the slow cooker, approximately ¾ cup, and then stir in the fish sauce. Cover the cooker and cook on low heat for 4 to 6 hours, or until the pork shreds easily with a fork.
  5. Make the Glaze
  6. After the pork has cooked, spoon off the fat from the liquid in the slow cooker. Pour 1 cup of this liquid into the reserved Dutch oven, then stir in the brown sugar and pickled jalapeño slices, adjusting the quantity to suit your heat preference. Simmer the mixture over medium-high heat, scraping the pot’s bottom, until the sauce thickens and reduces by half, about 7 to 9 minutes, resulting in a syrup-like glaze.
  7. Shred the Pork and Combine
  8. Using two forks, shred the pork directly in the slow cooker into bite-sized pieces. Once the pork is shredded, stir the reduced sauce into the meat, ensuring it is well-coated. Serve and enjoy.