Slow Cooker Deviled Pork Shoulder with Spicy Tomato Sauce Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and positioned on a stable, heat-resistant surface. Slice the yellow onions into uniform half-moons so they distribute evenly in the pot. Prepare your mustard-tomato wine sauce ahead of time, ensuring it is well-mixed and ready to pour.

Have your Espelette pepper measured and accessible. If the pork shoulder is cold, remove it from the refrigerator about 20 minutes before starting to take the chill off, but keep it at room temperature for no more than 30 minutes total.

Instructions

Assembling the Slow Cooker

1. 1Prepare the Slow Cooker
   Place the pork shoulder into the base of the slow cooker. Scatter the sliced onions evenly around the meat to ensure they cook down into the sauce while the pork tenderizes.
   Look for The pork should be sitting flat in the bottom of the slow cooker.
   Tip Ensure the pork is at room temperature for no more than 30 minutes before placing it into the slow cooker.

The raw pork shoulder is placed securely in the base of the slow cooker, and the sliced yellow onions are scattered evenly around it to ensure they cook down perfectly.

Seasoning and Sauce Application

2. 2Season and Add Sauce
   Sprinkle the Espelette pepper over the pork and onions. Pour the mustard-tomato wine sauce over the top, ensuring it covers the meat and onions thoroughly to lock in the moisture.
   Look for The sauce should coat the meat and settle around the onions.
   Tip Use a silicone spatula to scrape every bit of sauce from the measuring cup.

The Espelette pepper is dusted over the meat, and the mustard-tomato wine sauce is poured over everything, creating a flavorful, acidic environment that is ready for the long, slow simmer.

Cooking and Final Shredding

3. 3Slow Cook and Shred
   Cover and cook on low for 8 hours until the pork is fork-tender. Once finished, ensure the internal temperature reaches at least 145°F (63°C). Remove the pork, let it rest for 5 minutes, then shred it directly into the remaining sauce.
   Look for The meat should easily pull apart with two forks.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Shred the meat while it is still hot to better absorb the glossy sauce.

The pork is fully cooked, tender, and easily shredded with two forks. It is now coated in the thick, glossy sauce, ready to be served while steaming hot for dinner.

Common mistakes

A common mistake is overcrowding the slow cooker, which can lead to uneven cooking and excess liquid. Ensure there is enough space for the heat to circulate around the pork.

Another error is not allowing enough time for the meat to become tender; if you rush the process, the connective tissues will not break down, resulting in tough meat.

Finally, avoid lifting the lid too frequently during the cooking process, as this releases heat and moisture, significantly slowing down the cooking time.

How to tell it’s done

The pork shoulder is finished when it reaches an internal temperature of 145°F (63°C) and the meat pulls apart easily with the gentle pressure of two forks. The texture should be exceptionally tender, and the sauce should appear glossy and rich.

If the meat offers resistance when you try to shred it, continue cooking for another 30 minutes and recheck the internal temperature. Always allow the meat to rest for at least 5 minutes before shredding to ensure maximum juiciness.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest