I’ve done pulled pork before, and while unfortunately, I forgot to bust out the camera, while it lacks visual confirmation if you will, I can assure you, this recipe is amazing.
Hubs had bought a pork shoulder on sale a few days ago, and I finally got around to throwing it in the slow cooker – which by the way, was one of the greatest inventions ever. So while I couldn’t find the recipe I used last time, I googled around for one that included the homemade BBQ sauce and found this one over at Baking Bites. I whipped up some cole slaw (thank you Dole salad bags!) and we threw it all on some hamburger rolls (should have gotten better rolls – next time), and had a great southern inspired meal!
Slow Cooker Pulled Pork
5-6 lb. pork shoulder/pork butt
1 medium onion, thinly sliced
1 cup ketchup
2/3 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup tomato paste
3 tbsp Worcestershire sauce
3 tbsp mustard
2 tsp paprika
2 tsp garlic powder
pinch cayenne pepper
1 1/2 tsp salt
1 1/2 tsp ground black pepper
3/4 cup water
Place onion on the bottom of your slow cooker. Place pork shoulder, trimmed of any obvious excess fat, into slow cooker on top of onions.
In a large mixing bowl, whisk together all remaining ingredients to form the barbecue sauce. Feel free to adjust salt and pepper to taste, if necessary. Pour half of the sauce over the pork and cover. Set remaining sauce aside.
Cook over low heat for about 8 hours (or according to your slow cooker’s presets).
Remove pork to a large bowl and shred with two forks. Transfer meat back into slow cooker and cook for a few more minutes, until meat has soaked up the sauce. Pulled pork can be held on the “warm” setting in the slow cooker for serving.
Serve on soft sandwich rolls, topped with extra barbecue sauce.
Hubs was a HUGE fan. I added a bit more cumin and a touch of crushed red pepper to give a little heat to it but the sweetness combined with the savory heat made for a great sauce. I highly recommend this recipe – it’s incredibly easy to prepare and the slow cooker adds less clean up factor as well. We have plenty left so I’m sure we’ll be having this again at some point this week.