Slow Cooker Pulled Pork

Name: Slow Cooker Pulled Pork
Prep time: 15 min
Cook time: 8 h 15 min
Total time: 8 h 30 min
Yield: 8 servings
Ingredients: 3 pounds pork butt roast; 7 ounces tomato paste; ¾ cup aged balsamic vinegar; 1 teaspoon Smoked Salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; ½ teaspoon stevia glycerite

User Reviews

5.0

48 reviews

Excellent

Prep Time
15 mins
Cook Time
8 hrs 15 mins
Total Time
8 hrs 30 mins
Servings
8 servings
Calories
529 kcal
Course
Main Course
Cuisine
American

Slow Cooker Pulled Pork

Winston Campbell

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This foolproof recipe for slow cooker pulled pork features a really good (and easy) homemade BBQ sauce. It's one of my favorite weeknight dinners!

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Ingredients

Servings

3 pounds pork butt roast

Barbecue Sauce:

7 ounces tomato paste ¾ cup
¾ cup aged balsamic vinegar
1 teaspoon Smoked Salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon stevia glycerite or 2 tablespoons of honey

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Instructions

Place the pork in a 6-quart slow cooker pan.
In a medium bowl, whisk together the barbecue sauce ingredients (tomato paste, balsamic vinegar, smoked salt, black pepper, garlic powder, smoked paprika, and sweetener).
Pour the BBQ sauce over the pork and use your hands to make sure the pork is well-coated.
Cover and cook on LOW for 8 hours.
Carefully remove the lid (hot steam will escape). Increase the heat to HIGH. Use two forks to shred the meat and mix it well with the sauce (remove the butcher twine if needed).
Cover and cook until slightly thickened, 15-30 more minutes, then serve.

Notes

If you have a choice between pork shoulder (the lower part of the shoulder) and pork butt (the upper part), go with pork butt, aka Boston butt. It's tasty and fatty and won't dry out during the slow cooking process. Pork shoulder is best when making a pork roast.
I don't recommend using pork loin in this recipe. It's too lean and will produce drier, inferior results.
I'm not usually a fan of buying specialty ingredients. But in this recipe, I find that smoked salt greatly enhances the flavor of the BBQ sauce and of the entire dish. So it's highly recommended.
As with most slow-cooked meats, the leftovers are great. You can keep them in an airtight container in the fridge for 3-4 days. They taste great even on the last day, and in fact, they improve as the flavors are allowed to meld. To prevent them from over-drying, reheat them covered in the microwave.
You can also freeze the cooled leftovers for up to three months. Thaw them overnight in the fridge before reheating.