Slow Cooker Pulled Pork
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs 15 mins
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Total Time
8 hrs 30 mins
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Servings
8 servings
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Calories
529 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Pulled Pork
Description
Slow Cooker Pulled Pork centers on a 3-pound pork butt roast cooked slowly in a specially prepared barbecue sauce. The sauce combines tomato paste and aged balsamic vinegar with smoked salt, black pepper, garlic powder, smoked paprika, and a sweetener like honey or stevia glycerite, giving the dish a nuanced balance of tangy, smoky, and sweet notes. Cooking the pork on low for eight hours makes it tender enough to shred easily with forks.
Once shredded, the meat is mixed thoroughly with the sauce and cooked a little longer on high to thicken the mixture, resulting in richly flavored pulled pork with a well-coated texture. The pork butt, chosen for its higher fat content compared to the shoulder or loin, stays moist throughout the long cooking process, making it preferable for this preparation.
This pulled pork can be served in sandwiches or alongside sides, offering a comfortable dinner option. It stores well in the refrigerator for up to four days, during which its flavors deepen, and can also be frozen for several months. When reheating, covering the pork helps maintain moisture. The use of smoked salt in the sauce is recommended to enhance the smoky flavor without adding complexity to the preparation.
Ingredients
- 3 pounds pork butt roast
Barbecue Sauce:
- 7 ounces tomato paste ¾ cup
- ¾ cup balsamic vinegar aged
- 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
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
- Choose pork butt (Boston butt) over pork shoulder or loin for better fat content and moisture retention during slow cooking.
- Smoked salt in the barbecue sauce enriches the overall smoky flavor and is worth sourcing for this recipe.
- Leftover pulled pork keeps well refrigerated for 3-4 days; reheat covered to avoid drying out.
- Freeze cooled leftovers for up to three months; thaw overnight in the fridge before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Serving | 6ounces | |
| Calories | 529kcal | 26% |
| Carbohydrates | 8g | 3% |
| Protein | 40g | 80% |
| Fat | 36g | 55% |
| Sodium | 882mg | 37% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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