Slow Cooker Pulled Pork
User Reviews
5
Slow Cooker Pulled Pork
Description
This Slow Cooker Pulled Pork recipe begins with a dry rub made of black pepper, brown sugar, smoked paprika, coarse salt, and cayenne pepper pressed into an 8-pound pork shoulder. The meat is placed in a slow cooker and topped with a liquid mop of apple cider, Worcestershire sauce, vegetable oil, salt, and black pepper. It cooks on low heat (10 hours for bone-in, 8 hours for boneless) until tender.
Shortly before the meat finishes, a Carolina BBQ sauce is prepared by combining apple cider vinegar, ketchup, brown sugar, salt, crushed red pepper, and additional BBQ sauce in a saucepan and warming it. Once cooked, the pork is shredded, mixed with some cooking liquid and part of the BBQ sauce, and cooked again for 30 minutes to absorb flavors. The sandwiches are assembled on toasted, buttered buns and topped with coleslaw and additional sauce.
This pulled pork makes for a flavorful sandwich with moist, tender meat and a tangy, moderately spicy sauce. The recipe also includes steps to prepare the dish in the oven or make-ahead instructions, as well as freezing options for leftovers.
Visual guidance is available via a video link, and the pork can be reheated on high then kept warm. Freezing the sauce and pork separately for up to two months is also recommended for future meals.
Ingredients
For the Rub
- 3 tablespoon black pepper
- 3 tablespoon brown sugar
- 3 tablespoon smoked paprika
- 2 teaspoon coarse salt ie, sea salt
- 1 teaspoon cayenne pepper
- 1 to 8 lb pork shoulder ie, Boston butt, bone-in
For the Liquid Mop
- 1 cup apple cider
- 2 tablespoon Worcestershire sauce
- 2 teaspoon vegetable oil
- 1 tablespoon black pepper
- 1 tablespoon salt ie, sea salt
For the Carolina BBQ Sauce
- 1 ¼ cup apple cider vinegar
- ¾ cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ½ teaspoon crushed red pepper
- 1 cup BBQ sauce
For the Pulled Pork Sandwiches
- 8 Buns split, toasted and buttered
- coleslaw
Instructions
- Mix the ingredients for the rub in a small bowl.
- Mix the ingredients for the liquid mop in a medium bowl.
- Press the rub into the meat and place it in the slow cooker.
- Pour the liquid mop over the meat.
- Cook on LOW: Bone-in: 10 hours. Boneless: 8 hours.
- When the meat is almost done, put all the Carolina BBQ sauce ingredients in a medium saucepan and heat over medium heat for about 10 minutes. Set aside to cool.
- Carefully remove meat from the cooker.
- Discard all but about 1 cup of the liquid (set aside).
- Shred the meat from the bone using two forks.
- Place the meat back into the cooker and add the reserved liquid.
- Mix in 2 cups of the Carolina BBQ sauce and cook for another 30 minutes.
- Toast the buns on a grill or a hot skillet and then butter them, if desired.
- Place shredded pork onto toasted buns and top with extra sauce and coleslaw.
- Pass the remaining sauce in a separate dish.
Notes
- A video guide is available to assist with the process.
- The pork can be cooked in a 300°F oven in a covered Dutch oven for 3 hours as an alternative to slow cooking.
- Make the pulled pork up to 2 days in advance; reheat on high for about an hour before serving, then keep warm.
- Freeze the pulled pork and sauce separately for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 45g | 15% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 756mg | 32% |
| Potassium | 235mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 1100IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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