Slow Cooker Pulled Pork with Alabama White BBQ Sauce
User Reviews
5
Slow Cooker Pulled Pork with Alabama White BBQ Sauce
Description
This Slow Cooker Pulled Pork features a Boston Butt seasoned with a blend of brown sugar, chili powder, salt, cumin, smoked paprika, garlic powder, and onion powder. It is cooked over sliced onions and garlic in chicken broth, slowly simmering until the pork is extremely tender and shreddable. The dry rub and slow cooking develop deep savory flavors and a tender texture.
The accompanying Alabama White BBQ Sauce combines mayonnaise, apple cider vinegar, brown sugar, black pepper, salt, cayenne, and lemon juice. This sauce is creamy, tangy, and mildly spicy, providing a contrasting flavor to the rich pulled pork. The pork is shredded and mixed back into the cooking juices before serving.
Ideal for sandwiches, this pulled pork can also top salads, tacos, baked potatoes, and more. The recipe suggests flexibility with the braising liquid and options for added spice. Cooking times may need adjustment based on slow cooker heat and meat size. Leftovers freeze well, making it convenient for multiple meals.
Oven braising is an alternative method if a slow cooker is unavailable, roasting at 325°F for about 5-6 hours. Properly cooked pulled pork reaches an internal temperature of 205°F and shreds easily, avoiding toughness.
Ingredients
FOR THE PORK:
- 1 yellow onion large, thinly sliced
- 4 teaspoons garlic minced, fresh
- 1 cup chicken broth low-sodium
- 2 tablespoons dark brown sugar packed
- 2 tablespoons chili powder
- 2 tablespoons kosher salt, plus more as needed
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 (6-7 lb.) Boston Butt or sub with boneless, bone-in or pork shoulder
FOR THE WHITE BBQ SAUCE:
- 2 cups mayonnaise
- ½ cup apple cider vinegar
- ¼ cup light brown sugar or dark brown sugar
- 1 teaspoon black pepper
- ½ teaspoon kosher salt or more to taste
- ½ teaspoon cayenne pepper
- lemon juice juice from ½ of a lemon
Instructions
Prepare the White BBQ Sauce:
- Place all sauce ingredients in a large bowl and whisk until smooth. Cover and refrigerate until ready to use (it will stay good in the refrigerator for up to 2 weeks).
Prepare the Seasoning Rub and Pork:
- Place the onion and garlic in the bottom of a large slow cooker. Pour chicken broth over the onions and garlic.
- In a small bowl, stir together brown sugar, chili powder, salt, cumin, paprika, garlic powder, and onion powder.
- Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fall-apart tender, about 5-6 hours on HIGH or 10-12 hours on LOW.
- Turn off the slow cooker and remove the pork to a cutting board. Use two forks to shred the meat, discarding any large pieces of fat. Return the meat to the juices in the pot. Taste and season with salt and pepper, if desired.
- Serve the pulled pork on sandwich rolls, on salad, or stuffed into baked potatoes. Spoon bbq sauce over top!
Notes
- Monitor cooking time and internal temperature; pork is done when it reaches 205°F and shreds easily.
- If tough, cook longer to break down collagen and keep meat moist with sufficient liquid.
- Leftover pulled pork freezes well; store in individual containers labeled for future meals.
- Can use boneless pork shoulder or roast instead of bone-in Boston Butt; adjust cooking times accordingly.
- For variation, try different braising liquids like beer, root beer, or cola instead of chicken broth.
- White BBQ sauce can be substituted with red BBQ sauce if preferred.
- Add cayenne to the rub and serve with jalapeños or hot sauce for spicier pulled pork.
- Adding extra apple cider vinegar to the broth brightens the flavor.
- Can be cooked in a Dutch oven at 325°F for 5-6 hours as a slow cooker alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 10 servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1/10 of the pork meat | |
| Calories | 332kcal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 34g | 52% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 20g | 118% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 437mg | 18% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 649IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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