Slow Cooker Sweet Pork
User Reviews
5
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Prep Time
10 mins
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Total Time
8 hrs 10 mins
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Servings
8 people
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Calories
353 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Sweet Pork
Description
This recipe focuses on pork butt, seasoned generously and slow-cooked to develop tender, juicy meat. After an initial cook on low for about 6 hours, excess fat is drained off, and a mixture of salsa, brown sugar, and optional cumin is added to impart a sweet and tangy flavor. Further cooking softens the pork so it shreds easily. Alternate cooking methods include pressure cooking for a faster version or low-temperature oven roasting.
The resulting shredded pork pairs well with fresh greens, toppings like shredded cheese, pico de gallo, tortilla strips, or dressings such as cilantro ranch. This flexibility allows it to fit into meals ranging from tacos to burrito bowls or casual plates with sides.
Allowing the pork to rest in the salsa mixture helps flavor penetration. Adjust seasoning before serving. Leftovers can be stored and reheated for convenient meal options.
Ingredients
- 3-5 pound pork butt roast boneless
- 2 tablespoons garlic minced
- 2 tablespoons salt sea salt
- 1 tablespoon black pepper
Sweet Salsa
- 16 ounces salsa
- 1 cup brown sugar
- 1 tablespoon cumin optional, ground
Instructions
Slow Cooker Instructions
- Place the pork butt into the base of a 6 quart slow cooker. Rub the garlic, salt, and pepper all over the pork.
- Place the lid on the slow cooker and cook on low for 6 hours. Drain off at least half of the grease and juices.
- Pour sweet salsa mixture onto the pork and let cook for another 1-2 hours until pork shreds easily.
Instant Pot Instructions
- Rub the garlic, salt and pepper all over the roast. Pour the sweet salsa mixture onto the seasoned pork. Place into an electric pressure cooker or instant pot.
- Cook on high pressure for 60 minutes, followed by a 15-minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out. If the roast is larger than 5 pounds, add on extra time. Ladle out any excess grease.
Oven Instructions
- Preheat oven to 225 degrees Fahrenheit. Place roast into a 5-7 quart oven-safe pot with lid, or use a roasting pan and cover with aluminum foil later. Place the pork roast into the pot and rub the garlic, salt, and pepper all over to coat.
- Cover with lid or tightly cover with aluminum foil. Roast at 225 degrees for 6 hours. Pour the sweet salsa mixture onto the pork, cover, and let cook for another 1-2 hours, until pork shreds easily with a fork. Ladle out about half of the drippings. Shred in the pan and mix with juices.
Sweet Salsa
- Add salsa, brown sugar, and cumin into a bowl. Stir together until combined.
Notes
- Serve shredded pork with greens, shredded cheese, fresh pico de gallo, and tortilla strips for texture contrast.
- Cilantro ranch dressing or other favorite dressings complement the sweet and savory flavor of the pork.
- Multiple cooking methods are available: slow cooker low for 6 hours, Instant Pot high pressure for 60 minutes plus natural release, or low oven roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 33g | 66% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 2264mg | 94% |
| Potassium | 807mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 286IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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