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Slow Cooker Pulled Pork Recipe

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This recipe for Slow Cooker Pulled Pork is from Treasures from the Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. paprika
2 tbsp. smoked paprika
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. cumin
1 tsp. cayenne
Kosher salt and black pepper
3-4 lb. pork shoulder roast
2 onions, sliced
1 c. barbecue sauce
¼ c. chicken broth
brown sugar
apple cider vinegar
Directions:
Directions:
In bowl, whisk together first 7 ingredients. Massage the mixture into the pork. Wrap pork tightly in plastic wrap and refrigerate overnight.
When ready to cook, put onions on bottom of 6 qt. slow cooker insert.
Unwrap pork and place it fat side up on top of the onions.
Pour the barbecue sauce and chicken broth over pork.
Cover and cook 9-11 hours on low or 5-7 hours on high. The meat is done when you can easily pierce it with a fork. Transfer the pork to a large baking dish and cover with foil.
Pour the cooking liquid with the onions from the slow cooker into a saucepan, separating the fat from the cooking liquid. Using an immersion blender, purée the onions and liquid until you have a smooth thick sauce. Season the sauce with the brown sugar, vinegar, salt and pepper.
Once meat is cool enough, use two forks to shred the meat, discarding any fat, gristle or bone. Add sauce to your desired level of moistness and retain the additional sauce on the side.
Serve as is or on slider or regular size buns, such as King's Hawaiian® Sweet Rolls.
Personal Notes:
Personal Notes:
If you happen to use a slow cooker, take advantage of this tasty recipe to feed the whole gang.

 

 

 

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