Slow Cooker BBQ Pulled Pork
Tender pulled pork slow-cooked with a spice rub, then gently tossed with homemade barbecue sauce. Serve it in sliders or as a Southern-style dinner plate.
By Cookin' Kitchen
- Total: 10 hours 15 minutes
- Servings: 12 servings
Recipe
Slow Cooker BBQ Pulled Pork
Tender pulled pork slow-cooked with a spice rub, then gently tossed with homemade barbecue sauce. Serve it in sliders or as a Southern-style dinner plate.
Cookin' · https://cookin.club/recipes/slow-cooker-bbq-pulled-pork
- Prep
- 15 minutes
- Cook
- 10 hours
- Total
- 10 hours 15 minutes
- Servings
- 12
Ingredients
For 12 servings
Pork and rub
Barbecue sauce
Equipment
- Slow cooker
- Oven
- Roasting pan
- Saucepan
- Forks
Instructions
Slow-cook the pork
Step 1: Mix the rub ingredients together, then rub the mixture all over the pork.
Step 2: Place the pork in a slow cooker and pour over the beer. Slow-cook on low for 10 hours, until the pork is tender enough to shred easily.
Optional oven browning
Step 3: Preheat the oven to 180°C / 350°F.
Step 4: Transfer the pork from the slow cooker to a roasting pan, reserving the liquid.
Step 5: Scoop the fat from the surface of the slow-cooker juices and drizzle about 1/3 cup over the pork. Roast for 20 minutes.
Step 6: Remove the pork from the oven, cut off and discard the thick layer of fat on top. Spoon 1/4 cup of fat from the slow-cooker juices over the pork, then roast for 15 minutes.
Shred and serve
Step 7: Shred the pork with 2 forks. Pour over the barbecue sauce and toss gently.
Step 8: For sliders, stuff the pork into rolls with coleslaw.
Step 9: For a Southern-style dinner plate, serve the pork with coleslaw, mac and cheese, cornbread, steamed corn, and green beans tossed in butter.
Barbecue sauce
Step 10: Place all the sauce ingredients in a saucepan. Simmer over medium heat, stirring occasionally, for 45 minutes or until thickened.
Step 11: Add 3/4–1 cup of the slow-cooker juices until the sauce reaches a syrup-like consistency.
Step 12: Adjust to taste: add brown sugar or honey for sweetness, salt for seasoning, or vinegar for sourness. Use with the recipe.
Notes
Pork butt, also called Boston butt, or pork shoulder works well. Bone-in meat is preferred; leave the fat cap on while cooking. If the pork has skin, remove it if possible. The notes advise against using much less than 2 kg / 4 lb because smaller pieces cook faster.
For the braising liquid, use beer other than stout or Guinness, alcoholic or nonalcoholic cider, pear cider, apple juice, or water. White wine or champagne vinegar can replace the cider vinegar; if using plain white vinegar, reduce it by 1 tablespoon.
The pork freezes well, including after it has been tossed with sauce, or keeps refrigerated for 4 days. Reheat it in the microwave to help keep it moist.
Nutrition per serving
- Calories
- 416 kcal
- Fat
- 11 g
- Saturated fat
- 3.8 g
- Carbohydrates
- 38 g
- Sugar
- 32 g
- Fiber
- 0.6 g
- Protein
- 37 g
- Sodium
- 1,666 mg
- Cholesterol
- 113 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Slow-cook the pork with its spice rub and beer or another listed braising liquid, then finish it with homemade barbecue sauce. For tender meat with texture, toss the sauce through gently rather than stirring vigorously.
Beer, apple cider, or apple juice can be used as the braising liquid; water is another option. The homemade sauce brings together cider vinegar, ketchup, molasses, brown sugar, and seasonings.
Serve the pulled pork in sliders with coleslaw, or make a dinner plate with coleslaw, mac and cheese, cornbread, steamed corn, and green beans.
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