Slow Cooker BBQ Pulled Pork Recipe

Slow Cooker Pulled Pork Recipe | foodiecrush.com #slowcooker #crockpot #recipes #pulledpork #oven #sandwiches

Slow Cooker BBQ Pulled Pork Recipe

Just like your oven, remember to preheat your slow cooker and try to add time for your meat to rest at room temperature so it comes up to temperature quicker. Cooking for 8-10 hours on LOW is preferable but if you must, plan on 4-5 hours on HIGH.

*REMEMBER! Slow cookers cook at different times, especially if you have an older slow cooker, so please use the timing as a guide and know it is also dependent on how big your pork butt is.

Course Main Course

Cuisine American

Keyword pork

Prep Time 30

Cook Time 8

Total Time 8 30

Servings

Calories 54kcal

Ingredients

4 tablespoons brown sugar , divided
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 5-pound bone-in pork butt (shoulder roast)
1 tablespoon canola oil
1 medium white onion , chopped
3 cloves garlic , minced or pressed
½ cup beef or chicken stock
½ cup ketchup
¼ cup cider vinegar

Instructions

Set a 6 quart slow cooker to high to preheat.
In a small bowl, mix the brown sugar, paprika, cumin, coriander, kosher salt and black pepper together. Rub half of the mixture on the pork, setting aside the remaining spice rub. Heat oil in a large Dutch oven or high sided skillet over medium-high heat. Add the pork to the pan and brown evenly on each side, about 5 minutes per side.
Add the onion and garlic to the slow cooker and top with the pork butt. In a bowl or measuring cup, mix the remaining spice rub with the stock, ketchup, and vinegar then pour over the pork. Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours, or until fork tender.
Place the pork on a baking sheet or cutting board and let rest for 20-30 minutes or until cool enough to handle. Shred the pork into pieces and place in a bowl or back into the slow cooker insert.
Skim the fat from the cooking liquid and transfer to a blender. Blend until smooth then pour 1-2 cups of the liquid over the shredded pork and toss to combine. Serve warm with extra dipping sauce if desired.

Notes

To cook in the oven: Follow the same browning instructions as for the slow cooker, but braise in a 325°F oven for 4 - 4 ½ hours or until tender and the internal temperature is 190ºF.

To cook in an Instant Pot: Trim the pork butt into 6 pieces, and brown on the SAUTÉ setting. Add the other ingredients and cook on HIGH PRESSURE for 1 hour. Natural release for 15 minutes, then quick release.

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