The BEST Slow Cooker Pulled Pork

Pulled pork is one of my favourite meals. It's a bit saucy, oh-so-tender and can have quite a kick. Kind of like me. ;)

This was a huge hit in our house among the resident carnivores. It is an easy meal idea that takes a little prep in the morning (or do some prep the night before), but as the day progresses and your pork shoulder cooks in your slow cooker, your house will smell amazing and you have the satisfaction of knowing supper is pretty much done.

And when you top this tender meat with a creamy coleslaw (pictured - link below), it's even better! Mark my words, this is a dish that creates leftovers you and yours will be fighting over. Imagine this leftover meat topped on pizza, in wraps or on poutine, burgers ... The leftover ideas are endless.

I've made this recipe three times in the past few months and I received a hearty two thumbs up from all the carnivores in my house. Enjoy!

The BEST Slow Cooker Pulled Pork

Yield: 6-8 servings

 

4.5lb pork shoulder roast

Dry Rub

2 tbsp salt

2 tbsp black pepper

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp paprika

1/2 tsp cayenne pepper 

Cooking Liquid

3 tsp minced garlic

1/2 cup brown sugar

1/2 cup apple cider vinegar

1 cup ketchup

3 tsp Worchestershire sauce

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

1/2 tsp dry mustard

1 tbsp liquid smoke

Prepare rub: In a small bowl, combine the dry rub ingredients. Mix well and set aside. [You could prep this the night before]

Prepare meat: Cut any excess fat from the roast. Place roast on a large cookie sheet and liberally apply the dry rub on all sides of the roast. Pat rub into roast. (note: You may have some leftover rub left). Set roast aside.

Prepare cooking liquid: in a medium bowl, combine all ingredients for the cooking liquid. Mix well. Pour liquid into your large slow cooker. Place roast into the slow cooker. [You could prep this liquid the night before]

Cook on low heat for 9 hours or until very tender.

Remove roast from the slow cooker and, using forks or meat claws, shred the meat. 

Optional step: With a large ladle, scoop out cooking liquid and pour into a medium saucepan.  Heat over medium-high heat. Mix 2 tbsp cornstarch to 2 tbsp of water (or more if needed) and add to heated liquid and mix well until thickened.  Serve alongside shredded meat or for saucier people, add it to the meat directly and mix well.

Serving: Serve on toasted ciabatta or hamburger buns and top with Creamy Chick-Fil-A Coleslaw. Or mix things up and add it to pizza, poutine, grilled cheese, put on top macaroni and cheese ... The ideas for using leftovers is endless. Just be prepared to fight over leftovers. Store leftovers in the fridge.

Inspired by: Slow Cooker Texas Pulled Pork