Pulled Pork

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Prep Time:: 5 min
Cook Time:: 6-13 hrs
Servings:: 8
Serving Size:: 3 oz pork + 2 tbsp sauce

Saving

Keep in fridge up to 4 days
Freezable - up to 3 months

• recommend thawing in fridge day before eating

Equipment

Slow Cooker

• Alternative Instant Pot Pulled Pork: Follow the same directions, but cut them meat in 4 pieces and use the “Meat/Stew” function on the Instant Pot, add one cup of chicken broth, and cook for about 40 minutes high pressure until the pork easily shreds with a fork.

Ingredients

• pork
  • about 2 1/2 lbs
  • typical: pork shoulder
  • leaner: pork loin, center cut, trimmed of all fat
  • also works: pork butt or Boston butt
  • boneless preferred (bone-in add 1 hr to cook time)
• chicken broth (optional)
  • helps if slow cooker runs hot
• red wine vinegar
• Hickory liquid smoke
  • alt: use smoked paprika to add smokiness
• garlic powder
• sea salt
• black pepper (optional)
• BBQ sauce
  • Homemade Kansas City BBQ Sauce
  • Pick your fav
  • avoid high fructose corn syrup

Instructions

1. Place pork in the slow cooker and season with:
   • 1 tsp sea salt
   • 1 tsp garlic powder
   • black pepper (optional) (to taste)
   • 2 tsp red wine vinegar
   • 2 tsp Hickory liquid smoke
2. Cover and cook low
   • Note: Time depends on amount of pork used and crockpot used
   • If bone-in: add 1 more hr to cook time
   • Check at 5 hours, if shreds easily then is done
   • 8 to 12 hours, until tender.
3. Remove pork and transfer onto a large dish; reserve all the liquid into a cup and set aside.
4. Shred the pork with two forks and put it back into the slow cooker along with about 3/4 cup of the reserved liquid and the BBQ sauce (for every 3 oz cooked pork, I used 2 tbsp BBQ sauce).
5. Cook on high 1 more hour.