Slow Cooker Pulled Pork
This juicy Pulled Pork is easily made in your slow cooker. Enjoy the melt in your mouth flavor on it's own, or atop a fresh bun, over grits, in a tortilla, in an omelette, the possibilities are endless!
Ingredients
- 3-5 pound Pork Shoulder (aka pork butt)
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Pepper
- 1/2 teaspoon Salt
- 1/2 Cup Apple Cider Vinegar
- 1 Tablespoon Molasses
- 2 Tablespoon Worcestershire Sauce
- 2 Tablespoon Tomato Paste
Instructions
- In a small bowl mix paprika, garlic powder, onion powder, salt, and pepper.
- Add the apple cider vinegar and stir well.
- Add the molasses, tomato paste, Worcestershire and whisk until you have a smooth liquid.
- Place pork shoulder in slow cooker and pour the marinade so it coats the roast.
- Cover with the lid and cook on high for 6 hours or low for 8-10 hours.
- Remove the meat and all solids from the slow cooker, reserving the juices.
- Shred the meat with tongs or your hands, discarding any bones or excess fat.
- If you'd like mix the shredded meat with some of the reserved cooking juices.
- Serve warm, or store for up to 5 days in an airtight container in the refrigerator.
Notes
Pulled Pork can also be frozen for up to 3 months if stored properly in an airtight container.