Pulled pork is so simple to make in a slow cooker. It really should be in everyone’s repertoire. Now, I’m not going to make outlandish claims about this being the most authentic barbecue you could possibly eat, but it’s easy, delicious, and makes a large amount of food. All big wins in my book!
The Porky Process
First, grab yourself some pork. For my latest batch, I used a 3.5 pound boneless pork shoulder. Trim off any large pads of fat and rub it down with the BBQ spice blend you have in your pantry. Once it’s nicely coated, wrap it up and refrigerate overnight.
The next day, slice up an onion and a couple cloves of garlic. Add those to your slow cooker along with a bottle of hard cider and your pork roast. Cook on low for 6-7 hours; until the pork starts falling apart.
Once the pork is falling apart (and your house smells amazing!) remove the pork to a plate or cutting board and let it cool a bit. While it cools, reduce the liquid left in the slow cooker. You can transfer it to a pot on the stove or, if you have this amazing machine, you can do it right in the slow cooker! When the pork is cool enough to handle, shred it up! You can remove any bits of fat that are remaining at this point, if you wish.
After the pork is shredded, add it and the reduced liquid back into the slow cooker with about two cups of your favorite barbecue sauce. Let it cook on low for another 30-45 minutes and it’s ready to enjoy!
This recipe takes some time, but very little of it is active cooking time and, once complete, you will have a couple meals worth of delicious porky goodness!