I want to fill you in on a little secret.  Pulled pork can be a game changer for you.  Why? It is so easy to make, and the end result is mouthwatering.  After all, who doesn’t love a big helping of moist, fall off the bone, pork roast?  And with a slow cooker, you can fix it and forget it.  You owe it to yourself to use this recipe the next time you are entertaining, or need a covered dish to bring to an event.

The first time I had pulled pork was in a sandwich in Savannah, Georgia, after I was a mom.  I encourage you not to wait that long–it’s too good.  Go to the grocery store,  grab the ingredients, and make this for supper tonight.  You will be so glad you did!

Pulled pork tastes awesome when made into a sandwich.  Top it with creamy coleslaw, pickled red onions, and BBQ sauce served on a soft hamburger bun.  Round out your meal with potato salad, easy southern cheese straws, and no bake banana pudding.

Make a crowd-pleasing Southern feast with these other great recipes.

Southern Potato Salad: a classic veggie side dish that is sure to be the star of many summer BBQs and picnics.

Easy Southern Cheese Straws: a cheesy appetizer that the kids will love to help make and eat.

No Bake Homemade Banana Pudding: velvety vanilla pudding, fresh sliced bananas, cookies, and whipped cream feature in this make-ahead dessert.

Slow Cooker Pulled Pork

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• Author: Brooke
• Prep Time: 35 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 35 minutes
• Yield: 16 servings 1x

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Description

Slow cooker pulled pork is a game changing recipe for you to use this summer, since it’s so easy.  It tastes great on tacos, sandwiches, nachos, or sliders, so it’s perfect to serve for a crowd.   Leftovers are an awesome freezer meal idea for your most busy nights.

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Ingredients

For the Rub

• 2 tablespoons light brown sugar, packed
• 1 tablespoon chili powder
• 1 heaping tablespoon smoked paprika
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 teaspoon ground cumin

For the Meat

• 7 pound pork shoulder roast (Boston butt), boneless

For the Aromatics

• 1 large yellow onion, sliced
• 5 garlic cloves, peeled
• 2 bay leaves

For the Liquids

• 2 1/2 cups low-sodium chicken broth
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon liquid smoke

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Instructions

1. Stir together the rub mixture spices in a medium bowl.
2. Rinse and pat dry the pork roast with paper towels, then rub the spice mixture all over the pork roast.
3. Slice the onion into rings and peel the garlic, then place them at the bottom of the crock pot.  Add two bay leaves and dump any remaining spices from the rub mixture into the crock pot.  Pour in the liquids and place the pork roast on top.
4. Cover and cook on high for 8 hours or on low for 12.  The roast is done when it is very tender.
5. Once the roast is done, place it on a large cutting board.  Shred the meat with two forks and discard any extra fat, then place the pulled pork in a very large bowl.  This should take 15 minutes.
6. Take the cooked onions and garlic out of the crock pot and place in a small bowl.  Mush up the garlic with the tongs of a fork, then add the garlic and onions to the pulled pork.
7. Add the extra cooking liquid to the pulled pork, one tablespoon at a time, until the meat is as moist and flavorful as you desire.
8. Serve on hamburger buns with BBQ sauce, coleslaw and pickled red onions, on soft tacos, or as is with some BBQ sauce.

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Notes

• Don’t worry about overcooking the roast.
• Freeze any leftover pulled pork in a freezer bag.