Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, best pulled pork in slow cooker. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Best Pulled Pork in Slow Cooker is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Best Pulled Pork in Slow Cooker is something which I have loved my entire life. They are nice and they look fantastic.
Slow cookers are incredibly convenient for making meals, especially during the fall time. Slow Cooker Pulled Pork Sandwiches I like to share this dish at potlucks because it can be made ahead, which I especially appreciate during the busy holiday season. The sweet-and-spicy sauce is always a hit.—Martha Anne Carpenter, Mesa, Arizona Pulled pork is perfect for the slow cooker.
To begin with this particular recipe, we have to first prepare a few components. You can cook best pulled pork in slow cooker using 3 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Best Pulled Pork in Slow Cooker:
- Take 2-3 lb frozen Boston pork roast
- Take Spice Rub
- Take 1/2 Cup Low Sodium Chicken Broth
Note: the actual length of time may vary according to individual slow cooker. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme.
Instructions to make Best Pulled Pork in Slow Cooker:
- For this slow cooked pulled pork I started with a frozen Boston butt pork roast (2-3 lbs.) - Set your slow cooker on high. - Place frozen roast in slow cooker and pour about ½ cup low sodium chicken broth over the roast. You want just enough to cover the bottom of your pot. Pouring the liquid on the meat will allow the rub to stick to it easier since it’s frozen. - Next generously rub the top of the roast with spice rub. You can find special blend here https://kimberlyscooking.com/recipes
- Cover and let cook on high for exactly 2 hours. Do not remove the lid. - After 2 hours turn on low and continue to cook for 6 more hours. - Do not remove lid if possible. Check to make sure the liquid is not risen over the meat. I had to remove some of my liquid. The liquid should not be more than half way up the meat when cooking. - You want a good crust to form on top and if the there’s too much liquid you will not get that. If you remove the lid too many times it might prolong the cooking time.
- After cooking 6 hours on low remove meat from slow cooker and place on a sheet pan to shred. - Reserve some cooking liquid (about ¼ cup) and discard the rest. - Place shredded meat back in slow cooker and stir with reserved cooking liquid. - Cover and keep warm until ready to use.
- I like to serve it up as a sandwich with a soft bun, my homemade coleslaw, and homemade sauce. All these can be found on my website. - https://kimberlyscooking.com/recipes
My beer choice is Shiner Bock®. My seasoning choices are salt, pepper, onion powder, and garlic powder. My barbecue sauce choice is Sweet Baby Ray's®. Pulled pork is best made from the shoulder of the pig. It's a muscular area, but when cooked low and slow all the sinew and tendons melt and the meat falls apart in juicy shards.
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