Seconds after taking this photo I ate that sandwich.
In about 3 bites.
Slow Cooker Pulled Pork with a Tangy Sauce. So good and so easy to make.
Let the slow cooker (or even an oven on a low temperature) do all of the work cooking until the meat falls right off the bone.
Here’s what you need:
Boston Butt Pork Roast, Onion, Garlic, Brown Sugar, Chicken Broth, Dijon Mustard, BBQ Sauce, Apple Cider Vinegar, Worcestershire Sauce, Olive Oil, Chili Powder, Thyme, Salt & Pepper.
(Buns for sandwiches, not shown)
Note: if you don’t have a slow cooker, you can make this in the oven. Just go low and slow – about 250 degrees for several hours….at least 5 or 6 until it’s fall off the bone tender.
Spread 1 teaspoon of olive oil (or vegetable oil) in the bottom of your slow cooker. Season the pork with salt & pepper and put it in the cooker. Add 1 large chopped onion.
I like the Boston Butt roast for pulled pork. It has enough fat/marbling to make it tender but not so much that you have to do a lot of trimming or skimming off excess. Besides, Boston Butt is the most fun cut of pork to ask for at the store.
To make the sauce mixture, chop 2 cloves of garlic.
Add the garlic to a bowl with 1 cup of your favorite BBQ sauce and 1/2 cup apple cider vinegar.
Add 1/2 cup chicken broth,
1/4 cup brown sugar, and 1 Tablespoon chili powder.
Add 1 heaping Tablespoon of dijon mustard, 1 Tablespoon of Worcestershire Sauce, and 1 teaspoon dried thyme.
Stir the sauce together to combine and pour it over the pork.
Cook on high in the slow cooker for 5-6 hours (or on low for about 10 hours…even overnight if you can stand the bbq meat smell while you’re sleeping…I can’t).
When the meat is fall off the bone tender, remove it from the cooker. Pick out the bones and shred the pork with your fingers or 2 forks.
(Sorry about the blurry photos. If this recipe wasn’t so good, I would have waited, made it again, and taken better pictures but I wanted to get it out in case you want to have awesome and easy BBQ this weekend.)
There is quite a bit of grease that comes off the pork. I used my gravy separator to let the grease come to the top of the cooking liquid. If you have time (and this is a GREAT make ahead meal), you can also put the liquid in the refrigerator where the fat will harden, and spoon it off the top.
Add a bit of the cooking sauce to the pulled pork or top each sandwich with a little drizzle of sauce.
For me, the pork was so flavorful that it didn’t really need any extra sauce.
Dig in! Eat a sandwich…maybe two!
Here’s the recipe:
This recipe is all over the internet with everyone and their dog taking credit for it. I got it from the good folks at Andretti Winery in their most recent newsletter. (Yes, Mario Andretti…makes great wine and I’ve heard he drives faster than me.)