It’s summer and time for barbecues, picnics, and other outdoor parties. My SIL recently shared with me a slow-cooker pulled pork recipe that she’d found on the Web at Chow.com. I cooked it overnight on a Friday and took it to a Saturday lunch with friends. No, slow-cooker pork isn’t as good as pulled pork that’s been hickory smoked for 6 hours, but it still tastes really good. It’s very tender, and it’s simple to make.
For this recipe, you’ll need the following:
- 4.5 or 5 lb. pork butt or shoulder roast
- 1 cup low sodium chicken broth
- a large white onion
- 4 cloves of garlic
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 tablespoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
Place your meat inside the slow cooker and on top the onions and garlic. Cover the cooker, then cook 6-8 hours on low or 8-10 hours on high. You’ll know your pork is ready when it starts flaking at the touch of a fork.
With a fork in each hand, shred the pork carefully. If there’s a bone, remove and discard it, as well as any large pieces of fat. Return the meat to the cooker.
If you’re using barbecue sauce, stir in 2 cups now. I prefer to serve the BBQ sauce on the side. So if you’re doing the same, spoon 1/4 cup of the reserved liquid into the cooker at a time. You want to moisten the pork without soaking it. Then, taste and add more seasonings and salt, if you like.
That’s it! To view the original recipe, click HERE.