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Slow Cooker Pulled Pork

I had it in my head to make pulled pork for about 2 weeks before I finally got my butt and did it. I’m so glad I did! I’ve actually only had it once before it my life, at a friends baby shower and I really liked it. What’s not to like about melt in your mouth meat? I know you can make it on the barbecue but I don’t have one so I decided to find a recipe which uses a slow cooker. There were a few floating around out there so I picked one with the most positive reviews. I understand now why so many people love it. It has the perfect balance of spices. You can’t really distinguish one spice outshining any other – they all meld together to make one yummy flavour. I didn’t use the barbecue sauce at all because my little one isn’t partial to spice yet. She sort of liked this but I think it still had to much punch for her. I loved it! I’d put the leftovers in the freezer and the next time I make my Kansas City Bar-B-Q sauce I’ll reserve some for this. I have a feeling it will be an epic love affair 🙂

I forgot to take a pic of course, so this one’s from Wiki lol


Slow Cooker Pulled Pork


2 medium yellow onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 cup chicken stock or low-sodium chicken broth
1 tablespoon packed dark brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
2 cups barbecue sauce (optional)

Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.

Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
If the pork has a bone, remove and discard it.

Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.




About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

2 responses »

  1. pulled pork is 50% of the reason we had to get a bigger slow-cooker. SO good, even when you chump out (as I often do) and just use Diana’s bbq sauce & onion. 🙂
    I’ve never tried freezing leftover pulled pork, have you? I’m wondering how it would stand up to that.


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